Kung Pao Chicken Meatballs

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