2tbspcornstarch / corn flourmixed with 2 tbsp water
½cupspring onionfinely chopped
Combine the chicken, breadcrumbs, beaten egg, salt, garlic powder and sesame oil in a mixing bowl.
Mix until well-combined then form golf-ball sized meatballs.
Forming the meatballs with wet hands will prevent the mixture from sticking to your hands.
Place the meatballs on a plate or chopping board and refrigerate for 10 minutes.
In a large pan, add a splash of oil then add the meatballs.
Cook for 7-10 minutes, turning regularly, until the meatballs are golden brown all over and cooked through. Remove from the pan and set aside.
In the same pan you cooked the meatballs, add the remaining sesame oil, ginger and garlic. Cook until fragrant then pour in the soy sauce, Mirin, Rice vinegar, brown sugar and cornstarch mixed with 2 tablespoons of water.
Bring to a simmer and cook for 2 minutes then add the meatballs back into the pan. Stir to coat the meatballs in the sauce and cook for another 2-3 minutes.
Scatter over the sesame seeds and spring onion then serve over rice/noodles with greens.