Kung Pao Chicken Meatballs Food

KUNG PAO BAKED CHICKEN MEATBALLS

Steps:

• First, preheat oven to 400ºF and spray a baking sheet with coconut oil cooking spray. Set aside.
• Next, prep chicken meatballs mixture by placing all ingredients into a large bowl and mixing until combined.
• Using a tablespoon cookie scoop (note: these are bite-sized, not giant!), scoop out a heaping scoop of mixture and mold into a ball with your hands. It works best if your hands are slightly wet with water. Place on baking sheet and repeat.
• Bake meatballs at 400ºF for 25-28 minutes or until the top begins to turn golden brown.
• While the meatballs are cooking, prep the kung pao sauce, by mixing all ingredients together in a small bowl.
• Once the meatballs have slightly cooled, toss in sauce. Serve hot!

KUNG PAO CHICKEN MEATBALLS

Steps:

• Preheat oven to 400 degrees then line a baking sheet with foil and spray with nonstick spray. Add all meatball ingredients except half the green onions (save those for garnish) and toppings into a large bowl then mix with hands until just combined (mixture will be very sticky.) Roll into 16 balls then place onto prepared baking sheet and bake for 16-18 minutes, or until meatballs are cooked through.
• Meanwhile, combine all Kung Pao Sauce ingredients except gluten-free flour + water in a medium-sized saucepan over medium-high heat then bring to a boil. Turn heat down to medium then drizzle in flour/water mixture and whisk to combine. Continue simmering, whisking occasionally, until sauce has slightly thickened, 3-4 minutes. Add cooked meatballs then stir to coat and turn off the heat - sauce will continue to thicken as it cools.
• Transfer meatballs to a platter then top with reserved chopped green onions, chopped peanuts, and sesame seeds.

KUNG PAO CHICKEN MEATBALLS RECIPE

Steps:

• In a bowl mix together all of the ingredients for the meatballs. Roll into 1 inch balls and place on a baking sheet. Bake for 10-15 minutes until browned and cooked through. Meanwhile in a small sauce pan whisk together all of the ingredients for the sauce. Bring to a boil and then simmer for 4-5 minutes until thickened. Once meatballs are cooked, toss in the sauce. Garnish with sesame seeds to serve.

KUNG PAO CHICKEN

Steps:

• To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.
• To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.
• Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.

KUNG PAO CHICKEN

Steps:

• Combine chicken and cornstarch in small bowl.
• Toss to coat.
• Heat oil in large non-stick skillet or wok on medium heat.
• Add chicken.
• Stir fry 5- 7 minutes or until no longer pink in center.
• Remove from heat.
• Add onions, garlic, red pepper and ginger to skillet.
• Stir fry 15 seconds.
• Remove from heat.
• Combine vinegar, soy sauce and sugar in small bowl.
• Stir well.
• Add to skillet.
• Return chicken to skillet.
• Stir until chicken is well coated.
• Stir in nuts.
• Heat thoroughly, stirring occasionally.
• Serve over hot rice.

KUNG PAO CHICKEN MEATBALLS

Steps:

• Combine panko breadcrumbs, milk, onion, salt, five spice powder, and black pepper in a large mixing bowl until even. Add chicken,. Use your hands to gently combine all of the ingredients. Form into meatballs that are about 1.5-inches in diameter (these should be fairly small; if the mixture sticks to your hands, wet your hands with a small amount of oil or water).
• Whisk together all of the sauce ingredients until smooth. (You may need to whisk a few extra times to get rid of any dried cornstarch lumps.) Set aside.
• Set a paper towel-lined plate near the stove.
• Heat a large saute pan or skillet over medium heat. Add cooking oil. When cooking oil is hot, add peanuts and saute just until fragrant and toasted, 1 to 2 minutes (keep a close eye on them - they can burn quickly if they get too hot).
• Use a slotted spoon to transfer the peanuts to the paper towel-lined plate. Leave the oil in the pan.
• Add meatballs to remaining oil in the pan, Let meatballs cook on one side until golden brown, then gently turn meatballs until evenly golden brown on all sides, 6 to 8 minutes total. (Note: If the pan starts to look dry or the meatballs start to stick at any point during cooking, add some extra oil.
• Add diced red bell peppers to meatballs. Pour sauce over top. Simmer sauce until it thickens slightly, turning meatballs to coat in sauce.
• Remove pan from heat and top meatballs with peanuts and green onions.
• Serve meatballs over rice.

KUNG PAO CHICKEN

Steps:

• Marinade: In a non-reactive bowl, prepare the marinade. Combine the rice wine, peanut oil, soy sauce, salt and cornstarch. Stir in the chicken pieces and refrigerate for 20 to 30 minutes.
• Sauce: In a small bowl, combine the ingredients for the sauce. Set aside.
• Over high heat, in a wok, bring the peanut oil to almost smoking temperature. Stir-fry the chilies, ginger, garlic and white part of the green onions for 30 to 40 seconds, or until the chilies turn dark. Add the chicken and stir-fry for 1 to 2 minutes, until golden in color.
• Add the sauce and bring to a boil. Add the peanuts. Thicken with the slurry and continue to cook until glossy. Transfer to a serving plate and garnish with julienne green onions.