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Over medium heat, add buffalo sauce, brown sugar, rice vinegar, sriracha, minced garlic, and honey to a pot or saucepan. Bring to a simmer to thicken into a glaze.
Once it is thick, add the butter, red pepper flakes, and parsley. Mix to combine and then take off the heat and transfer to a large bowl. Set aside.
In a shallow bowl, whisk together cornstarch, a sprinkle of salt, and a sprinkle of black pepper.
In small deep bowl, whisk together eggs, a sprinkle of salt, and a sprinkle of black pepper.
Heat vegetable oil to 350°F in a frying pan.
Dip a few shrimps at a time first in the wet batter, letting any excess drip off, and then into the dry, shaking any excess off.
Once the oil is hot, drop the breaded shrimp in, making sure not to overcrowd. Fry in two batches.
Once golden, about 6 to 7 minutes, take out and drain any excess oil on a wire rack.
Toss the shrimp in the glaze.
Garnish with green onions and sesame seeds and enjoy with rice, noodles, or veggies!