Pat the peeled and deveined shrimp very dry with paper towels. This is crucial for crispiness.

In a large mixing bowl, whisk together the flour, cornstarch, garlic powder, paprika, salt, and black pepper.

In a separate shallow dish, lightly beat the two eggs.

Dip each shrimp first into the egg wash, allowing excess to drip off, then dredge thoroughly in the flour mixture, ensuring it's evenly coated. Place coated shrimp on a clean plate, ensuring they don't touch. Repeat with all shrimp.

In a medium mixing bowl, whisk together the sweet chili sauce, Sriracha, rice vinegar, low-sodium soy sauce, honey, sesame oil, grated fresh ginger, and minced garlic until well combined. Set aside.

Preheat your air fryer to 375°F (190°C) for 5 minutes.

Lightly spray the air fryer basket with olive oil or avocado oil.

Place the coated shrimp in a single layer in the air fryer basket, ensuring not to overcrowd. You will likely need to cook in batches. Lightly spray the tops of the shrimp with oil.

Air fry for 8-10 minutes, flipping halfway through, until the shrimp are golden brown and cooked through. They should be opaque and curled. Adjust cooking time slightly depending on the size of your shrimp and air fryer model.

Once all shrimp are cooked, transfer them to the medium mixing bowl with the prepared Firecracker Sauce.

Using tongs, gently toss the shrimp to evenly coat them in the sauce.

Transfer the sauced Firecracker Shrimp to a serving platter. Garnish immediately with chopped fresh chives and sesame seeds. Serve hot.