Line the air fryer basket with parchment paper.

In a medium bowl, combine the chicken, soy sauce, vinegar, ginger, garlic, salt, and pepper. Toss to coat well.

If desired, let the chicken marinate for about 20 minutes or as long as overnight (refrigerate if marinating longer than 20 minutes).

In a small bowl, beat the eggs.

Put the cornstarch in a separate shallow bowl.

Remove the chicken from the marinade, letting the excess run off into the bowl, and then place it in the bowl with the beaten eggs. Toss to coat.

Remove the chicken pieces from the eggs, a few at a time, letting the excess egg run off. Drop the chicken pieces into the cornstarch and toss to coat well, then arrange them in the air fryer in a single layer (cook in 2 batches if necessary).

Once all of the chicken is coated and arranged in the air fryer, spritz or brush the chicken with a bit of cooking oil.

Air fry the chicken at 400ºF for 8 to 10 minutes, until the chicken pieces are golden brown on top. Turn the chicken pieces over, spritz or brush with a bit more oil, and then cook for another 7 minutes at 400ºF.

While the chicken is cooking, make the sauce. In a small bowl, stir together the soy sauce, vinegar, brown sugar, cornstarch, water, and sesame oil.

In a large skillet, heat the vegetable oil over high heat. Add the garlic and cook, stirring, for about a minute. Add the sauce mixture, reduce the heat to medium, and cook, stirring, for a couple of minutes until the sauce thickens.

Add the air-fried chicken pieces to the pan with the sauce. Remove the pan from the heat and toss the chicken pieces with the sauce until they are well coated.

Transfer to a serving platter, garnish with the sesame seeds, and serve immediately.