Kung Pao Chicken Meatballs

Kung Pao Chicken Meatballs

These Kung Pao Chicken Meatballs have big flavors and are a quick, easy recipe to bring together when you’re craving the sweet, spicy, and savory flavors of Kung pao!

This recipe stars U.S.-grown jasmine rice and comes to us from our friend @krolls_korner in partnership with RD Blogger and USA Rice.

  • Cook Time
    43 min

Ingredients

Meatballs

  • ½ cup panko breadcrumbs
  • ⅓ cup half & half, milk, or heavy cream
  • 1 lb. Ground chicken
  • 1 large egg, lightly whisked
  • 1 Tbsp olive oil
  • 2 tsp chili garlic sauce
  • Salt and pepper

Sauce

  • ½ cup water or chicken broth
  • 3 Tbsp dark soy sauce
  • 2 Tbsp Chinese black vinegar
    (May substitute with 1.5 tbsp of rice wine vinegar or 1 tbsp white vinegar)
  • 3 Tbsp Sugar
  • 1½ Tbsp light soy sauce
  • 1 Tbsp Shaoxing Wine
  • 1 tsp Toasted Sesame Oil
  • 1 Tbsp cornstarch

Stir Fry

  • 2 Tbsp canola oil
  • 1 red bell pepper, diced into ¾ inches
  • 1 green bell pepper, diced into ¾ inches
  • 2 stalks celery, diced (optional)
  • 2 tsp Ginger, minced
  • 2 tsp Garlic, minced
  • 8-10 arbol chiles/dried red chiles
  • 5 green onions, cut into 1 inch pieces
  • ½ cup Peanuts
  • Sesame seeds
  • Cooked jasmine rice

Directions

For Meatballs

For the Meatballs

  • Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  • Make the panada: combine the panko breadcrumbs and the half and half in a small bowl and soak for 5-10 minutes. The panko should be moist throughout, you can mash it all together after it soaks to make sure.
  • Mix together the rest of the chicken meatball ingredients, along with the panko mixture, in a large bowl. Careful not to over mix.
  • Scoop and roll into ~2 Tbsp. sized balls and place on prepared baking sheet. You’ll get about 15-18 meatballs.
  • Bake for 15 minutes or until internal temperature of 165°F.
  • Meanwhile, whisk together all ingredients for the sauce until homogenous and set aside

For the Stir Fry

  • Heat oil in a wok.
  • Once hot, add in the bell peppers and celery (if using). Cook for 1-2 minutes.
  • Then add in the garlic, ginger, chiles, peanuts, and green onions. Stir for 30 secs-1 min.
  • Add the sauce and the cooked meatballs. Cook until the sauce coats the chicken and veggies and thickens ~3-5 minutes.
  • Serve over jasmine rice and enjoy with sesame seeds or more green onions on top.