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 and place it in the bowl with the beaten eggs. Toss to coat.

Remove the chicken pieces from the eggs, letting the excess run off, and drop the chicken pieces into the cornstarch. Toss to coat and arrange in the air fryer in a single layer (you may need to cook in 2 batches).

Spritz or brush the chicken with a bit of cooking oil.

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

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

In a large skillet, heat the vegetable oil over high heat. Add the garlic and cook 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. Toss the chicken pieces with the sauce until well coated.

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