Kung Pao Asian Meatballs
Asian meatballs are made with ground chicken and chili paste, and are packed with flavor. Yummy Kung Pao sauce is added after they’re baked!
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 lb ground chicken (See Note 1)
- 2 tbsp peanut butter
- 1 tbsp chili paste (See Note 2)
- 1 tbsp soy sauce
- 1 tbsp Chinese Shaoxing rice wine (See Note 3)
- 1/2 cup Panko breadcrumbs
- 1/4 cup water
- 1/4 cup soy sauce
- 1 tsp rice wine vinegar (See Note 4)
- 3 tsp sugar
- 1 tbsp cornstarch
- 1 tbsp oil
- 1/2 cup peanuts (shelled)
- 10 dried red chiles
- 4 green onions ( cut into 1" pieces)
- 1 garlic clove (minced)
Instructions
- 1
Preheat oven to 450°F.
- 2
In a bowl, mix together the ground meat, peanut butter, chili paste, soy sauce, rice wine and breadcrumbs. Form into 20 meatballs and place on a parchment lined baking sheet with sides.
- 3
Bake for 15 minutes.
- 4
In a small bowl whisk together the water, soy sauce, vinegar, sugar and cornstarch. Set aside.
- 5
In a hot skillet or wok add the oil and stir fry the peanuts and dried chiles for a minute. Add the green onions and garlic and toss to mix, cooking for a minute. Add the sauce mixture and quickly toss, cooking for 2 minutes until thickened. If too thick, thin with a little chicken stock (optional).
- 6
Add the meatballs and toss to coat, heating through. Serve immediately.