Kung Pao Chicken Meatballs Recipe

Ingredients:

For the Meatballs:

  • 1 lb ground chicken
  • 1/4 cup panko breadcrumbs
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon soy sauce
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons vegetable oil

For the Kung Pao Sauce:

  • 1/4 cup soy sauce (or tamari for gluten-free)
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey (or brown sugar)
  • 1 tablespoon chili garlic sauce (or Sriracha to taste)
  • 1 teaspoon cornstarch
  • 2 tablespoons water
  • 1/2 teaspoon sesame oil

For Stir-Frying and Serving:

  • 1 tablespoon vegetable oil
  • 1/2 cup diced red bell pepper
  • 1/2 cup dried red chili peppers (adjust for heat preference)
  • 1/4 cup roasted peanuts
  • 3-4 scallions, thinly sliced
  • Cooked rice, for serving

Instructions:

  • Make the meatballs: In a large bowl, combine ground chicken, panko, egg, garlic, ginger, soy sauce, sesame oil, salt, and pepper. Gently mix until just combined (don’t overmix). Form mixture into 1-inch meatballs.
  • Cook the meatballs: Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the meatballs and cook until browned on all sides and cooked through, about 8-10 minutes. Transfer to a plate.
  • Prepare the sauce: In a small bowl, whisk together soy sauce, rice vinegar, honey, chili garlic sauce, cornstarch, water, and sesame oil.
  • Stir-fry: In the same skillet, heat 1 tablespoon vegetable oil. Add red bell pepper and dried chili peppers and stir-fry for 1-2 minutes until softened.
  • Combine the sauce and the meatballs: Return the meatballs to the skillet. Pour the Kung Pao sauce over and toss to coat evenly. Cook for 1-2 minutes until sauce thickens.
  • Garnish and serve: Stir in the peanuts and most of the scallions. Serve immediately over cooked rice, garnished with the remaining scallions.

Tips:

  • Adjust spice level: Increase or decrease the amount of chili garlic sauce or dried chilies to suit your taste.
  • Make ahead: Prepare the meatballs and sauce ahead of time and store separately in the refrigerator. Cook and combine just before serving.
  • Use other ground meats: Ground turkey or pork would work well as substitutes for the chicken.

Enjoy your delicious and flavorful Kung Pao Chicken Meatballs!

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