Kung Pao Turkey Drumsticks (Slow Cooker Or Not)

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

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

5. 5

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

6. 6

   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).

7. 7

   Stir in the sambal oelek.

8. 8

   If using crockpot, heat some oil in a skillet and brown the turkey well on all sides - about 20 minutes.

9. 9

   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.

10. 10

    Remove from crockpot and pour the sauces over the drumsticks.

11. 11

    If deep frying: In a large, deep skillet, heat the 1 quart of canola oil to 350u00b0 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 160u00b0, 20 to 25 minutes; be sure to maintain the oil temperature at 350u00b0. Drain the drumsticks and blot with paper towels.

12. 12

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

13. 13

    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.

* Per serving · 4 servings · Values may vary.