How to make it
Add the ground chicken, egg, breadcrumbs, Lee Kum Kee Minced Garlic, half of the parsley, parmesan, salt, and pepper in a large bowl. Mix the ingredients together until combined. Form heaped tablespoon sized meatballs.
Heat a pan over medium-high heat. Add in the olive oil. Place the meatballs into the pan. Cook the meatballs for about 4 minutes, turning them every few minutes, so that all sides are golden. Remove the meatballs from the pan.
Reduce the heat to medium. Add in the butter. Allow the butter to melt then whisk in the all purpose flour. Cook for 1 minute. Then add in the chicken broth, heavy cream, Lee Kum Kee Sriracha Chili Sauce, and lemon juice. Mix until combined and bring it to a simmer. Simmer for 5 minutes until the sauce thickens and the meatballs are fully cooked. Season with salt and pepper to taste.
Mix in the remaining parsley and the capers. Remove the pan from heat and enjoy!