Kung Pao Turkey Drumsticks (Slow Cooker or Not)
- Ready In:
- 4hrs 40mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
-
Final Sauce
- 78.78 ml honey
- 59.14 ml minced fresh ginger
-
Main Sauce
- 29.58 ml canola oil
- 1 medium shallot, minced
- 3 garlic cloves, minced
- 29.58 ml mirin
- 44.37 ml unseasoned rice vinegar
- 44.37 ml low sodium soy sauce, see Note step 6
- 44.37 ml dark soy sauce or 44.37 ml ketjap manis, see Note step 6
- 29.58 ml hoisin sauce
- 14.79 ml sambal oelek or 14.79 ml other Asian chili sauce
-
Turkey
- 1360.77 g small turkey drumsticks (four 12 ounce pieces)
- canola oil, about 1 quart if deep-frying (optional)
-
Garnish
- 59.14 ml dry roasted salted peanut, chopped
- 2 scallions, minced
directions
- Note: I made only two drumsticks but the entire Main Sauce and did not bother with the final sauce. I felt that we had enough sauce, but it might not be quite enough for 4 servings, as the original recipe indicates.
- Final Sauce (do this first if you are deep-frying, otherwise you can make this while the turkey is crocking). 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.
- Main Sauce: 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. (Note: I used about 1 1/2 tbl soy sauce total for the full recipe of this sauce and it was plenty for me).
- Stir in the sambal oelek.
- If using crockpot, heat some oil in a skillet and brown the turkey well on all sides - about 20 minutes.
- Place the drumsticks in a crockpot - I used a 3 1/2 qt crockpot for two drumsticks, with the meaty end at the bottom and the ends towards the top. Pour over the Main Sauce, cover, and cook on Low for about 4 hours - exact time will depend on your crockpot.
- Remove from crockpot and pour the sauces over the drumsticks.
- If deep frying: 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 Main Sauce.
- For either cooking method, to finish: In a pie plate, combine the peanuts and scallions. Roll the turkey legs in the peanut-scallion mixture, drizzle with the Final Sauce and serve.
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RECIPE SUBMITTED BY
duonyte
United States
My screen name is a diminutive in Lithuanian for bread, so you won't be suprised to learn that I love to bake bread. In recent years I have been baking a lot of sourdough breads and have several starters sitting in my refrigerator. But I like to cook a lot of other things, as well, especially from various cultures. The cat wishes I would concentrate on meat and fish... I joined a few years ago but started posting recipes and participating in forums just recently - I wish I had done so earlier. Recipezaar is a great community! Right now I am a co-host for the Breads and Baking and the Eastern Europe forums - I hope to see you there!