Prepare the sauce by whisking together sweet chili sauce, tamari/soy sauce, honey, Sriracha, lemon juice, lemon zest, water, and minced garlic in a small bowl. Set aside.

Prepare the shrimp by seasoning the peeled and deveined shrimp with salt and pepper. Combine all-purpose flour and cornstarch in a bowl, then coat each shrimp in this mixture.

Heat vegetable oil in a large skillet over medium-high heat until it reaches around 350°F (175°C).

Fry each shrimp by dipping into the beaten egg, and place them in the hot oil. Cook for 2-3 minutes on each side until golden brown. Remove and drain on paper towels.

Coat the fried shrimp with the prepared sauce in the skillet, tossing until thoroughly coated for about 1-2 minutes.

Serve the Firecracker Shrimp immediately, garnished with sesame seeds and chives alongside fluffy rice.