Boil chillies, garlic, sugar, vinegar, and 30ml water until sugar dissolves, then cool.
Blend yolks, salt, vinegar, sauce, and yuzu, then slowly whisk in oil to emulsify.
Heat deep-frying oil to 190°C.
Season flour with salt and pepper and dredge squid rings to coat.
Beat eggs in a bowl and place panko breadcrumbs on a separate plate.
Dip squid in egg, then coat thoroughly in panko breadcrumbs.
Fry squid in batches for 2 to 3 minutes until golden and drain on paper.
Serve squid garnished with onions, herbs, chilli, lime, and yuzu mayonnaise drizzle.