Kung Pao Chicken Meatballs
Rating
These spicy meatballs are our love language.
Ingredients
- FOR MEATBALLS:
- 1 lb. ground chicken
- 2 cloves garlic, minced
- 2 tsp. fresh ginger, minced
- 2 green onions, thinly sliced
- ¾ c. panko bread crumbs
- 1 large egg, beaten
- 1 tbsp. low-sodium soy sauce
- Kosher salt
- Freshly ground Szechuan peppercorns
- 2 tbsp. vegetable oil
- FOR SAUCE:
- ½ c. low-sodium chicken broth
- ¼ c. low-sodium soy sauce
- 2 tbsp. chinese cooking wine or dry sherry
- 2 tbsp. rice vinegar
- 1 tbsp. hoisin sauce
- 1 tbsp. granulated sugar
- 1 tbsp. cornstarch
- 2 bell peppers, chopped
- 10 dried red chilis
- 4 green onions, cut into 1" pieces
- 2 tsp. freshly minced ginger
- 2 cloves garlic, minced
- 1½ tsp. freshly ground Szechuan peppercorns
- Roasted unsalted peanuts, for garnish
- Cooked white rice, for serving
Instructions
- In a medium bowl, combine ground chicken, garlic, ginger, green onions, and panko. Add egg and soy sauce and season with salt and few good cranks of pepper. Mix until well combined. Form into 16 equal sized meatballs. If mixture is too wet you can wet your hands lightly with water to help roll into balls.
- In a large skillet over medium heat, heat oil. Add meatballs and cook until golden on all sides and internal temperature reaches 165°, 18 to 20 minutes. Remove from skillet and place on a plate to keep warm.
- Meanwhile, in a small bowl, combine broth, soy sauce, cooking wine, vinegar, hoisin, and sugar. Add cornstarch and whisk until dissolved.
- Wipe out any bits from skillet that are too dark. Return skillet over medium heat and add more oil as needed. Add bell peppers and cook until soft, 5 minutes. Add dried chilis, green onions, ginger, garlic, and pepper. Cook until fragrant, 2 minutes more. Add sauce mixture and return meatballs to skillet. Toss to coat meatballs. Reduce heat to a simmer and simmer until sauce is thickened and meatballs are warmed through, 5 minutes.
- Top with peanuts and serve over rice.
