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1. In a large mixing bowl, combine the ground chicken, breadcrumbs, grated Parmesan cheese, chopped green onions, minced garlic, egg, soy sauce, grated ginger, salt, black pepper, and red pepper flakes (if using).
2. Using your hands (or a spatula if you prefer), mix all the ingredients together until well combined. Be careful not to overmix, as this can make the meatballs tough.
3. Once everything is mixed, cover the bowl with plastic wrap and let it sit in the refrigerator for about 30 minutes. This helps the flavors meld together and makes the mixture easier to handle.
4. Preheat your oven to 400°F (200°C).
5. Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
6. Using your hands, scoop out about 1.5 tablespoons of the meat mixture and roll it into a ball. Place it on the prepared baking sheet. Repeat this process until all the mixture is used up, spacing the meatballs about an inch apart.
7. Once all the meatballs are shaped, you can give them a light spray of cooking oil to help them brown nicely in the oven.
8. Place the baking sheet in the preheated oven and bake the meatballs for about 20-25 minutes, or until they are cooked through and golden brown on the outside. You can check for doneness by cutting one in half; it should be no longer pink in the center.
9. While the meatballs are baking, let’s prepare the orange Sriracha sauce. In a medium saucepan, combine the orange juice, Sriracha sauce, honey, and rice vinegar. Stir well to combine.
10. Bring the sauce to a simmer over medium heat, stirring occasionally. Once it starts to simmer, reduce the heat to low.
11. In a small bowl, mix the cornstarch and water together until smooth. Slowly add this mixture to the simmering sauce, stirring constantly until the sauce thickens, about 2-3 minutes. Remove from heat and set aside.
12. Once the meatballs are done baking, remove them from the oven and transfer them to a large mixing bowl.
13. Pour the orange Sriracha sauce over the meatballs, gently tossing them to coat evenly. Make sure each meatball is well covered in that delicious sauce!
14. If you like, you can return the coated meatballs to the baking sheet and pop them back in the oven for an additional 5-10 minutes to caramelize the sauce a bit more. This step is optional but adds a nice touch!

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