This is like calamari in spirit, but infinitely better. The tempura batter is incredibly light and crisp and holds up well under the smoky sweet-and-sour glaze.
Put the chiles in a small skillet set over medium heat. Toast, turning the chiles occasionally, until dark brown and fragrant. Remove from the skillet, cool completely, and cut into ½-inch pieces.
Put the sugar in a small saucepan and add just enough water to wet it, about ¾teaspoon