In a three quart saucepan, heat 1 tablespoon of vegetable oil and add the chilis. Cook until they darken, and then add the sugar, ginger, broth, vinegar, soy sauce, and sesame oil. Bring to a boil and then add 2 tsp. cornstarch mixed with 4 tsp. of water and simmer until the sauce gets thick and syrupy about 5 minutes. Set aside.
Meanwhile, heat the three cups of vegetable oil in a deep pot, to 350°.
In a large bowl, beat the egg and 1 tsp. of sugar, and then stir in the shrimp.
In a second bowl, place the cornstarch. Dip the shrimp in the cornstarch, and then use a strainer to shake off the excess cornstarch.
When the oil is at 350°, fry the shrimp in three batches until the coating is fully cooked and crisp. Drain each batch on a wire rack. Then, refry all the shrimp a second time, in 3 batches, until they are super crispy.
Meanwhile, reheat the sauce. When the shrimp are all done, toss them with the sauce in a large bowl and serve.