Ingredients

1 pound boneless, skinless chicken breasts , cut into bite-sized pieces
1/2 cup cornstarch
Salt and pepper, to taste
1 large egg, beaten

Sauce Ingredients:
1/2 cup sugar
1/2 cup water
1/4 cup white vinegar
1/4 cup soy sauce
2 tablespoons chili sauce, adjust based on spice preference
1 tablespoon cornstarch mixed with 1 tablespoon water, cornstarch slurry
1 teaspoon garlic, minced
1 teaspoon ginger, minced

Directions

Season the chicken pieces with salt and pepper.

Dip the chicken in the beaten egg, then coat with cornstarch.

Preheat your air fryer to 380°F (193°C). Spray the air fryer basket with cooking spray or lightly brush it with oil.

Place the chicken pieces in the basket in a single layer, working in batches if necessary to avoid overcrowding.

Air fry for about 10-12 minutes, flipping halfway through, until the chicken is golden brown and cooked through.

In a saucepan, combine sugar, water, vinegar, soy sauce, chili sauce, garlic, and ginger. Bring to a simmer over medium heat.

Stir in the cornstarch slurry and continue to cook, stirring constantly, until the sauce thickens.

Toss the air-fried chicken in the sauce until evenly coated.