For the chicken:

1. Lightly season the chicken with salt.
2. Preheat the air fryer to 380ºF.
3. In a large bowl pour in the buttermilk. In a second large bowl, add the flour, potato starch, garlic powder and ground ginger and mix well.
4. Add the chicken to the buttermilk and toss to coat.
5. Remove the chicken and place in the flour and coat on all sides. Tap excess flour off and transfer to the air fryer. Spray well with oil and bake for 12 to 13 minutes, until crispy and cooked through. There is no need to flip, but check halfway through to see if you need to spray more oil on any dry/floury spots.
6. Transfer the chicken to a large bowl and drizzle in some of the sauce (you will likely have more sauce than needed). Toss to coat.
7. Garnish with sesame seeds and green onion. Serve while hot and enjoy!

For the sauce:

1. While the chicken is baking, make the sauce. In a small saucepan, heat the oil over medium-low heat and once hot, toss in the garlic and ginger. Cook until fragrant, about 30 seconds to 1 minute.
2. Increase the heat to medium and add the rice vinegar, hoisin, tamari, chili crisp (or sriracha), brown sugar and sesame oil and stir well to combine. Cook for two to three minutes, until just starting to thicken.
3. In a small bowl, whisk together the water and arrowroot (or cornstarch). Once combined, add to the sauce and continue whisking for a few minutes, until thickened and reduced, about three to five minutes. Remove from the heat and let cool.