Step 1

Make the crab rangoon filling: In a large bowl, stir together the crab, cream cheese, mozzarella, scallions, Worcestershire sauce, sesame oil, soy sauce, and garlic powder until well combined and smooth.

Step 2

Make the onion rings: Pair a larger onion ring with a smaller ring inside, creating a space to fill. Spoon some of the crab rangoon filling into the gap between the 2 rings, pressing gently to ensure it's packed in. Repeat the process with the remaining onion rings. Place the filled onion rings on a baking sheet lined with parchment paper. Freeze until firm, at least 1 hour or up to overnight.

Step 3

Make the batter: Whisk together the flour, ginger, salt, and baking powder in a large bowl. Add the buttermilk and Sriracha, whisking until smooth. Set aside.

Step 4

Return to the onion rings: Pour vegetable oil to a depth of 3 inches in a deep fryer or large pot. Heat oil to 370°F (188°C). Set up a dredging station: 1 bowl with the panko, with the flour, and 1 with the batter. Remove the onion rings from the freezer. Coat each ring in the flour, then dip it into the batter, letting any excess drip off. Roll the coated ring in the panko, pressing gently to coat evenly.

Step 5

Working in batches, carefully lower the coated onion rings into the hot oil. Fry for about 3 minutes per batch, or until golden brown and crispy. Remove from the oil, and place on a wire rack to drain excess oil. Sprinkle fried onion rings with the salt.

Step 6

Drizzle onion rings with sweet chili sauce, then sprinkle with scallions and sesame seeds. Serve hot.

Step 7

Enjoy!