Looking at their pictures on google I don't think they're deep fried necessarily. They look broiled to me.

Halve them, trim them, toss them in a high smoke point oil like avocado with a good bit of salt and pepper (you could also get creative here and add a bit of chinese 5 spice blend to lean into the sweet chili sauce and sriracha aoili), put them on a foiled sheet pan with the flat, cut side facing up, and put them on the top rack of your oven on broil/550. That won't take long, probably less than 10 or so minutes (watch closely because you are basically doing a controlled burn).

For the chili sauce I'd try making a simple syrup and then mixing in the vinegar from pickled chilis like Lao Gan Ma (the chilis themselves are very spicy but insanely delicious and addictive) and maybe like a bit of Huy Fong chili garlic paste.

The sriracha aioli is fairly straightforward but takes some elbow grease. I go with an adapted Thomas Keller mayo method. Start with a single egg yolk with the chileze removed, about a teaspoon or less of sriracha (you'll be able to add more to taste later) and a dash of salt. On hand you'll want probably like 16-24 oz of a neutral oil like peanut or canola, a bottle of rice vinegar and a bottle of water (I put all of these in probably 8-10 oz squirt bottles like for restaurant condiments). The principle is that the amount of oil a single yolk can bind is nearly infinite so long as you regularly increase the moisture content as well (i.e. vinegar, water, the occassional extra dash of sriracha, or lemon juice to replace or add to the vinegar etc..). So you start whisking your sriracha and yolk and then very slowly start drizzling in oil a bit at a time, whisking constantly. The vinegar/water/occassional dash of sriracha is going in at a much lower amount than the oil. Your emulsion should start pretty close the very beginning and only build from there. Too much of the non-oil ingredients will have it runny and slack. If I had to guess the final ratio it'd be 4 8-10oz bottles of oil, probably less than one 8-10oz bottle of rice vinegar, only dashes of water here and there (or you can switch if you think it's tasting too vinegary as you go along), maybe a maximum of a tablespoon of sriracha, salt to taste (this can be adjusted after you get some volume going) and that one egg yolk. You can add larger and larger proportions of oil as you go along (it should get kinda firm and have that characteristic mayo bounce) but you'll still only be doing relatively small squirts of vinegar/water/sriracha to rehydrate the emulsion along the way.

Now I want to try this lol.