Combine 1 pound of ground chicken with 2 tablespoons of minced ginger, 2 cloves of minced garlic, 2 finely chopped shallots, and 2 tablespoons of cornstarch in a large bowl. Mix thoroughly until well blended, about 2-3 minutes.

Shape the mixture into meatballs, each about 1 inch in diameter. If sticky, lightly coat hands with olive oil.

Heat a skillet over medium heat, add a drizzle of oil, and cook the meatballs for about 20 minutes until golden and cooked through, turning occasionally.

Slice your choice of bread and layer 2-3 meatballs, cucumber slices, and drizzle of Kewpie mayo on each. Add chili crisp and top with cilantro and mint before closing.

Serve assembled sandos immediately for the best flavor and texture. Pair with a light salad or pickled veggies.