Beat the egg in a bowl large enough to mix all of the ingredients.
Mince the shallots, chop the scallions and grate the ginger, add these to the beaten eggs along with the ground chicken, barbecue sauce and soy sauce.
Oil the sheet pans with about a tablespoon of canola oil on each pan
Use a 1/4 scoop to form appetizer sized meatballs, scoop the meatballs onto the sheet pans ( you can make the meatballs larger, just increase the cooking time accordingly)
Chill the meatballs for about 30 minutes.
Roast the meatballs in a 425 degree oven for 15-18 minutes or until done.
MAKE THE GLAZE
Combine the glaze ingredients in a sauce pan and simmer for 5 minutes.
Coat the meatballs in the glaze and garnish with scallions and sesame seeds.
Serve on wonton chips (just cut wonton wrappers in half diagonally and fry them)
Serve on a sandwich with slaw
Serve in a bowl with toothpicks