Celebrate #TurkeyLoversMonth at the U.S. Turkey Festival hosted at the Farmer’s Basket, Pluck at Hotel Pullman, New Delhi, Aerocity between June 20 and July 6.
Crispy Fried Turkey with Sichuan Peppers and Dry Chillies
Ingredients
- 800 g (1.76 lb) boneless turkey fillets, cut into bite-sized pieces
- 1 tbsp Sichuan peppercorns
- 3 tbsp light soy sauce
- 3 tbsp Chinese Shaoxing wine
- 1 tsp white sugar
- 1 cup plain flour
- 1 cup vegetable oil
- 6 garlic cloves, roughly chopped
- 5 cm/2 inch-piece ginger, peeled and sliced into fine strips
- 10 dried long red chillies cut into thirds, seeds discarded
- 5 spring onions (scallions) cut into 3 cm (1 inch) batons
- 3 tbsp light soy sauce
- 1 tbsp sesame oil
Method
- Combine 3 tablespoons of light soy sauce, sesame oil, and 1 tablespoon of Chinese Shaoxing wine in a large bowl with the turkey, and set the marinade aside until it’s ready to cook.
- Add the Sichuan peppercorns to a dry frying pan or wok over medium-high heat.
- Toast the peppercorns by shaking the pan regularly until they are aromatic and smokey.
- Transfer them to a mortar and pestle and grind to attain a fine powder.
- For the stir-fry sauce, mix 3 tablespoons of soy sauce with 2 tablespoons Chinese Shaoxing wine and sugar.
- Now, coat the marinated turkey pieces in flour by tossing them in a large tray or bowl.
- Shake off excess flour before frying the chicken pieces.
- Fill one third of a saucepan or wok with the vegetable oil and heat it.
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