Preheat Air Fryer to 350 Degrees.
Cut Chicken Thighs into one inch pieces. Salt and pepper chicken to taste.
Dredge chicken in eggs and then corn starch. Making sure to coat completely. Place in air fryer to cook for 10 minutes. After 5 minutes, turn them over for even cooking.
In a medium saucepan, combine sugar, soy sauce, orange juice, rice vinegar and garlic. Cook over medium heat for 5 minutes.
Cook white rice however desired. I used an Instant Pot!
While sauce and chicken are cooking, combine corn starch and water to make a paste. After the sauce cooks for 5 minutes, add the paste and the orange zest. Reduce heat and cook on low for 5 more minutes.
Once chicken in crispy on the outside and 165 degrees on the inside, remove from Air Fryer.
Toss in sauce pan to combine with sauce.
Serve on a bed of white rice and garnish with green onions and sesame seeds.