I love this recipe because it’s simple yet packed with flavor. The meatballs stay moist thanks to the aromatics and panko, and the glossy kung pao sauce brings heat, sweetness, and savory depth. I also appreciate how customizable the spice level is—sometimes I turn up the heat, and other times I keep it mellow.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For meatballs: 1 lb. ground chicken 2 cloves garlic, minced 2 tsp. fresh ginger, minced 2 green onions, thinly sliced 3/4 cup panko bread crumbs 1 large egg, beaten 1 Tbsp. low-sodium soy sauce Kosher salt Freshly ground Szechuan peppercorns 2 Tbsp. vegetable oil
For sauce: 1/2 cup low-sodium chicken broth 1/4 cup low-sodium soy sauce 2 Tbsp. low-sodium chicken broth 2 Tbsp. rice vinegar 1 Tbsp. hoisin sauce 1 Tbsp. granulated sugar 1 Tbsp. cornstarch 2 bell peppers, chopped 10 dried red chilis 4 green onions, cut into 1″ pieces 2 tsp. freshly minced ginger 2 cloves garlic, minced 1 1/2 tsp. freshly ground Szechuan peppercorns Roasted unsalted peanuts, for garnish Cooked white rice, for serving
Directions
In a medium bowl, I combine the ground chicken, garlic, ginger, green onions, and panko. I add the egg and soy sauce, season with salt and pepper, and mix until fully combined. I form the mixture into 16 meatballs, wetting my hands if needed.
In a large skillet over medium heat, I warm the oil and cook the meatballs until golden on all sides and fully cooked to 165°F, about 18 to 20 minutes. I remove them and keep them warm.
In a small bowl, I whisk together the broth, soy sauce, additional broth, vinegar, hoisin, and sugar, then whisk in the cornstarch until smooth.
I wipe the skillet clean and add more oil if needed. I cook the bell peppers for about 5 minutes until softened, then add the dried chilis, green onions, ginger, garlic, and peppercorns, cooking until fragrant. I pour in the sauce mixture and return the meatballs to the pan. I simmer for about 5 minutes until the sauce thickens and the meatballs are heated through.
I top everything with peanuts and serve over rice.
Servings and Timing
This recipe yields 4 servings. I plan for about 20 minutes of prep time and a total of around 1 hour to complete the dish.
Variations
I like swapping the chicken for ground turkey or lean beef when I want something different. Sometimes I add vegetables like broccoli or zucchini. When serving as an appetizer, I keep the sauce slightly thicker so it clings to the meatballs. For a sweeter dish, I add a touch more sugar or a spoonful of sweet chili sauce.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the meatballs in a skillet with a splash of broth to loosen the sauce, or use the microwave in short intervals.
FAQs
Can I make the meatballs ahead?
Yes, I form them a day in advance and keep them chilled until cooking.
Can I bake the meatballs?
Yes, I bake them at 400°F for 18 to 20 minutes, then simmer them in the sauce.
How spicy are these?
They can be very spicy, but I adjust the dried chilis and peppercorns to control the heat.
Can I make this mild?
Yes, I reduce the chilis and peppercorns and add extra bell peppers.
Can I freeze the meatballs?
Yes, I freeze the cooked meatballs without sauce, then thaw and simmer in fresh sauce.
Can I use different vegetables?
Absolutely—I enjoy snap peas, carrots, or mushrooms in this dish.
How do I keep the meatballs from drying out?
I avoid overmixing and remove them from heat as soon as they reach 165°F.
Can I serve this with noodles?
Yes, rice noodles or lo mein-style noodles are great options.
Why did my sauce get too thick?
It may have simmered too long; I thin it with a splash of broth.
What garnish works best?
I love roasted peanuts and extra sliced green onions for crunch and freshness.
Conclusion
I love how these Kung Pao Chicken Meatballs deliver bold heat, savory richness, and tender texture all in one skillet. Whether I’m cooking them for dinner or serving them as a party bite, they always bring excitement to the table and never fail to satisfy.
Juicy chicken meatballs simmered in a bold, spicy, sweet, and tangy kung pao sauce with peppers, chilis, and peanuts. Perfect served over rice or as an appetizer.
Ingredients
For the Meatballs:
1 lb ground chicken
2 cloves garlic, minced
2 tsp fresh ginger, minced
2 green onions, thinly sliced
3/4 cup panko bread crumbs
1 large egg, beaten
1 Tbsp low-sodium soy sauce
Kosher salt, to taste
Freshly ground Szechuan peppercorns, to taste
2 Tbsp vegetable oil
For the Sauce:
1/2 cup low-sodium chicken broth
1/4 cup low-sodium soy sauce
2 Tbsp low-sodium chicken broth (additional)
2 Tbsp rice vinegar
1 Tbsp hoisin sauce
1 Tbsp granulated sugar
1 Tbsp cornstarch
2 bell peppers, chopped
10 dried red chilis
4 green onions, cut into 1-inch pieces
2 tsp freshly minced ginger
2 cloves garlic, minced
1 1/2 tsp freshly ground Szechuan peppercorns
Roasted unsalted peanuts, for garnish
Cooked white rice, for serving
Instructions
In a bowl, combine ground chicken, garlic, ginger, green onions, panko, egg, and soy sauce. Season with salt and Szechuan peppercorns. Mix until combined and form into 16 meatballs.
Heat vegetable oil in a large skillet over medium heat. Cook meatballs until golden and cooked through (165°F), about 18–20 minutes. Remove and keep warm.
In a small bowl, whisk together broth, soy sauce, additional broth, vinegar, hoisin, sugar, and cornstarch until smooth.
Wipe the skillet clean and add a bit more oil if needed. Sauté bell peppers for 5 minutes until softened. Add dried chilis, green onions, ginger, garlic, and Szechuan peppercorns; cook until fragrant.
Pour in the sauce mixture and return meatballs to the skillet. Simmer 5 minutes, until thickened and heated through.
Top with roasted peanuts and serve over cooked white rice.
Notes
Use ground turkey or beef in place of chicken for variation.
Add broccoli, snap peas, or mushrooms to bulk up the dish.
For an appetizer, keep the sauce thicker so it clings to the meatballs.
Increase or reduce dried chilis to control spice level.
Add a splash of broth when reheating to loosen the sauce.
