Deep Fried Baos | Canadian Turkey

Ingredients

The Turkey:

1 lb turkey leg deboned
1/4 cup potato or corn starch
1/4 cup all-purpose flour
½ tsp freshly ground black pepper
1 inch of ginger grated
8 cloves of garlic grated
1 tbsp soy sauce
1 tbsp sake or Sherry (optional)
1 tsp sesame oil
1 tsp sugar

Garlic Mayo:

1 clove grated garlic
1 tbsp mayonnaise

Oil for Frying:

2 cups (approx. 3 inches in a wok) of canola oil

Suggested Toppings:

Wakame salad
Kimchi
Garlic mayo

Roasted sesame seeds The Baos:

4-6 frozen baos

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

Directions

Cut turkey into quarter size chunks
Combine grated ginger, garlic, soy sauce, sake, sesame oil, sugar and black pepper to create a marinade for the turkey
In a large mixing bowl, marinate turkey for at last one hour, covered, in the fridge
Add potato starch and flour to the bowl of marinated turkey and combine by hand until each piece is coated
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
Remove turkey from oil and set aside on a wire rack or in a mesh colander to keep them crispy
Turn up the heat on the oil and dry each piece again for 1-2 minutes
To prep the garlic mayo, grate 1 clove of garlic / tablespoon of mayo, adjust to taste
Steam baos as per cooking instructions
Assemble bao with deep fried turkey bites and garnish with wakame salad, kimchi, garlic mayo and top of sesame seeds