Kung Pao Chicken Meatballs

My Kung Pao Chicken Meatballs are loaded with protein, veggies, peanuts, and a sweet, savory, and, and sour sauce served over U.S.- grown jasmine rice! Skip the takeout tonight and whip this up instead!

Course Main Course

Cuisine American Chinese

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 477kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

For the meatballs

1/3 cup Panko breadcrumbs
1/3 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

For the sauce

1/2 cup chicken broth or water
3 Tbsp. dark soy sauce*
3 Tbsp. granulated sugar
2 Tbsp. Chinese black vinegar*
1 1/2 Tbsp. light soy sauce*
1 Tbsp. Shaoxing wine*
1 tsp. toasted sesame oil
1 Tbsp. cornstarch

For the stir fry

2 Tbsp. canola oil
1 red bell pepper, diced into 3/4 inch dice
1 green bell pepper, diced into 3/4 inch dice
2 stalks celery, diced (optional)
2 tsp. ginger, minced
2 tsp. garlic, minced
8-10 arbol chiles/dried red chiles, cut into 3/4 inch pieces with most seeds discarded
5 green onions, cut into 1 inch pieces
1/2 cup peanuts
sesame seeds for garnish (optional)
1 cup Cooked U.S.- grown jasmine rice

Get Recipe Ingredients

Instructions

Meatballs:

Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Make the panade: 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, add a splash more cream to get it all saturated. 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.

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 seconds - 1 minute.
Add the sauce and the cooked meatballs. Cook until the sauce coats the chicken and veggies and thickens ~3-5 minutes.
Serve over U.S.-grown jasmine rice and enjoy with sesame seeds or more green onions on top.

Video

Notes

Storage: Store in the fridge in an air-tight container and enjoy within 3-4 days.
Dark soy sauce: It can be substituted with all purpose soy sauce - like Kikkoman.
Light soy sauce: It can be substituted with all purpose soy sauce - like Kikkoman.
Chinese Black Vinegar: Substitute with 1 1/2 tbsp of rice wine vinegar or a mild balsamic vinegar.
Shaoxing Cooking Wine: this is the ingredient that really makes kung pao taste like kung pao, so I'd recommend trying to use it. If not possible, substitute with a dry sherry wine or mirin.

Nutrition