Instructions

• Combine ground chicken, minced garlic, grated ginger, chopped green onions, egg, panko breadcrumbs, soy sauce, sesame oil, and black pepper in a large bowl. Mix gently with your hands until just combined, being careful not to overwork the meat. Roll into 16-20 golf ball-sized meatballs and place on a parchment-lined plate.
• Heat a large skillet over medium-high heat with a light coating of oil. Once hot, place meatballs in a single layer and cook undisturbed for 3-4 minutes until the bottom is golden brown. Roll them to brown the next sides, working in batches if needed. Set aside when browned on most sides.
• In a small bowl, whisk together soy sauce, honey, rice vinegar, cornstarch, and water until the cornstarch is fully dissolved and the mixture is smooth.
• Pour the teriyaki glaze over all the meatballs in the skillet and reduce heat to medium. Simmer for 12-15 minutes, stirring gently occasionally, until the meatballs are cooked through and the glaze thickens and becomes glossy. Check that the center of one meatball is no longer pink.
• While the meatballs finish cooking, whisk together mayonnaise, soy sauce, rice vinegar, sesame oil, grated ginger, chili flakes, and honey in a bowl until smooth and well combined. Taste and adjust seasoning as desired.
• Transfer the glazed meatballs to a serving bowl and drizzle with some of the pan sauce. Scatter sliced green onions and toasted sesame seeds generously over the top. Serve the sesame ginger cream sauce on the side for dipping.