In a bag, combine grated onion, garlic, salt and pepper. Add chicken and toss to coat well. Cover and set aside to marinate for about 1 hour (or overnight)

In a large bowl, stir together chili paste, ketchup, sugar, sesame seeds and lemon juice. Taste and adjust flavors to get a spicy-sweet-tangy finish. Set aside.

Pour oil into a large heavy pot to a depth of 1½ inches. Heat to 350 degrees. Combine flour and cornstarch in a shallow bowl and season with salt and pepper.

Working in batches to avoid crowding, lift chicken from marinade, dredge lightly in seasoned flour and cornstarch, gently drop into oil and fry for 8 Minutes. Drain on paper towels. Repeat with remaining chicken, checking oil temperature between batches.

Put in air fryer for 10 Minutes.