Preheat the air fryer to 400°F (200°C).

Coat the chicken thighs with potato starch, ensuring all pieces are fully covered.

Using tongs, add the coated chicken pieces to the air fryer basket.

Cook the chicken pieces for 20 to 25 minutes until crispy, shaking the basket every 5 minutes for even cooking.

While the chicken is cooking, heat vegetable oil in a skillet over medium-high heat.

Once hot, add chopped green onions, dried red chilies, minced garlic, and minced ginger to the skillet.

Stir fry for about 1 minute until the chilies brighten in color and the onions have softened.

Add brown sugar, chicken broth, soy sauce, rice vinegar, sesame oil, and a pinch of salt to the skillet.

Stir well and bring the mixture to a boil.

Cook for about 3 minutes.

Once the chicken in the air fryer is crispy and cooked through, add it to the sauce in the skillet.

Stir to coat the chicken pieces evenly.

In a small bowl, whisk together cornstarch and water to create a thickening agent.

Stir the cornstarch mixture into the boiling sauce and let it cook for about 1 minute, stirring continuously, until the sauce has thickened.

Serve the General Tso's chicken with rice and vegetables.