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In a medium sized bowl, mix the soy sauce, vinegar, brown sugar, garlic and ginger together.
Add the diced chicken pieces to the marinade and then mix thoroughly until the chicken is coated.
Cover and chill for 30 minutes or up to 24+ hours. I've even marinated this up to 2 days and it was fantastic.
Remove the marinated chicken from the fridge and set aside. Discard the excess marinade.
In a small bowl, add the corn starch.
Toss the chicken into the corn starch until all are breaded.
As I mentioned, I used an air fryer for this recipe but you can always fry the chicken in a skillet with 1 ½" of vegetable, canola or avocado oil, the oil temperature should be pretty hot, just be sure not to crowd the chicken. Cook until golden brown on all sides (about 5-6 minutes total per batch); transfer to paper towels or a wire rack to remove any excess oil.
If you're using an air fryer, preheat it for 8-10 minutes at 400
When ready, spray your air fryer basket with olive oil spray.
Add the chicken in a single layer trying not to overcrowd, spraying the chicken with olive oil spray, and then air fry at 400 for about 3-4 minutes, then shake or turn the chicken over once the top of the chicken is brown, and fry again for another 3-4 minutes until brown and crispy. The internal temperature should be at least 165.