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Combine all marinade ingredients, except ginger into a bowl and mix well. Set aside 2/3 cup of marinade to make dipping sauce later, refrigerate. Then add ginger to remaining marinade, mix well coating all chicken pieces, cover and refrigerate for at least half an hour or overnight.
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Add chicken to Air Fryer in single layers, use left over marinade for basting. Cook at 200°C for 10 minutes, baste and rotate, cook again for 10 minutes, baste and rotate. Then cook for a final 5 minutes or until crisp on the outside and still moist on the inside.
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In a small bowl, mix all salad dressing ingredients together, mix very well and set aside.
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In a large salad bowl, mix all salad ingredients together and toss gently. When just about ready to serve, add dressing and coat all ingredients.
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In a small saucepan, heat the marinade reserved at the beginning of the process on a gentle heat. In a separate bowl or mug mix water and corn starch together then slowly add to saucepan, mix and heat gently till thickened. Serve with chicken and salad. Garnish with sesame seeds.
