Szechuan Fried Turkey

Szechuan peppercorns were not an ingredient I grew up eating- I didn't really have much experience with them until Rachel started making mapo tofu regularly. They bring a unique, mouth-numbing character to dishes that they’re used in, almost more of a mouthfeel than a flavor. They don’t pack much of a punch in terms of heat, but paired with some hot chilis, they elevate the spice flavor with just a little tingle and some floral notes. I’ve always enjoyed spicy foods, but this type of heat is more subtle, and hits a little differently. 

Over the past few years we've been using more and more szechuan pepper in our food, and szechuan turkey is one of the dishes we keep revisiting. The cheap takeout version of this dish is generally dumbed down and unusually sweet. This version has complex savory elements, plenty of heat from both the szechuan peppercorns and the whole ancho chilis, with just a touch of sweetness to round it out.

I’ve mentioned before that fried turkey is somewhat a tradition for us with our first bird during turkey season. This dish encapsulates all our favorite parts of fried turkey and couples it with some grown up spice.

If you’re averse to heat, don’t make this recipe.

Szechuan Fried Turkey

Ingredients:

1-1.5 lbs of turkey breast

Marinade:

2 tbsp soy sauce

1 tbsp shaoxing cooking wine

¼ tsp white pepper

Combine soy, shaoxing wine, and white pepper. Stir to mix.

~¼ cup corn starch

1 cup onions, diced

2 dozen dried ancho chili

2 tsp szechuan peppers, crushed with mortar and pestle

3 cloves garlic, minced

1 tbsp ginger, minced

6-8 green onions, cut into 2 inch pieces, green and whites

2 tbsp soy sauce

1 tbsp shaoxing cooking wine

1 tbsp chinese chili paste

1 tbsp sugar

1 tbsp sesame oil

Method:

Slice the turkey breast into bite size pieces about ½ inch thick. Marinate for an hour in the fridge (you can leave it in there overnight).

Preheat oil for frying, drain the turkey and toss in corn starch to evenly coat. Fry in batches until golden brown. About 1-2 minutes. Strain and set aside.
In a large saute pan over medium high heat, add a little bit of oil and fry the ancho chilis and onion until fragrant, about 2 minutes, add in szechuan peppercorns, garlic, ginger, and green onion. Cook for another minute or two. Add in soy sauce, wine, chili paste, and sugar. Stir to combine. Add a splash of water if needed, you want a little bit of sauce at the bottom of the pan. Season to taste, finish with sesame oil. 
Fold in fried turkey and stir to evenly coat. Serve immediately.

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