1. In a small bowl, whisk together the sweet chili sauce, soy sauce, honey, Sriracha, lemon juice, lemon zest, water, and minced garlic until well combined. Set this flavorful sauce aside for later.

2. Pat the shrimp dry with paper towels and season them with salt and pepper to taste. This helps ensure the shrimp develop a nice, crispy texture when fried.

3. In a small bowl, whisk together the all-purpose flour and cornstarch. Coat each shrimp in this mixture, shaking off any excess.

4. In a separate small bowl, beat the egg. This egg wash will help the coated shrimp achieve a golden-brown crispiness when fried.

5. Heat a skillet over medium-high heat and add enough vegetable oil to cover the surface, about 1/4 inch deep. Ensure the oil is hot and ready for frying.

6. Dip each coated shrimp in the beaten egg, then carefully place it in the hot oil. Fry the shrimp for 2-3 minutes on each side, until they’re golden brown and crispy. Work in batches to avoid overcrowding the pan.

7. Transfer the cooked shrimp to a paper towel-lined plate to drain any excess oil. Carefully wipe out the hot skillet, as you’ll be using it again for the next step.

8. Return the skillet to medium-high heat and pour the firecracker sauce into it. Bring the sauce to a boil, then add the fried shrimp back to the pan. Toss the shrimp gently to coat them thoroughly with the sauce.

9. Plate the saucy Firecracker Shrimp and garnish with sesame seeds and chopped chives or green onions, if desired. Serve this dish immediately.