Ingredients
· 500 g chicken, ground

· ¼ cup green onion, thinly sliced

· 1 tablespoon ginger, minced

· 1 teaspoon sesame oil

· 3 tablespoons canola oil

· ¼ cup panko breadcrumbs

· Sesame seed, to garnish

For the Soy Glaze

· 1 cup soy sauce

· ¼ cup rice vinegar

· ¼ cup sake

· ¼ cup sugar

Method
In a pot, combine all ingredients for glaze and bring to a boil until the bubbles start to become sticky and glossy. Combine the ground chicken, green onions, ginger, sesame oil, and ¼ cup of the soy glaze in a bowl until evenly mixed. If the mixture does not hold its shape when rolled into a ball, add in panko breadcrumbs, mix evenly, and re-roll the meatballs. Roll about one inch meatballs, then skewer four meatballs on a skewer. Repeat with the remaining mixture. Heat oil in a pan over medium heat. Sear the skewers and flip when the undersides are golden brown. Brush the glaze on the skewers evenly and cook for about five more minutes, flipping every minute and brushing additional glaze as necessary. Enjoy!