In a bowl, mix chicken pieces with 1 tsp salt, 1 tsp pepper, minced ginger, garlic, and soy sauce and let it rest for at least 30 minutes.

Beat the eggs in a bowl.

Take a separate bowl and mix all-purpose flour and cornstarch, season with remaining (1/4th tsp) salt and pepper.

Remove the chicken from the marinade and dip the chicken pieces in the egg. Roll the egg coated chicken in the cornstarch and all-purpose flour mixture and place it on a plate.

Preheat the air fryer for 5 minutes at 180-degree C / 350-degrees F. Brush the basket with little oil and put the coated chicken pieces in it. Brush some oil on the top. Cook for 6-7 minutes on one side, then turn and cook for another 5 minutes or until golden brown. Repeat with the rest of the chicken. Set aside.

In a bowl, stir together soy sauce, ketchup, rice vinegar, chili paste, hoisin sauce, brown sugar, and cornstarch mixture.

In a pan, heat sesame oil and add minced garlic, sauté it for a few seconds.

Add the sauce mixture and cook for a couple of minutes until the sauce thickens.

Finally, add the air-fried chicken and toss the chicken pieces until the sauce thickens and the chicken is well coated in the sauce.

Garnish with sesame seeds and fresh cilantro and serve hot with steamed or fried rice.