Cut the chicken into roughly 1” cubes and pat them dry with a paper towel.

Dip the chicken into the beaten eggs.

Next, stir together the cornstarch and panko and transfer the chicken from the egg to the cornstarch/panko mixture. Make sure the chicken is evenly coated on all sides.

Spray the air fryer insert with an oil sprayer and add the chicken, making sure to not overcrowd the basket or tray.

Set the air fryer to 375F and cook for 15-18 minutes, turning the chicken half way through cooking.

Allow the chicken to cool for 3-4 minutes before you sauce it. This will help retain the crispness.

In a medium saucepan over medium heat, whisk together all of the ingredients (soy sauce, water, brown sugar, ginger, garlic, rice wine vinegar, sesame oil, cornstarch, and sesame seeds).

Bring the mixture to a boil and then reduce the heat to medium-low. Simmer the sauce until it has thickened and has a consistency similar to caramel sauce.

Remove from the heat and allow the sauce to cool slightly-- 2-3 minutes.

Pour the sauce over the cooked chicken, toss to combine.

Serve over rice, garnished with green onion, if desired.