Ingredients:
For the Meatballs:
• 1 pound ground chicken
• 1/2 cup breadcrumbs
• 1 large egg
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons vegetable oil (for frying)
For the Sauce:
• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons hoisin sauce
• 2 tablespoons sugar
• 1 tablespoon cornstarch
• 1/2 cup water
• 2 tablespoons vegetable oil
• 1/2 cup roasted peanuts
• 8-10 dried red chilies
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1/2 cup green onions, chopped
Instructions:
1. Prepare the Meatballs:
• In a large bowl, combine the ground chicken, breadcrumbs, egg, minced garlic, minced ginger, soy sauce, sesame oil, salt, and black pepper. Mix until well combined.
• Shape the mixture into small meatballs, about 1 inch in diameter.
2. Cook the Meatballs:
• Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat.
• Add the meatballs to the skillet and cook until browned on all sides and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
3. Prepare the Sauce:
• In a small bowl, whisk together the soy sauce, rice vinegar, hoisin sauce, sugar, cornstarch, and water until smooth. Set aside.
4. Cook the Vegetables:
• In the same skillet, heat 2 tablespoons of vegetable oil over medium-high heat.
• Add the dried red chilies and cook until they start to darken, about 1 minute.
• Add the diced red and green bell peppers and cook until tender, about 3-4 minutes.
5. Combine Everything:
• Return the meatballs to the skillet.
• Pour the sauce over the meatballs and vegetables, stirring to coat everything evenly.
• Add the roasted peanuts and cook until the sauce has thickened, about 2-3 minutes.
6. Garnish and Serve:
• Stir in the chopped green onions.
• Serve the Kung Pao Chicken Meatballs over steamed rice or noodles.
Enjoy your Kung Pao Chicken Meatballs!