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Kung Pao Chicken Meatballs

Chicken meatballs in a spicy peanut sauce. The deliciousness of Kung Pao chicken rolled into a meatball appetizer.
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Kung Pao Chicken Meatballs
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Servings: 4 to 6 appetizer servings
Total Time: 25 minutes to prep and cook. 2 hours in the fridge
Recipe by: Frankie


1 lb 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
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


1. In a large bowl mix together the meatball ingredients with your hands until well combined.

2. 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.

3. Cover the meatballs and refrigerate for 2 hours to allow flavors to meld.

4. Remove the meatballs from the fridge and preheat the oven to 425° F.

5. 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.

6. 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.

7. 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.

8. Add the meatballs to the sauce along with the green onions and peanuts and toss to coat.

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