1. Cut chicken thighs into chunks.
2. In a small bowl whisk the egg.
3. In another bowl mix cornstarch with salt.
4. Dip each chunk of chicken into egg and then cornstarch.
5. Spray the bottom of the basket and crisper of the air fryer with cooking spray.
6. Add chicken chunks, leaving some space between the pieces. You will need to cook the chicken in several batches. It depends on the brand of the air fryer but it will cook in about 2 – 4 batches.
7. Spray the chicken with cooking oil spray. Set the air fryer to cook at 400°F for 15 minutes. After 5 minutes of cooking, shake the basket. Cook for the remaining 10 minutes. If the chicken is not done after 15 minutes, add about 2 – 3 minutes more.
8. To prepare the sauce mix water, soy sauce, hoisin sauce, rice vinegar, sesame oil, brown sugar, and cornstarch in a medium bowl. Set aside.
9. Heat the canola oil in a large frying pan.
10. Add ginger and garlic. Cook on low heat for about 30 seconds, being careful not to burn it.
11. Add the sauce mixture. Cook on low/medium heat for about 5 – 8 minutes until the sauce thickens whisking often.
12. Add chicken to the sauce, toss it and cook for about 1 – 2 minutes until the chicken is nicely coated with the sauce.

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