Heat the 2 cups vegetable oil in a medium saucepan to 325°F (163°C). Trim and halve the 1 lb Brussels sprouts. Fry in 2 batches for 4 to 5 minutes each until pale gold, then drain on paper towels.

Raise the oil to 375°F (190°C). Return all the sprouts and fry for 2 to 3 more minutes until deep golden and crisp. Drain and season immediately with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Melt the 3 tbsp butter in a small saucepan over medium-low heat. Stir in the 3 tbsp honey, 1 tbsp hot sauce, 1 tbsp soy sauce, 1 tbsp lemon juice, and 1/2 tsp garlic powder. Simmer for 2 minutes until slightly thickened.

Toss the hot sprouts in the glaze, pile onto a serving plate, and scatter the 2 tbsp grated Parmesan over the top. Serve immediately.