Soak vermicelli in water until softened, then drain.

Mix ground chicken, beaten egg, minced green onion, potato starch, grated ginger, and salt in a bowl to form the meatball mixture.

Shape the mixture into small meatballs and wrap softened vermicelli around each meatball.

Heat salad oil in a pan and cook the meatballs until golden brown and cooked through.

Prepare the chili sauce by combining minced ginger, minced garlic, ketchup, soy sauce, sesame oil, sugar, vinegar, chili paste, and water in a saucepan. Heat until simmering.

Mix potato starch and water to create a thickening mixture. Add to the simmering sauce and stir until thickened.