Place all of the ingredients for the chicken meatballs, except the vegetable oil, into a large mixing bowl.

Use your hands to gently mix everything together.

Roll the mixture into small meatballs, about the size of a golf ball. I find it easiest to wet my hands before rolling.

Place the meatballs onto a large plate.

Once you have finished making all of the meatballs, place them into the fridge for about 30 minutes to chill and firm.

Heat a few tablespoons of vegetable oil in a large non-stick pan or skillet over medium-high heat.

Cook the meatballs in batches until they are nicely golden all over and cooked all the way through. Turn the meatballs frequently so that they can achieve an even colour on the outside.

Once the meatballs have cooked, remove them to a plate.

Place all of the ingredients for the teriyaki sauce into a small bowl or jug, and whisk to combine.

Using the same (unwashed) pan which you used to cook the meatballs, add the teriyaki sauce.

Let the sauce come to a simmer over medium-high heat for several minutes, or until it starts to thicken.

Taste the sauce for seasoning.

Once the teriyaki sauce has thickened slightly, return all of the meatballs to the pan.

Toss the meatballs lightly in the sauce and gently heat them in the sauce for a few minutes. During this time, the sauce will thicken a little more and become sticky.

Just before serving, garnish with chives or spring onions (scallions) and roasted sesame seeds.

Serve with steamed Jasmine rice and steamed vegetables.