Finely chop the spring onions and coriander in a food processor or with a knife. Mix with the chicken, sesame seeds, soy sauce, ginger and egg white.
Divide the mixture into 20 mounds on a chopping board, then shape into slightly flattened rounds with wetted hands. Chill for 1 hour (or longer if you have time).
Heat the sesame and sunflower oils in a large frying pan, add the patties and fry for 10 minutes, turning once or twice until golden and cooked through to the centre. Arrange on a serving plate with a small bowl of chilli dipping sauce in the centre. Garnish with extra coriander leaves and spring onion curls, if liked.