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1
In a small saucepan, bring the honey and 1 tablespoon of the ginger to a simmer.
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2
Let cool, then strain the honey into a bowl.
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3
In a medium saucepan, heat the 2 tablespoons of canola oil.
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4
Add the shallot and cook over low heat, stirring, until softened, about 4 minutes.
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5
Add the garlic and the remaining 3 tablespoons of ginger and cook over low heat until softened, about 2 minutes.
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6
Stir in the mirin and vinegar and simmer until slightly reduced, 2 minutes.
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7
Add both soy sauces and the hoisin and simmer just until slightly thickened, about 1 minute.
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8
Stir in the sambal oelek.
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9
In a large, deep skillet, heat the 1 quart of canola oil to 350 on a deep-fry thermometer.
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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.
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11
Drain the drumsticks and blot with paper towels.
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12
Transfer the drumsticks to a large bowl and toss to coat with the sauce.
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13
In a pie plate, combine the peanuts and scallions.
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14
Roll the turkey legs in the peanut-scallion mixture, drizzle with the ginger honey and serve.
