Kung Pao Chicken Meatballs

 Here’s a recipe for Kung Pao Chicken Meatballs, a flavorful twist on the classic Kung Pao chicken, served in a bite-sized meatball form. These are perfect for an appetizer, dinner, or meal prep!

---

Ingredients

For the Meatballs

1 lb (450g) ground chicken

1/4 cup panko breadcrumbs

1/4 cup green onion, finely chopped

1 egg

2 cloves garlic, minced

1 tbsp soy sauce (or tamari for gluten-free)

1 tsp sesame oil

1 tsp ground ginger

1/2 tsp garlic powder

Salt and pepper, to taste

For the Kung Pao Sauce

1/4 cup soy sauce (or tamari for gluten-free)

2 tbsp rice vinegar

2 tbsp hoisin sauce

1 tbsp honey or maple syrup

1 tbsp sesame oil

1 tbsp cornstarch (to thicken the sauce)

1/2 tsp crushed red pepper flakes (adjust for heat)

2 cloves garlic, minced

1/2 cup dry roasted peanuts

1/4 cup green onion, sliced (for garnish)

---

Instructions

1. Prepare the Meatballs

Preheat your oven to 400°F (200°C).

In a large bowl, combine ground chicken, panko breadcrumbs, green onion, egg, minced garlic, soy sauce, sesame oil, ginger, garlic powder, salt, and pepper. Mix until everything is well incorporated.

Roll the mixture into meatballs, about 1–1.5 inches in diameter, and place them on a lined baking sheet.

Bake for 15–18 minutes, or until the meatballs are cooked through (internal temperature should reach 165°F/74°C).

2. Make the Kung Pao Sauce

While the meatballs are baking, whisk together soy sauce, rice vinegar, hoisin sauce, honey, sesame oil, and cornstarch in a small bowl.

In a medium skillet, heat a little sesame oil over medium heat. Add the minced garlic and red pepper flakes. Cook for 1–2 minutes, until fragrant.

Pour the sauce mixture into the skillet and bring it to a simmer. Cook for 2–3 minutes, until the sauce thickens slightly.

3. Combine the Meatballs and Sauce

Once the meatballs are done, transfer them to the skillet with the Kung Pao sauce.

Gently toss the meatballs in the sauce, ensuring they are well coated.

Stir in the peanuts and sliced green onions, and cook for an additional 1–2 minutes to heat everything through.

4. Serve

Serve the Kung Pao chicken meatballs over rice, noodles, or on their own as an appetizer. Garnish with additional green onions and peanuts, if desired.

---

Tips

For extra flavor, add a sprinkle of toasted sesame seeds on top before serving.

You can make the meatballs in advance and store them in the fridge for up to 3 days or freeze them for longer storage.

Adjust the amount of crushed red pepper flakes depending on how spicy you like the dish.

Enjoy your flavorful and crispy Kung Pao Chicken Meatballs, a fun and satisfying twist on the classic dish!