In a large bowl, combine ground chicken, egg, panko, garlic powder, salt, and black pepper.
1 lb ground chicken, 1 egg, ½ cup panko breadcrumbs, 1 tablespoon garlic powder, 1 teaspoon salt, 1 teaspoon black pepper
Mix until just combined. Do not overmix.
Roll the mixture into small meatballs, about 1 tablespoon each.
Place meatballs in the air fryer basket in a single layer. Do not crowd them.
Air fry at 400°F (200°C) for 10 minutes, or until cooked through and golden.
While the meatballs cook, add gochujang, honey, ginger, garlic, and sesame oil to a small saucepan. Simmer over medium-low heat for 2 to 3 minutes, stirring occasionally.
2 tablespoons gochujang paste, 3 tablespoons honey, 1 teaspoon grated fresh ginger, 1 clove garlic, 1 tablespoon sesame oil
Whisk in the cold butter until the sauce is glossy and slightly thickened.
2 tablespoons cold butter
Toss the hot meatballs in the sauce until fully coated.
Garnish with sesame seeds and green onions. Serve immediately.
Sesame seeds, Green onions
