Kung Pao Turkey Drumsticks

1. 1

   In a small saucepan, bring the honey and 1 tablespoon of the ginger to a simmer.

2. 2

   Let cool, then strain the honey into a bowl.

3. 3

   In a medium saucepan, heat the 2 tablespoons of canola oil.

4. 4

   Add the shallot and cook over low heat, stirring, until softened, about 4 minutes.

5. 5

   Add the garlic and the remaining 3 tablespoons of ginger and cook over low heat until softened, about 2 minutes.

6. 6

   Stir in the mirin and vinegar and simmer until slightly reduced, 2 minutes.

7. 7

   Add both soy sauces and the hoisin and simmer just until slightly thickened, about 1 minute.

8. 8

   Stir in the sambal oelek.

9. 9

   In a large, deep skillet, heat the 1 quart of canola oil to 350 on a deep-fry thermometer.

10. 10

    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.

11. 11

    Drain the drumsticks and blot with paper towels.

12. 12

    Transfer the drumsticks to a large bowl and toss to coat with the sauce.

13. 13

    In a pie plate, combine the peanuts and scallions.

14. 14

    Roll the turkey legs in the peanut-scallion mixture, drizzle with the ginger honey and serve.

* Per serving · 4 servings · Values may vary.