KUNG PAO CHICKEN Meatballs - New Years Eve Special

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Jan. 01, 2018

In this special version of Kung Pao that I created for New Years Eve or any celebration, Chicken is ground with other aromatics, made into meatballs and then immersed in a beautiful blend of garlic, ginger, Sichuan peppers, soya, black vinegar Shaoxing wine giving it its classic umami taste.


Chicken 2 Pound , cut into cubes
Spring onions 1/2 Cup (8 tbs)
Shallots 1/4 Cup (4 tbs)
Minced ginger 1 Tablespoon
Minced garlic 1 Tablespoon
Light soya sauce 1 Tablespoon
Shaoxing wine 1 Tablespoon
Cornstarch 2 Teaspoon
Salt To Taste
Pepper To Taste
For the sauce:
Dark soya 1 Tablespoon
Light soya 3 Tablespoon
Black vinegar 2 Teaspoon (Chingkiang vinegar)
Sugar 1 Teaspoon
Shaoxing wine 1 Tablespoon
Chicken stock 1/2 Cup (8 tbs)
Water 1/4 Cup (4 tbs)
Cornstarch mixture 2 Teaspoon (slurry)
Minced ginger 2 Tablespoon
Minced garlic 2 Tablespoon
Dry red chili 5 , slice (chinese red chillies)
Schezwan pepper 1 Teaspoon , Roasted, grounded
Crushed peanuts 1 Tablespoon , roast
Coriander 1/4 Cup (4 tbs) (for garnish)



1.In a food processor add the Spring Onion, Shallots, Ginger and Garlic and process.

2.Add the Chicken cubes, Soya sauce, Shaoxing wine, corn starch, salt and pepper and process.

3.Add add the sauce ingredients to a bowl.

4.Prepare the meatballs - watch video for technique.

5.In a saute pan heat some oil and saute the remaining minced Ginger & Garlic togeher with the dried chillies.

6.Add the sauce.

7.Toast 1 tsp of Sichaun peppers and grind to a powder and add to the sauce.

8.Add a tsp or so of the slurry to thicken the sauce.

9.Add the Chicken meatballs, toss in the sauce.

10.Garnish with roasted and crushed Peanuts and Coriander.


11.Serve and enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 7