Make the Glaze: Put the glaze stuff (soy sauce, mirin, sugar, water) in a small pot. Heat it up on medium heat, and stir until the sugar is all gone. Let it bubble gently for about 5-7 minutes, until it gets a little thicker. It should stick to the back of a spoon. Then, take it off the heat.

Mix the Meatball Stuff: In a big bowl, mix the ground chicken, panko breadcrumbs, egg, chopped green onion, grated ginger, soy sauce, mirin, sugar, sesame oil, salt, and pepper. Don't mix it too much, just until it's all mixed together. If you mix it too much, the meatballs will be tough.

Shape the Meatballs: Wet your hands a little so the meat doesn't stick. Roll the meat into small, oval meatballs, about 1-2 inches long. Make them all about the same size so they cook evenly.

Cook the Meatballs: Pan-Frying: Heat a big pan on medium heat with a little oil. Put the meatballs in and cook for about 5-7 minutes on each side, until they're brown and cooked. You might need to cook them in a few batches.

Grilling: Heat up your grill to medium heat. Put the meatballs on sticks (if you want) and grill for about 4-5 minutes on each side, until cooked.

Baking: Heat your oven to 400°F (200°C). Put the meatballs on a baking sheet with parchment paper. Bake for 15-20 minutes, until cooked.

Glaze the Meatballs: When the meatballs are cooked, put the glaze in the pan (if you're cooking them in a pan) or brush it on the meatballs (if you're grilling or baking them). Cook for another 1-2 minutes, turning the meatballs so they're all covered in the glaze. The glaze should get thick and sticky.

Serve: Take the meatballs off the heat and eat them right away. You can put some extra chopped green onions or sesame seeds on top, if you want.