Spicy Asian Chicken Meatballs

20 mins Cook
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chicken meatballs

This is my most favorite recipe in Chinese cuisine these meatballs are so tender, Kung Pao a bit more healthy without sacrificing any flavor. Plus, being a meatball lover, I decided to blend the two.

Ramsha Baig

This recipe for Asian chicken meatballs adds the candy and highly spiced flavors of Kung Pao into tender Chinese meatballs. higher than the carryout meal, it is low sugar, decrease in fat, and scrumptious!

There are Asian foods that are more popular right here in the Western world than they’re in their United States of starting place.

Perhaps it’s the candy and spicy flavors that entice us to dishes like sticky brief ribs, Beijing red meat, and Kung Pao. The trouble is, the candy flavors come at a price; they commonly have unhealthy amounts of sugar and fats.

Spicy Asian Chicken Meatballs

Cuisine: Asian / Chinese

When you’re dining at the Silk road route in Asia, there are plenty of healthy and flavorful dishes to pick out from. add some spicy chile paste to a bok choy stir fry or order curried Thai beef ribs. while you get returned home, make these scrumptious chinese meatballs!

Ingredient Notes and Substitutions

Ground chicken- you may use any ground meat of your preference for the Asian chicken meatballs. Ground turkey, red meat and beef are exact substitutes. I chose chicken to symbolize the flavors of the genuine dish.
Dried chinese crimson peppers- There are numerous styles of dried chiles utilized in Asian delicacies and technically, any of them will work first-class in the chinese meatballs..Most kung pao chicken recipes name for Tien Tsin chile peppers, which are a tiny bit milder than Thai chilies.

Dried Tsin chiles are very small, with a vivid red colour and brilliant or sleek appearance. Don’t associate the small size with the punch they’re pretty highly spiced!

If you have a properly stocked Asian grocery shop close by, you must don’t have any hassle finding them. I use dried Japones peppers, a Mexican chile that’s used frequently in eastern cuisine.
Chili paste- again, there are plenty of chile pastes to pick out from. Feel unfastened to use anything you have got reachable. i really like to use natural sambal oelek chili paste for the Asian chicken meatballs due to the fact the flavor doesn’t overpower the other ingredients.
Rice wine- not to be burdened with rice wine vinegar, which is likewise an ingredient in kung pao chicken meatballs. If you can’t discover chinese rice wine, alternative it for cooking sherry or sake. If you don’t want to apply alcohol at all, you can leave it out without it affecting the flavor of the dish.
Rice wine vinegar- good substitutes for rice wine vinegar are apple cider vinegar or red wine vinegar.


Do you eat the spicy peppers in Kung Pao?

You could eat them if you wanted to, but spicy dried chiles don’t taste good. Actually, they are meant to add flavor to the other ingredients during cooking. The reason they’re left in the final dish is for appearance more than anything else.

Can you freeze ground chicken meatballs?

Yes, spicy Asian chicken meatballs freeze beautifully, either baked or unbaked. Just be sure to let them cool completely before you place them into a freezer storage bag or other freezer-safe container. This helps prevent ice crystals from forming on them.

Spicy Asian Chicken Meatballs

Spicy Asian Chicken Meatballs

This recipe for Asian chicken meatballs adds the candy and highly spiced flavors of Kung Pao into tender Chinese meatballs. higher than the carryout meal, it is low sugar, decrease in fat, and scrumptious!
prep time
15 mins
cooking time
20 mins
total time
35 mins



  • 1 lb ground chicken

  • 2 tablespoon peanut butter

  • 1 tablespoon chili paste

  • 1 tablespoon soy sauce

  • 1 tablespoon Chinese Shaoxing rice wine

  • ½ cup Panko breadcrumbs

  • ¼ cup water

  • ¼ cup soy sauce

  • 1 teaspoon rice wine vinegar

  • 3 teaspoon sugar

  • 1 tablespoon cornstarch

  • 1 tablespoon oil

  • ½ cup peanuts shelled

  • 10 dried red chiles

  • 4 green onions cut into 1" pieces

  • 1 garlic clove minced


Preheat oven to 450°F.
In a bowl, blend together the ground meat, peanut butter, chili paste, soy sauce, rice wine and breadcrumbs. form into 20 meatballs and place on a parchment lined baking sheet with facets.
In a small bowl whisk collectively the water, soy sauce, vinegar, sugar and cornstarch. Set aside.
In a hot skillet or wok add the oil and stir fry the peanuts and dried chiles for a minute. add the green onions and garlic and toss to mix, cooking for a minute. add the sauce aggregate and quickly toss, cooking for 2 mins until thickened. If too thick, skinny with a bit chicken inventory (optional).
add the meatballs and toss to coat, heating thru. Serve right now.


Feel free to substitute ground turkey. I use a ground chili paste Sambal Oelek. If you can’t find Chinese rice wine, dry sherry or sake may be substituted. Red wine vinegar or apple cider vinegar may be substituted for the rice wine vinegar.
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