1Fill a large pot with a few inches of vegetable oil. Fit with a thermometer and heat oil to 400 degrees. Meanwhile make the sauce.
2In a pan, add vegetable oil and garlic over medium heat, cook for 1-2 minutes until garlic is barley golden brown. Add honey and the sugar, the lemon juice, plus the zest and vinegar whisk together and simmer for 2-3 minutes until slightly thickened. whisk in the sriracha and remove from heat season to taste with kosher salt.
3When the oil is 400 degrees , add 1/2 of the sprouts and turn the heat to high. Stir the sprouts while they are frying. When they float to the top and have a nice golden brown color, about 3 minutes remove them with a slotted spoon and drain on paper towel. Sprinkle lightly with kosher salt.
4When the oil gets back to 400 degrees add the remaining sprouts to the oil and repeat process. Add the chili at the last minute.
The sprouts must be at room temperature or they will bring down the temperature down.