In a large bowl, combine shredded chicken with day-old cooked rice, chopped green onions, soy sauce, sesame oil, grated ginger, and season with salt and pepper to taste. Stir until thoroughly mixed.

Pour in the lightly beaten egg and mix until fully integrated and cohesive.

Using an ice cream scoop or your hands, scoop about 2-3 tablespoons of the mixture and roll into compact balls, about 1.5-2 inches in diameter.

Spread panko breadcrumbs in a shallow dish and roll each chicken rice ball in the breadcrumbs to ensure an even coating.

For pan-frying, heat 1/2 inch of oil in a skillet over medium heat and fry the rice balls for 3-5 minutes on each side until golden brown.

For baking, preheat the oven to 400°F (200°C) and arrange the balls on a greased baking sheet; bake for 15-20 minutes, flipping halfway.

For air-frying, preheat your air fryer to 375°F (190°C) and air fry the chicken rice balls for 10-15 minutes until golden brown.

Let the cooked chicken rice balls cool slightly and serve warm with your favorite dipping sauces.