Kung Pao Turkey Drumsticks
- TOTAL TIME: 45 MIN
- SERVINGS: 4
Turkey legs have become a staple of music festivals. These have a sticky ginger glaze.
- 1/3 cup honey
- 1/4 cup minced fresh ginger
- 1 quart plus 2 tablespoons canola oil
- 1 medium shallot, minced
- 3 garlic cloves, minced
- 2 tablespoons mirin
- 3 tablespoons unseasoned rice vinegar
- 3 tablespoons low-sodium soy sauce
- 3 tablespoons dark soy sauce (or kecap manis)
- 2 tablespoons hoisin sauce
- 1 tablespoon sambal oelek or other Asian hot sauce
- 4 small turkey drumsticks (about 12 ounces each)
- 1/4 cup salted roasted peanuts, chopped
- 2 scallions, minced
- In a small saucepan, bring the honey and 1 tablespoon of the ginger to a simmer. Let cool, then strain the honey into a bowl.
- In a medium saucepan, heat the 2 tablespoons of canola oil. Add the shallot and cook over low heat, stirring, until softened, about 4 minutes. Add the garlic and the remaining 3 tablespoons of ginger and cook over low heat until softened, about 2 minutes. Stir in the mirin and vinegar and simmer until slightly reduced, 2 minutes. Add both soy sauces and the hoisin and simmer just until slightly thickened, about 1 minute. Stir in the sambal oelek.
- In a large, deep skillet, heat the 1 quart of canola oil to 350° on a deep-fry thermometer. Add the drumsticks and fry over moderate heat, turning occasionally, until crisp and golden and an instant-read thermometer inserted near the bone registers 160°, 20 to 25 minutes; be sure to maintain the oil temperature at 350°. Drain the drumsticks and blot with paper towels.
- Transfer the drumsticks to a large bowl and toss to coat with the sauce. In a pie plate, combine the peanuts and scallions. Roll the turkey legs in the peanut-scallion mixture, drizzle with the ginger honey and serve.
Spicy Alsatian Gewürztraminer.