Kung Pao Chicken Meatballs
I’m back again with yet another meatball recipe for you (for us, really)! I don’t think I’ll ever stop trying to come up with new ways to reinvent them. I love meatballs because they’re extremely versatile, economical (due to the ground protein), and are usually super quick to put together, which makes them perfect for weeknight meals. The last time I talked about meatballs it was for these Chicken Marsala Meatballs, and you all really seemed to love them as much as I do. And if you’re keeping track, you’ll know that I already have a few take-out meatball renditions on the blog, like these beef and broccoli meatballs and these orange chicken meatballs. I wanted to continue that theme with these Kung Pao Chicken Meatballs, which happens to be one of my favorite take-out dishes. I think it’s the peanuts in the sauce. Serve them with cooked white or brown rice and you’ll win dinner at your house, I promise.
Skip the take-out and make these Kung Pao Chicken Meatballs for yourself instead. It’ll be on the table faster than ordering in and waiting for delivery, and the best part is that it won’t make you feel as guilty afterward. So it’s a win win really. Give it a try and let me know what you think below.
Kung Pao Chicken Meatballs
Equipment
- Mixing bowl
- Skillet
Ingredients
Meatballs:
- 1 pound ground chicken
- 1 large egg
- ½ cup breadcrumbs
- 2 garlic cloves grated
- 1 tablespoon grated fresh ginger
- 1 tablespoon soy sauce
- 1 tablespoon Sriracha
- 1 teaspoon sesame oil
- ½ teaspoon Kosher salt
- ¼ teaspoon black pepper
- 2 medium scallions thinly sliced
- 1 tablespoon neutral cooking oil such as canola or vegetable
Sauce:
- 1 tablespoon neutral cooking oil such as canola or vegetable
- 2 medium scallions thinly sliced plus more for garnish
- 1 tablespoon grated fresh ginger
- 1/2 teaspoon Szechuan peppercorns or more to taste
- 10 dried small red chiles Tien Tsin or chile de árbol
- 2 garlic cloves peeled and thinly sliced
- 2 tablespoons rice vinegar
- 4 teaspoons soy sauce or more to taste
- 4 teaspoons granulated sugar
- 2 teaspoons dark soy sauce
- 2 teaspoons Shaoxing wine or dry sherry
- 2 teaspoons potato starch or corn starch
- 2 tablespoons crushed roasted peanuts
- Cooked white rice for serving
Instructions
- In a large bowl, mix together the ground chicken, egg, breadcrumbs, garlic, ginger, soy sauce, Sriracha, sesame oil, salt, pepper, and scallions just until evenly combined. Form and roll into twelve meatballs, placing them on a baking sheet or plate.
- Set a large skillet over moderate heat with 1 tablespoon oil. Once hot, place the meatballs into the hot skillet in a single layer. Cook until browned on all sides and cooked through in the center, about 12 to 15 minutes. Transfer the meatballs onto a plate and set aside.
- Return skillet to heat over high and add 1 tablespoon oil. Add the scallion, ginger, peppercorns, chiles and garlic. Cook, stirring often, until fragrant, about 30 seconds to 1 minute. Stir in vinegar, soy sauce, sugar, dark soy sauce, wine, and potato starch. Cook, stirring constantly until fragrant and just starting to thicken, about 1 minute. Return the meatballs to the skillet and add in the peanuts. Toss to combine and cook over low until the meatballs have warmed through. Remove from heat and serve immediately with cooked white rice and a garnish of sliced scallion. Enjoy!
