1-First Step: Prep and mise en place
Preheat the oven to 400°F and set the oven rack in the middle. Line a rimmed baking sheet with parchment paper to prevent sticking and make cleanup easy. If using an air fryer, preheat it to 400°F when you are about ready to cook so it reaches temp.

Finely mince the garlic and ginger, and chop the scallions. Crack the egg into a small bowl and whisk. Measure out the panko and soy sauce so everything is on hand before mixing.

2-Second Step: Combine the meatball mixture
In a medium bowl, add:

* 1 pound 93/7 lean ground chicken
* 2 cloves garlic, minced
* 1 teaspoon fresh ginger, minced
* 1/4 teaspoon red pepper flakes
* 1/2 tablespoon low-sodium soy sauce or tamari
* 1 teaspoon sesame oil
* 3 scallions, finely chopped
* 1 egg, lightly beaten
* 1/3 cup panko breadcrumbs or gluten-free panko

Gently mix the ingredients with clean hands or a fork until just combined. Avoid overworking the meat to keep meatballs tender.

3-Third Step: Shape the meatballs
Scoop and roll the mixture into about 16 meatballs, roughly 1.25 to 1.5 inches each. Wetting your hands slightly makes shaping easier and keeps the panko from sticking. Arrange the meatballs evenly on the prepared baking sheet, leaving small gaps between each so air can circulate.

4-Fourth Step: Bake or air fry
Oven method: Bake at 400°F for 12 to 15 minutes, until the internal temperature reaches 165°F and the meatballs are cooked through. If desired, broil for 1 to 2 minutes at the end for extra caramelization, watching closely so they do not burn.

Air fryer option: Place meatballs in a single layer in the basket and cook at 400°F for 8 to 10 minutes, turning halfway for even browning. No extra oil is required; the circulating hot air creates a nice exterior.

5-Fifth Step: Make the sauce
While the meatballs cook, whisk the sauce ingredients in a small bowl:

* 1/4 cup soy sauce or tamari
* 1 teaspoon cornstarch
* 1 tablespoon honey
* 1 teaspoon sriracha hot sauce
* 1 clove fresh garlic, minced
* 1 teaspoon fresh ginger
* 1 teaspoon sesame oil

Pour the mixture into a small skillet set over low heat. Whisk until the sauce comes to a gentle boil, then cook for 30 to 60 seconds until slightly thickened and glossy. Turn off the heat to prevent over-reduction.

6-Final Step: Toss, garnish, serve
Place the cooked meatballs in the skillet with the sauce and gently toss to coat. Alternatively, spoon the glaze over the meatballs on the baking sheet then garnish. Serve immediately with a sprinkle of sesame seeds and additional chopped scallions.