In a medium saucepan, combine the soy sauce, rice vinegar, brown sugar, corn starch, water, and sesame oil. Heat over medium-high heat until the mixture starts to bubble. Reduce heat to medium and allow to simmer 8-10 minutes until thick and reduced. If the sauce is to thick, thin with a little more water.
1/4 cup Soy sauce, 1/4 cup Rice wine vinegar , 1/2 cup Light brown sugar, packed , 1/3 cup Water, 1 tbsp Cornstarch , 1 tbsp Sesame oil
For the chicken:
In a small bowl combine the flour, salt, and pepper. Stir to combine. Toss the cubed chicken in the flour mixture to evenly coat.
1/4 cup All-purpose flour , Fresh cracked black pepper , 1 tsp Kosher salt, 2 6-8 oz. Boneless, skinless chicken breast, cubed
Preheat air fryer to 400 degrees for 13-15 minutes. Once preheated, add the chicken into the air fryer basket in a single layer*. Air fry for 13-15 minutes, flipping halfway through. Chicken is done when it has an internal temperature of 165 degrees F.
Transfer cooked chicken to a large mixing bowl, drizzle in the sesame sauce, and sesame seeds. Toss to combine.
1/4 cup Sesame seeds
Serve over steamed rice. Leftover chicken will keep in an airtight container in the fridge for 2-3 days.
Notes
*Chicken needs to cook in a single layer in order to get crispy. If needed, cook in batches and keep warm in a 250 degree oven.