In a large mixing bowl, combine the ground chicken, finely chopped spring onions, egg, grated ginger, and bread crumbs. Knead the mixture until it turns pale and smooth, about 2-3 minutes.

Scoop out portions of the chicken mixture, about 1-2 tablespoons each, and roll them into smooth balls. Insert skewers halfway into each meatball.

In a large non-stick frying pan, heat about 2 tablespoons of vegetable oil over medium-high heat until it shimmers.

Carefully place the skewered meatballs in the hot pan, frying each side for 2-3 minutes until golden brown and cooked through.

While the meatballs fry, prepare the teriyaki glaze by combining soy sauce, cooking sake, and sugar in a bowl and pour into the pan once the meatballs are cooked.

Return the cooked meatballs to the pan, coating them in the glaze. Allow to baste in the sauce for about one minute on each side.

Place the glazed meatballs on a serving platter, garnishing with sesame seeds and chopped green onions.