Creating this dish is like reliving the joy of learning to cook in my grandmother’s kitchen, where patience and love were key ingredients. Here’s how to make it:

1. **Marinate the Chicken:** In a bowl, combine the chicken pieces with soy sauce, rice vinegar, cornstarch, and sesame oil. Let it marinate for at least 20 minutes. This step reminds me of how my mother, Elena, always taught me the importance of letting flavors meld together.

2. **Preheat the Airfryer:** Set your airfryer to 380°F (193°C). Spray the basket lightly with vegetable oil to prevent sticking.

3. **Cook the Chicken:** Place the chicken in a single layer in the airfryer basket. Cook for about 10-12 minutes, shaking the basket halfway through, until the chicken is golden and cooked through. The airfryer crisps the chicken beautifully without the need for excessive oil, much like the gentle sea breeze crisps the air along the coast.

4. **Prepare the Sauce:** While the chicken is cooking, heat a small saucepan over medium heat. Add the minced garlic and grated ginger, stirring for 1-2 minutes until fragrant. Stir in hoisin sauce, sugar, rice vinegar, soy sauce, and sriracha. Bring to a simmer and add the cornstarch slurry, cooking until the sauce thickens.

5. **Combine and Serve:** Once the chicken is done, toss it in the sauce until well coated. Garnish with sesame seeds and sliced green onions, serving immediately.