• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
Nutritional Information

Per serving

Calories:
860 Per serving (1/4 recipe or 3 baos
Protein:
43 g
Fat:
35 g
Carbohydrates:
92 g
Sodium:
630 mg

Credit
Xiao Wang - @xiaoeats

Serves: 4
Prep Time: 60 mins
Cook Time: 15 mins
1. To test the oil temperature, dip a bamboo chopstick into the oil and look for bubbles 2. When frying, cook only a few pieces at a time to prevent the oil from cooling down too quickly 3. To avoid the turkey from clumping together, slide pieces into the oil one at a time 4. If the chicken gets too dark too quickly, likely the oil temperature is too high
  1. Cut turkey into quarter size chunks
  2. Combine grated ginger, garlic, soy sauce, sake, sesame oil, sugar and black pepper to create a marinade for the turkey
  3. In a large mixing bowl, marinate turkey for at last one hour, covered, in the fridge
  4. Add potato starch and flour to the bowl of marinated turkey and combine by hand until each piece is coated
  5. Bring wok filled with oil, to 350 F and fry turkey, a few pieces at a time, until golden brown and cooked through, 3-5 minutes
  6. Remove turkey from oil and set aside on a wire rack or in a mesh colander to keep them crispy
  7. Turn up the heat on the oil and dry each piece again for 1-2 minutes
  8. To prep the garlic mayo, grate 1 clove of garlic / tablespoon of mayo, adjust to taste
  9. Steam baos as per cooking instructions
  10. Assemble bao with deep fried turkey bites and garnish with wakame salad, kimchi, garlic mayo and top of sesame seeds

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