Kung Pao Turkey Drumsticks

By ngteller

Turkey legs have become a staple of music festivals. These have a sticky ginger glaze.

Pairing Suggestion Spicy Alsatian Gewürztraminer.

Ingredients

• 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

Details

Servings 4
Preparation time 25mins
Cooking time 50mins

Preparation

Step 1

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.