These Asian-inspired chicken meatballs come together quickly and cook in just minutes. The key is to handle the meat mixture gently for tender results and to get a good sear on the outside for maximum flavor.

1. Step 1: Mix until just combined - don't overmix or the meatballs will become tough.

   In a large bowl, combine ground chicken, panko breadcrumbs, beaten egg, chopped green onions, minced garlic, grated ginger, soy sauce, sesame oil, salt, and pepper.

2. Step 2: Wetting your hands prevents the mixture from sticking to them.

   With slightly wet hands, form the mixture into meatballs about 1-inch in diameter (about 2 tablespoons each).

3. Step 3: The oil is ready when it shimmers but doesn't smoke.

   Heat vegetable oil in a large non-stick skillet over medium heat.

4. Step 4: Don't overcrowd the pan or the meatballs will steam rather than brown.

   Working in batches if necessary, add the meatballs to the skillet, leaving space between each. Cook for 2-3 minutes per side, turning occasionally until browned on all sides and cooked through (internal temperature of 165°F).

5. Step 5: The glaze should coat the back of a spoon when ready.

   While the meatballs are cooking, prepare the glaze by combining sweet chili sauce, honey, and rice vinegar in a small saucepan. Heat over medium-low heat, stirring occasionally, until slightly thickened, about 3-4 minutes.

6. Step 6: Use a gentle folding motion to avoid breaking the meatballs.

   Once all meatballs are cooked, return them to the skillet (if working in batches), reduce heat to low, and pour the glaze over them. Gently toss to coat each meatball evenly.

7. Step 7: The meatballs can be kept warm in a 200°F oven for up to 30 minutes if needed.

   Sprinkle with sesame seeds and additional chopped green onions. Serve hot as an appetizer with toothpicks or over steamed rice for a main dish.

These meatballs can be made ahead and refrigerated for up to 2 days. To reheat, warm them gently in a covered skillet with a splash of water, or microwave on 50% power until heated through. The glaze can also be made separately and stored in the refrigerator for up to a week.