Make the chicken meatball mixture. Add ground chicken, egg, panko breadcrumbs, garlic powder, salt, and black pepper to a large bowl. Mix until just combined. Do not overmix.
1 pound ground chicken, 1 egg, ½ cup panko breadcrumbs, 1 tablespoon garlic powder, 1 teaspoon salt, 1 teaspoon black pepper
Shape the meatballs. Using a cookie scoop or your hands, roll the mixture into balls roughly 1 to 1.5 inches in size. Wet your hands lightly with water to prevent sticking.
Air fry the meatballs. Preheat your air fryer to 425°F. Arrange the meatballs in a single layer in the basket, leaving space between each one. Air fry for 10 minutes, or until cooked through and golden.
Heat avocado oil in a pan over medium heat. Add the minced garlic and fry until golden and fragrant, about 2 minutes.
2 tablespoons avocado oil, 10 cloves garlic
Remove most of the fried garlic and set aside for garnish
Make the glaze. Add honey, ketchup, oyster sauce, soy sauce, and fresh lemon zest and juice to the pan. Stir and simmer for 2 to 3 minutes until the sauce thickens slightly.
⅓ cup honey, ¼ cup ketchup, 1 tablespoon oyster sauce, 1 tablespoon soy sauce, 2 tablespoons fresh lemon juice
Coat the meatballs. Add the air fried meatballs to the glaze and toss to coat. Cook together for 1 minute so the sauce clings to every meatball.
Garnish and serve. Transfer to a serving plate and top with sesame seeds, reserved fried garlic, and sliced green onions. Serve over steamed rice.
Sesame seeds, Reserved fried garlic, Green onions
