Instructions

• Combine ground chicken, panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, sesame oil, black pepper, and onion powder in a large bowl. Mix gently with your hands just until incorporated, being careful not to overwork the meat. If the mixture feels too soft to shape, refrigerate for 5 minutes before forming.
• Using a cookie scoop or heaped tablespoon, portion the mixture into balls roughly 1.5 inches in diameter. Roll them lightly between your palms to shape without compacting the meat. You should get 18 to 20 meatballs. Place on a parchment-lined tray and spray lightly with cooking spray on all sides.
• Preheat the air fryer to 400°F for 4 minutes. Lightly spray the basket with cooking spray. Arrange meatballs in a single layer with space between each one, cooking in two batches if needed. Air fry for 12 to 14 minutes, shaking the basket halfway through, until golden brown and cooked through to an internal temperature of 165°F.
• While the meatballs cook, whisk honey, sriracha, soy sauce, rice vinegar, sesame oil, and minced garlic together in a small saucepan over medium heat. Once simmering and fragrant, stir in the cornstarch slurry and cook for 1 to 2 minutes, stirring constantly, until the glaze thickens and coats the back of a spoon. Taste and adjust sweetness or heat as desired.
• Transfer hot cooked meatballs to a large bowl. Pour the warm glaze over the top and gently fold to coat each meatball evenly. Transfer to a serving bowl and garnish with sliced green onions, sesame seeds, and sliced red chili if using. Serve immediately.