Season the ground chicken with salt and pepper.
Add chopped green onion, grated ginger, egg, and potato starch. Mix well until combined.
Shape into meatballs.
Cook in a lightly oiled pan until browned on both sides. Optional: Cover the pan with a lid for a few minutes for extra juicy and fluffy tsukune.
Pour in the sauce and simmer until glossy and coated.
Sprinkle with sesame seeds and enjoy.
