In a large mixing bowl, combine ground chicken, spring onions, egg, grated ginger, and bread crumbs. Knead until pale and smooth, about 2 minutes.

With wet hands, take 1-2 tablespoons of mixture and roll into a ball. Insert skewers through the center.

Heat vegetable oil in a frying pan over medium-high heat. Fry meatballs for 2-3 minutes on each side until golden-brown.

In the same pan, add soy sauce, cooking sake, and sugar. Bring to boil, then simmer for 1 minute.

Remove skewers and transfer glazed meatballs to a serving platter. Garnish with sesame seeds or chopped green onions.