In a mixing bowl, combine the peeled and deveined shrimp with Shaoxing wine, soy sauce, chile oil, and a pinch of salt. Let it marinate for 10–15 minutes.

In a saucepan over medium heat, whisk together soy sauce, hoisin sauce, chili oil, sesame oil, and mirin. Bring to a gentle boil, then mix in cornstarch dissolved in water until it thickens, about 2–3 minutes.

In a shallow dish, mix cornstarch and red pepper flakes. Coat each marinated shrimp evenly before frying in preheated peanut oil until golden brown, about 2–3 minutes per batch.

In the same wok, add minced garlic, ginger, and red chiles, sautéing for 2 minutes until fragrant. Avoid burning the aromatics to maintain flavor.

Pour the prepared sauce over sautéed aromatics, then return the fried shrimp to the wok, tossing gently to coat with the sauce.

Transfer the General Tso Shrimp Stir Fry to a serving platter and garnish generously with sesame seeds and scallions. Serve immediately.