About
There's no getting around it; Kung Pao Meatballs taste like the classic stir-fry but in sphere form! The chicken meatballs are savory, juicy, and infused with aromatic soy sauce and garlic. Then the meatballs are coated in a thick, glossy, and tangy sauce with a bounty of sweet bell peppers and spicy dried chilis that only add to the meatiness of the meatball flavor. Kung Pao Meatballs taste like a special occasion and look spectacular when piled over white rice and topped with crunchy peanuts. You'll be circling back to this meal time and time again!
Ingredients
- For the meatballs:
- 1 pound ground chicken
- 2 cloves garlic, minced
- 2 teaspoons fresh ginger, minced
- 2 green onions, thinly sliced
- 3/4 cup panko bread crumbs
- 1 large egg, beaten
- 1 tablespoon low-sodium soy sauce
- kosher salt, to taste
- Szechuan peppercorns, freshly ground, to taste
- 2 tablespoons vegetable oil
- For the sauce:
- 1/2 cup low-sodium chicken broth
- 1/4 cup low-sodium soy sauce
- 2 tablespoons Chinese cooking wine or dry sherry
- 2 tablespoons rice vinegar
- 1 tablespoon hoisin sauce
- 1 tablespoon granulated sugar
- 1 tablespoon cornstarch
- 2 bell peppers, chopped
- 10 dried red chilis
- 4 green onions, cut into 1-inch pieces
- 2 teaspoons ginger, freshly minced
- 2 cloves garlic, minced
- 1 1/2 teaspoons Szechuan peppercorns, freshly ground
- unsalted peanuts, roasted, to taste, for garnish
- white rice, cooked, to taste, for serving
Directions
Step 1 -In a medium bowl, combine the chicken, 2 cloves garlic, 2 teaspoons ginger, 2 green onions, and panko bread crumbs.
Step 2 -Add the egg and 1 tablespoon soy sauce.
Step 3 -Season with salt and the peppercorns, mixing until well combined.
Step 4 -Form into 16 equally-sized meatballs.
Step 5 -In a large skillet over medium heat, heat the oil.
Step 6 -Add the meatballs and cook until golden on all sides and the internal temperature reaches 165 degrees F, about 18-20 minutes.
Step 7 -Transfer the meatballs to a plate and keep warm.
Step 8 -In a small bowl, combine the broth, the remaining soy sauce, cooking wine, vinegar, hoisin sauce, and sugar. Add the cornstarch and whisk until dissolved.
Step 9 -Wipe the skillet so any spots that seem too dark are removed.
Step 10 -Return the skillet to medium heat.
Step 11 -Add the bell peppers and cook until soft, about 5 minutes.
Step 12 -Add the dried chilis, the remaining green onions, the remaining ginger, the remaining garlic, and 1 1/2 teaspoons of peppercorns into the bell pepper mixture.
Step 13 -Cook until fragrant, about 2 minutes.
Step 14 -Add the sauce mixture to the veggie mixture.
Step 15 -Add the meatballs, tossing to coat the meatballs in the sauce.
Step 16 -Reduce the heat to low and let the sauce simmer until the sauce thickens and the meatballs are warmed through, about 5 minutes.
Step 17 -Top with peanuts and serve over rice.
