Preheat your oven to 200°C. In a large mixing bowl, combine chicken, Lee Kum Kee Hoisin Sauce, Lee Kum Kee Char Siu Sauce, Lee Kum Kee Soy Sauce, Lee Kum Kee Pure Sesame Oil, Lee Kum Kee Minced Garlic, ginger, pepper and egg. Mix everything together with your hands (use food safe gloves to stay clean) until well combined If the meatballs are too moist add breadcrumbs to the mixture and mix well again. Cover and set aside in the fridge for 30 minutes allowing the flavours to infuse.
Shape the chicken mixture into meatballs with lightly oiled hands, about 3cm in diameter, set aside onto parchment paper until all of the mix is rolled.
In a small bowl, whisk together the ingredients for the glaze and set aside.
Place meatballs onto a medium-high heat non-stick fry pan, or wok, roll them gently over the hot surface until all sides are a little browned. Cook in batches, remove from pan and set onto a lined baking sheet. Don’t wash the pan, just put it aside for now. The meatballs don’t need to be completely cooked, just browned a little on each side to achieve that caramelised flavour.
Place the lined baking tray with meatballs into the oven and cook for about 10 minutes, or until the meatballs are cooked through, but still moist. While they’re cooking, gently warm the glaze in the fry pan or wok you used to cook them in, on a low heat.
Gently toss the cooked meatballs through the glaze, coating each one. Serve with microgreens and rice or noodles. Make sure you also serve the excess glaze sauce from the pan.