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In a medium bowl, lightly beat the egg and salt together. Add the cubed chicken and stir to coat the chicken well.
In a shallow bowl, add the cornstarch and stir to break up any large clumps. Work with a few pieces at a time, transfer the chicken pieces to the cornstarch and toss until well coated.
Preheat the air fryer to 400°F.
Place the dredged chicken pieces in a single layer in the air fryer basket. Spray the chicken generously with cooking spray.
Air fry for 6 minutes. Flip the chicken pieces and spray them with cooking spray again. Continue to air fry until golden and crispy, about 6 minutes more. Transfer the cooked chicken to a large bowl, and continue dredging and cooking the remaining pieces.
While the last batch of chicken cooks, combine the orange juice, soy sauce, sugar, vinegar, zest, ginger, oil, pepper, and garlic in a small saucepan. Bring to a boil over medium-high heat, and cook until the sugar is dissolved.
Dissolve the cornstarch in the water in a small bowl, and whisk it into the saucepan. Continue cooking, whisking constantly, until thickened and translucent, about 1 minute.
Pour the sauce over the chicken and toss to coat. Serve immediately, topped with sesame seeds and green onions.