1. Pat the shrimp completely dry with paper towels so the coating sticks well and fries up crisp.

2. In a medium bowl, mix the cornstarch, flour, salt, black pepper, and white pepper.

3. In a separate bowl, beat the egg until smooth.

4. Dip each shrimp into the egg, then coat it in the seasoned flour mixture, shaking off the excess.

5. Heat about 2 inches of vegetable oil in a deep skillet or saucepan to 350°F.

6. Fry the shrimp in small batches for 2 to 3 minutes, turning as needed, until golden and crispy.

7. Transfer the cooked shrimp to a wire rack or paper towel-lined plate.

8. In a clean skillet, heat 1 teaspoon of oil and sauté the garlic, sliced chili, and green onions for about 30 seconds.

9. Add the fried shrimp to the skillet and toss quickly to coat with the aromatics.

10. Sprinkle with sesame seeds and serve hot.

11. For the dipping sauce, stir together soy sauce, rice vinegar, honey, and red pepper flakes in a small bowl.

12. Serve immediately for the crispiest texture.