Kung Pao Chicken Meatballs
Baked chicken meatballs tossed in a spicy Asian peanut sauce.
servings: 4
total time: 2 hours 30 minutes
recipe by: Frankie
Ingredients
- Meatballs:
- 1 pound ground chicken
- 1/2 cup panko bread crumbs
- 1/2 tsp salt
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 2 tsp soy sauce
- 1 large egg, lightly beaten
- Sauce:
- 2 TBSP rice vinegar
- 4 TBSP soy sauce
- 1 tsp sesame oil
- 1 tsp red pepper flakes
- 1 tsp minced ginger
- 1 clove garlic, minced
- 1 TBSP cornstarch
- 1 TBSP water
- 1 green onion, thinly sliced
- 1/4 cup roasted peanuts, chopped
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Directions
- In a large bowl mix together the meatball ingredients with your hands until well combined.
- Shape the mixture into balls by rolling them in your palms to form meatballs about 1-1/2 inches in diameter (should make roughly 18 to 20 meatballs), and place them on a baking sheet.
- Cover the meatballs and refrigerate for 2 hours to allow flavors to meld.
- Remove the meatballs from the fridge and preheat the oven to 425° F.
- Bake the meatballs for 15 to 20 minutes, or until an internal temperature of 160°F. Remove the meatballs from the oven and set aside.
- Make the sauce: Stir the vinegar, soy sauce, sesame oil, red pepper flakes, ginger, and garlic together and cook in a large pan over medium heat about 2 minutes or until it starts to boil. Reduce heat to medium-low.
- In a small bowl mix together the cornstarch and water until cornstarch is fully dissolved. Stir the cornstarch mixture into the sauce and cook until thickened, about 1 minute.
- Add the meatballs to the sauce along with the green onions and peanuts and toss to coat.
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