• Preheat the oven to 350 degrees. Gently spray an 8x8 baking dish with cooking spray. Set it aside.
• In a large mixing bowl, combine ground chicken, egg, soy sauce, finely diced shallots, minced garlic, minced ginger, chopped chives, onion powder, and salt.
• Once well blended, fold in the panko breadcrumbs and form the mixture into mini meatballs. I was able to get 30 mini meatballs.
• Grab an 11-inch skillet and add 1 cup of vegetable oil. Heat the oil over medium heat.
• Once the oil is hot, begin adding the mini meatballs. Turn frequently to prevent burning.
• Once all sides are golden brown place the meatballs on a paper towel to absorb any excess oil.
• Next, place the meatballs in the prepared baking dish. Cover them with foil and finish baking them in the oven.
• I baked mine for 20-25 minutes or until the chicken is fully cooked through.

Prepare the Soy Glaze

• Combine the low sodium soy sauce, chicken stock, rice vinegar, light brown sugar, sesame oil, and cornstarch in a mixing bowl. Whisk well.
• In an 11-inch skillet, heat the avocado oil. Once hot add the minced ginger and garlic. Saute until fragrant.
• Next, add the soy sauce mixture to the pan. Simmer over low heat whisking frequently until the sauce reaches your desired thickness.

Assemble the Dish

• Remove the meatballs from the oven, place them in the pan with the soy glaze. Toss everything until well coated.
• Top with extra chopped chives and sesame seeds.
• Enjoy!