Kung Pao Chicken Meatballs are made with peanut butter, chili paste, get baked and served in an authentic pan sauce with green onions, chilis and peanuts.
In a bowl, mix 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 sides.
Bake for 15 minutes.
Kung Pao Sauce
In a small bowl whisk together 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 mixture and quickly toss, cooking for 2 minutes until thickened. If too thick, thin with a little chicken stock (optional).
Add the meatballs and toss to coat, heating through. Serve immediately.
Notes
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, rice vinegar may be substituted for the apple cider vinegar.