• Preheat oven to 400 degrees Fahrenheit (204 degrees Celsius). Lightly grease a baking sheet. (*See Notes for Stovetop Instructions)

Make the Meatballs

• Combine the ground chicken, egg, hoisin sauce, soy sauce and sesame oil in a large bowl.
• Add the breadcrumbs, garlic powder, onion powder, ginger, sea salt and pepper and stir until combined.
• Use a small cookie scoop or measuring spoon and measure out 1 Tablespoon portions of the meatball mixture. Then form them into balls on the cookie sheet (the meatball mixture is moist so you won't be able to roll them in your hands).
• Place meatballs on the prepared baking sheet evenly spread out.
• Bake in preheated oven for 13-16 minutes. Meatballs should reach an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius)

Make the Sauce

• Bring water, soy sauce, brown sugar, honey, mirin garlic powder, and ginger to a boil in a 4 or 5-quart saucepan over medium-high heat, whisking often.
• While the mixture is heating up, combine the cornstarch and water in a small bowl.
• Once boiling, reduce heat to medium, add the cornstarch mixture and bring to a boil again.
• Then, reduce heat to simmer, and simmer, whisking often, until the sauce is thickened and it lightly coats the back of a spatula. It thickens a lot as it cools, so a light coating is perfect. Serve.
• Add the baked meatballs to the saucepan and stir to coat with sauce.
• Remove from heat to cool slightly before serving so the sauce can thicken.
• Serve with your favorite Asian dishes (white or fried rice, stir fry vegetables, etc.).
• Alternately, you can serve the sauce on the side for dipping.