Finely chop the chicken into very small pieces with a knife or coarsely mix in a blender.
Finely chop the onion.
In a bowl, mix the chicken, egg, onions, breadcrumbs, salt and pepper. Add a bit of flour if the mixture is too wet.
Make 1 - 1.5 inch balls with your fingers. Tip: lightly oil your hands to prevent sticking.
Place the meatballs on wooden skewers (if you have them).
Cook the rice according to the instructions on the package.
In a frying pan on medium heat, add a drizzle of olive oil and the skewers. Cook for 2 to 3 minutes on each side, depending on the thickness of the meatballs.
Once the meatballs are golden brown, lower the heat and cover the pan. Cook on low heat for 4 minutes.
Add the sugar and soy sauce, and stir. When the sauce has thickened, coat the meatballs with it.
Serve the skewers over the rice and drizzle the leftover sauce from the pan on top. Serve and enjoy!
Average estimated amount for one serving