In a bowl, combine the bread and water. Let stand, turning the bread occasionally to thoroughly moisten it, for 10 minutes.
Squeeze the bread gently to remove most of the water.
Discard the water. Tear the bread into 1-inch chunks and toss them into a large bowl.
Add the chicken mince, ginger, garlic, onion powder, parsley, basil, egg white, red pepper, 1/4 teaspoon salt, and black pepper to taste.
Mix thoroughly with moistened hands.
Shape the meat mixture into 12 mini balls.
Place the meatballs on the lined sheet, cover with plastic wrap, and refrigerate for at least 2 hours or up to overnight.
Now heat oil in a frying pan over medium heat and cook meatballs for 6-8 minutes or until golden, flip and cover the pan fry additional 5 minutes to cook from inside(make sure not to over cooked).
Remove meatballs from the oil and drain on kitchen paper.
Let the meatballs cool slightly and then cut each one in half.