Humble turkey thighs get an instant upgrade with a few simple key ingredients. And just like that, you can enjoy the sweet and sour flavours of this Chinese takeout favourite simmering right in your kitchen, no delivery required.
- 2 lbs (1 kg) Ontario turkey thighs, deboned, skinned and fat removed, cut into 3/4-inch pcs
- 1/4 cup (50 mL) cornstarch
- 1 cup (250 mL) canola oil
- 1/2 cup (125 mL) reduced sodium soy sauce
- 3 tbsp (45 mL) sesame oil, divided
- 1/4 cup (50 mL) rice vinegar
- 1 cup (250 mL) turkey stock (or other stock)
- 1/2 cup (125 mL) sugar
- 2 tbsp (30 mL) cornstarch
- 2 tsp (10 mL) garlic, minced
- 2 tsp (10 mL) ginger, minced
- 1/4 cup (50 mL) green onion, white and green parts, cut into 1/2-inch lengths
- 1 red chile, thinly sliced (optional)
ONE: Combine turkey with cornstarch and stir until pieces are evenly coated. Heat canola oil in high-sided skillet or frying pan over medium-high heat. Add turkey and fry 3-4 minutes or until pieces are crispy and lightly browned. Remove to paper towel to drain.
TWO: In a 2 cup (500 mL) measure, whisk together soy sauce, 1 tbsp (15 mL) sesame oil, vinegar, stock, sugar and cornstarch. Set aside.
THREE: Remove remaining oil from skillet, add 2 tbsp (30 mL) sesame oil and heat over medium heat. Add garlic, ginger, green onion and red chile (if using). Cook until onions are softened, about 4 minutes.
FOUR: Add soy sauce mixture, making sure to scrape out any undissolved sugar from measuring cup. Cook, stirring, until sauce boils, about 1 minute. Remove from heat, and stir in turkey. Serve over rice.