Preheat oven to 180 °C.
In a large bowl combine all meatball ingredients – minced chicken, minced garlic cloves, beaten egg, chopped coriander, chili sauce or chopped chili, grated fresh ginger, green onions, breadcrumbs, salt, and pepper.
Use your hand to mix them together.
Roll into evenly sized meatballs.
Over medium heat add 3 tablespoon oil to a frying pan or wok.
Gently fry the meatballs in batches for 1-2 minutes on each side. They should be just lightly browned not cooked through.
Place the meatballs on a pan oven tray and bake for 10 minutes or until they’re cooked through.
While the meatballs are baking in the oven, heat all sauce ingredients (except for cornflour and 4 tablespoon water) in a saucepan.
Stir for 4 minutes.
In a small bowl mix the remaining water and cornflour and add it to the sauce to thicken.
Increase heat and bring to a simmer stir constantly until sauce has thickened.
Remove from heat and pour over meatballs and sprinkle with toasted sesame seeds.
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.