Preheat Air Fryer to 375 degrees
Cut chicken thighs into 1 inch pieces.
Salt and pepper chicken thighs to taste. Dredge in egg and then in corn starch. Make sure fully coat chicken.
Spray Air Fryer with cooking spray and cook for 10 minutes, turning over halfway through. Take out when chicken is crispy on the outside and at least 165 degrees inside.
Cut Broccoli into small crowns. Cut red bell pepper into one inch pieces.
While chicken is cooking, combine brocoli, red bell pepper, water, hoisin sauce, soy sauce, rice vinegar, sesame oil, cashews and brown sugar in a sauce pan. Cook for 5 minutes.
After 5 minutes, add garlic, corn starch and water. Lower heat and cook for 5 more minutes.
Combine chicken in sauce pan with sauce and vegetables.
Serve over white rice, garnish with green onions and sesame seeds if desired.
For all of my Air Fried Asian Dishes, I've used boneless skinless chicken thighs as the protein. I've seen some other people use boneless skinless chicken breast for their recipes and I'm sure that will work fine too. So, if you want to make this a little healthier, you could certainly go that route. But I LOVE chicken thighs, what can I say? Also, many people will coat their chicken in Potato Starch instead of Corn Starch. I just use Corn Starch and feel that it works fine for me. But, it your one of those people that swear by your Potato Starch, don't let me stand in your way! Go for it!