Kung Pao Chicken Meatballs Recipe


For the Meatballs:

  • 1 lb ground chicken
  • 1/4 cup panko breadcrumbs
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon soy sauce
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons vegetable oil

For the Kung Pao Sauce:

  • 1/4 cup soy sauce (or tamari for gluten-free)
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey (or brown sugar)
  • 1 tablespoon chili garlic sauce (or Sriracha to taste)
  • 1 teaspoon cornstarch
  • 2 tablespoons water
  • 1/2 teaspoon sesame oil

For Stir-Frying and Serving:

  • 1 tablespoon vegetable oil
  • 1/2 cup diced red bell pepper
  • 1/2 cup dried red chili peppers (adjust for heat preference)
  • 1/4 cup roasted peanuts
  • 3-4 scallions, thinly sliced
  • Cooked rice, for serving


  • Make the meatballs: In a large bowl, combine ground chicken, panko, egg, garlic, ginger, soy sauce, sesame oil, salt, and pepper. Gently mix until just combined (don’t overmix). Form mixture into 1-inch meatballs.
  • Cook the meatballs: Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the meatballs and cook until browned on all sides and cooked through, about 8-10 minutes. Transfer to a plate.
  • Prepare the sauce: In a small bowl, whisk together soy sauce, rice vinegar, honey, chili garlic sauce, cornstarch, water, and sesame oil.
  • Stir-fry: In the same skillet, heat 1 tablespoon vegetable oil. Add red bell pepper and dried chili peppers and stir-fry for 1-2 minutes until softened.
  • Combine the sauce and the meatballs: Return the meatballs to the skillet. Pour the Kung Pao sauce over and toss to coat evenly. Cook for 1-2 minutes until sauce thickens.
  • Garnish and serve: Stir in the peanuts and most of the scallions. Serve immediately over cooked rice, garnished with the remaining scallions.


  • Adjust spice level: Increase or decrease the amount of chili garlic sauce or dried chilies to suit your taste.
  • Make ahead: Prepare the meatballs and sauce ahead of time and store separately in the refrigerator. Cook and combine just before serving.
  • Use other ground meats: Ground turkey or pork would work well as substitutes for the chicken.

Enjoy your delicious and flavorful Kung Pao Chicken Meatballs!


No comments yet. Why don’t you start the discussion?

Leave a Reply

Your email address will not be published. Required fields are marked *