This recipe for gung bao turkey is the original ancestor of the American-Chinese takeout classic, Kung Pao Chicken. But the resemblance between the two is about as close as a Butterball is to a wild turkey- one can barely stand up on its own, and the other might stab you.
Panko and rice flour for an extra-crispy crunch, & kimchi mayo adds a little pop of spice and bright acidity to counterbalance the richness of the fried turkey.
We combined two of the best cooking methods for tough cuts- confit & sous vide- to create silky, rich, and tender turkey legs with less wasted fat and mess.