These kung pao chicken meatballs are one of those dinners I love making when I want something easy, flavorful, and honestly a little more fun than plain old meatballs.
What are Kung Pao Chicken Meatballs?
Kung pao chicken meatballs are a fun twist on classic kung pao chicken. Instead of the usual diced chicken, this version uses tender ground chicken meatballs that are baked until golden, then tossed in a glossy sauce made with soy sauce, hoisin, garlic, ginger, and dried chili peppers.
Why You’ll Love This Kung Pao Chicken Meatballs Recipe
- Big flavor: The sauce is savory, slightly sweet, a little spicy, and coats every meatball so well.
- Easy weeknight dinner: The meatballs bake in the oven while you mix and simmer the sauce.
- Better than takeout: You still get those classic kung pao-inspired flavors, but made fresh at home.
Equipment You’ll Need
- Mixing Bowl
- Baking Tray
- Whisk
- Small Skillet
- Spatula or Tongs
Ingredients
- Ground chicken: This makes the meatballs tender and flavorful.
- Garlic
- Ginger
- White onion: Adds moisture and a little sweetness to the meatballs.
- Panko breadcrumbs: Helps keep the meatballs soft and tender.
- Egg: Binds the meatball mixture together.
- Cilantro
- Five spice powder: Gives the meatballs a warm, aromatic flavor.
- Hoisin sauce: Adds sweetness and depth to the sauce.
- Brown sugar: Balances the savory and spicy flavors.
- Sesame oil
- Dried chili peppers: Gives the sauce that classic kung pao-style heat.
- Sriracha: Adds extra spice and a little tang.
- Water
- Corn starch
- Chopped peanuts
- Chopped cilantro
- Chopped green onions
- Diced red bell peppers
Customizations
- Make it less spicy: Use fewer dried chili peppers and reduce the sriracha.
- Swap the protein: Ground turkey works well if that is what you have on hand.
- Serve it differently: Spoon the meatballs over rice, noodles, or even lettuce wraps.
How to Make Kung Pao Chicken Meatballs
Make the kung pao chicken meatballs
In a large bowl, add the ground chicken, garlic, ginger, onion, panko breadcrumbs, egg, cilantro, salt, and five spice powder. Mix until everything is well combined.
Scoop about 2 tablespoons of the mixture and shape into meatballs. Place them evenly on a lined baking tray.
Bake at 400°F for 18-20 minutes, or until the meatballs are cooked through.
Make the kung pao sauce
While the meatballs bake, add the soy sauce, hoisin sauce, brown sugar, sesame oil, ginger, garlic, dried chili peppers, sriracha, water, cornstarch, and salt to a bowl. Whisk until smooth.
Pour the sauce into a large pan over low heat. Let it simmer for 1-2 minutes until slightly thickened.
Toss and serve
Add the baked meatballs to the pan and gently toss until evenly coated in the sauce.
Serve the kung pao chicken meatballs over rice and finish with chopped peanuts, cilantro, green onions, and diced red bell peppers.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the microwave or in a pan over low heat until warmed through.
Tips to Make the Perfect Kung Pao Chicken Meatballs
- Do not overmix: Mix just until combined so the meatballs stay tender.
- Line the tray: Parchment paper makes cleanup easier and helps prevent sticking.
- Simmer gently: Keep the sauce over low heat so it thickens without reducing too much. You want saucy, not too thick!
- Add garnishes last: The peanuts, green onions, and bell peppers add fresh texture right before serving.
Frequently Asked Questions (FAQs)
Are kung pao chicken meatballs spicy?
They have a little heat from the dried chili peppers and sriracha, but you can easily make them milder by reducing both.
Can I make kung pao chicken meatballs ahead of time?
Yes, you can bake the meatballs ahead of time and store them in the fridge. When ready to eat, warm them in the sauce and serve.
What should I serve with kung pao chicken meatballs?
They are great with steamed rice, fried rice, noodles, or even a simple side of stir-fried vegetables.
Can I freeze these chicken meatballs?
Yes, the baked meatballs freeze well. Let them cool completely, then store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat in the sauce.
Can I use ground turkey instead of ground chicken?
Yes, ground turkey works really well here and gives you a very similar result.
Related Recipes You’ll Love
- Thai Meatballs with Red Curry Sauce
- Chicken Bulgogi (Korean BBQ Chicken)
- Coconut Curry Chicken
- Coconut Lime Chicken
- Creamy Caramelized Onion Chicken
Kung Pao Chicken Meatballs
Equipment
Ingredients
Meatballs
- 1 pound ground chicken
- 3 cloves garlic minced
- 1 tablespoon ginger grated or minced
- ¼ cup white onion finely diced
- ¾ cup panko breadcrumbs
- 1 egg
- 2 tablespoon cilantro chopped
- ½ teaspoon salt
- ½ teaspoon Chinese five-spice powder
Kung Pao Sauce
- ¼ cup soy sauce
- 2 tablespoon hoisin sauce
- 1.5 tablespoon brown sugar
- 1 teaspoon sesame oil
- 1 tablespoon ginger grated
- 3 cloves garlic minced
- 4 dried red chilis
- 2 teaspoon sriracha
- ½ cup water
- 2 teaspoon corn starch
- ¼ teaspoon salt
Garnishes
- Chopped peanuts
- Chopped green onions
- Chopped cilantro
- Diced red bell peppers
Instructions
- Combine the ground chicken, garlic, ginger, onion, panko, egg, cilantro, salt, and Chinese five spice powder in a bowl and mix until well combined. Scoop about 2 tablespoon of the mixture and form into meatballs, then place them evenly on a baking tray. Bake at 400°F for 18-20 minutes until fully cooked through.1 pound ground chicken, 3 cloves garlic, 1 tablespoon ginger, ¼ cup white onion, ¾ cup panko breadcrumbs, 1 egg, 2 tablespoon cilantro, ½ teaspoon salt, ½ teaspoon Chinese five-spice powder
- While the meatballs bake, whisk together the soy sauce, hoisin sauce, brown sugar, sesame oil, ginger, garlic, dried chili peppers, sriracha, water, cornstarch, and salt until smooth.¼ cup soy sauce, 2 tablespoon hoisin sauce, 1.5 tablespoon brown sugar, 1 teaspoon sesame oil, 1 tablespoon ginger, 3 cloves garlic, 4 dried red chilis, 2 teaspoon sriracha, ½ cup water, 2 teaspoon corn starch, ¼ teaspoon salt
- Heat a large pan over low heat and pour in the sauce. Let it simmer for 1-2 minutes until slightly thickened, then add the baked meatballs and toss to coat evenly in the sauce.
- Serve over rice and finish with chopped peanuts, green onions, and diced red bell pepper.Chopped peanuts, Chopped green onions, Diced red bell peppers, Chopped cilantro
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