Coat the chicken with the oil, then season with salt and pepper. Toss with corn starch.Spray the air fryer basket with oil or use a paper towel to wipe a thin coat of oil onto it. Arrange the chicken in a single layer and air fry the chicken at 400ºF for 15 minutes.
While the chicken is air frying, combine the sauce ingredients in a small saucepan and heat over medium heat until it comes to a brief boil. Remove from heat and set aside.When the 15 minutes is up, flip the chicken and air fry another 5 minutes, then transfer the chicken onto a plate or rack to cool for 5 minutes.
After the chicken has cooled, spray the chicken with a very light coating of oil (optional), place the chicken back in the air fryer and fry another 5 minutes at 400ºF.Toss in the sauce, making sure to get every nook and cranny. Enjoy immediately with wedges of lime and slices of green onion.Coat the chicken. I coated the chicken first with oil to help with heat transfer, then salt and pepper, then corn or potato starch, which is what Asian-style chicken is classically made with for a lighter, crispier outer shell.
Air fry the chicken. 400ºF for 15 minutes. There’s no need to preheat the air fryer.
Make the sauce. While the chicken is air frying, make the sauce by combining all the sauce ingredients, then heating it up to a very slight boil (or even just microwaving it for a minute).
Flip the chicken. When 15 minutes is up, flip the chicken and continue air frying for another 5 minutes. Remove and let cool for 5 minutes.
