Cut the chicken into cubed chunks, then toss in a bowl with Cornstarch or Potato Starch.  Use enough to coat the chicken evenly.

Place in the Air Fryer and cook according to your Air Fryer Manual for chicken. (Note - I cooked ours on 390* for 15 minutes on each side.)

While the chicken is cooking, in a small saucepan, combine the soy sauce, water, rice wine vinegar, brown sugar, regular sugar, garlic, and ginger.  Whisk this well until it's nicely combined.

Bring this to a low boil, then whisk in the cornstarch until the sauce is thickened. (Note - if it isn't as thick as you prefer, add another 1/2 Tablespoon.)

Remove from heat for about 5 minutes and let it thicken up.

Set aside.

Once the chicken is cooked, mix it into the sauce and warm up.  This can be done in a small skillet or the saucepan, simply coat the chicken with the sauce.

Serve the chicken over the cooked rice with green beans.

Garnish with green onion.