Mix the Meatball Ingredients: In a large mixing bowl, combine ground chicken, finely chopped spring onions, egg, grated ginger, and breadcrumbs. Knead the mixture until pale and smooth, about 3-5 minutes.

Shape the Meatballs: Wet your hands to prevent sticking, then scoop the meat mixture and form into 1-2 tablespoon-sized balls, inserting skewers through the center.

Heat the Oil and Cook the Meatballs: In a frying pan, heat vegetable oil over medium-high heat. Place meatballs in the pan and cook for 2-3 minutes on each side until golden-brown and cooked through.

Prepare the Teriyaki Glaze: In the same pan, add soy sauce, cooking sake, and sugar, stirring and bringing to a boil until sugar dissolves.

Baste and Glaze the Meatballs: Reduce heat to low and coat each meatball with the teriyaki glaze, cooking for an additional minute until the glaze thickens.

Serve and Enjoy: Remove the meatballs from heat and transfer to a serving platter. Best enjoyed warm with steamed rice or cucumber salad.