Korean Fried Turkey & Kimchi Fried Rice

Get a 60-day free trial at https://www.shipstation.com/matty2022. Thanks to ShipStation for sponsoring the show! GET YOUR DRY ASS CREMATED TURKEY OFF THE TABLE AND SLAM THIS KOREAN FRIED TURKEY MERRY CHRISTMAS DONT DISAPPOINT YOUR FAMILY ITS TIME FOR GOOD TIDINGS AND CHEER HAPPY HOLIDAYS START COOKIN' SOMETHIN'! DOUBLE FRIED TURKEY LEGS 1 Whole Turkey, deboned 2 ½ cups Tempura Batter 1 ¼ cups Potato Starch Water Frying oil SAUCE INGREDIENTS ⅓ cup Gochujang sauce 1 Tbsp Soy sauce ¼ cup Brown sugar ¼ cup Mirin 2 Tbsp Black Vinegar ¼ cup Hosin White Pepper 1 Tbsp Honey 15 oz Korean BBQ Original Sauce Chicken & Pork Marinade Ginger, grated 2 Tbsp Garlic Powder KIMCHI FRIED RICE INGREDIENTS Day old rice Garlic, minced Ginger, minced Scallions, chopped Onions, diced Toasted Sesame oil Kimchi Green onions, chopped Cilantro, chopped Basil, chopped Shiso, chopped Chives, chopped Nori, shredded 5 fried eggs CABBAGE INGREDIENTS: Cabbage, shredded Toasted sesame oil Chili crisps Salt Rice Wine Vinegar SNOW PEA SHOOTS INGREDIENTS: 1 Large Bundle Snow Pea Shoots 2 Tbsp Garlic, minced Water Salt COOKING METHOD: 1. Start by deboning the turkey drumsticks, legs, wings, and tips, or have a neighborhood butcher debone it beforehand. 2. For the batter, combine dry ingredients and water in a large bowl and whisk until a slurry consistency forms. 3. Toss the deboned turkey pieces into the batter fully coating the turkey. Place in 350F heated oil for 5 minutes in a large pot. Place on a wire rack on a rimmed baking sheet to cool. 4. In a large bowl, combine all the sauce ingredients and whisk until combined. Once combined, add in the Korean BBQ sauce chicken & pork marinade, grated ginger, and garlic powder and whisk together. 5. In a large pan (or wok), heat some oil over high heat and sautee minced garlic and ginger, finely chopped scallions for a few minutes. Add onions and saute for another couple of minutes. Add and mix toasted sesame oil, kimchi, and rice until combined. Throw in the herbs and toss them together. Add to a large bowl and top with fried eggs and nori. 6. In a large pan, heat oil over medium heat and add in shredded cabbage. Add toasted sesame oil, chili crisps, salt, and rice wine vinegar. Toss to combine and once fully coated and cooked, add to a plate until ready to serve. 7. Chop the snow pea shoots. Place stem-side snow pea shoots and garlic in a large pot with heated oil over high heat. Continuously stir until it begins to wilt. Throw in the leaves and stir them together. Add water, and a pinch of salt and stir until fully steamed and wilted. Add to a plate until ready to serve. 8. For the double frying, heat the oil up to high. Add the fried turkey carefully to the frying oil for 3-5 minutes. Add double-fried turkey pieces into the Korean BBQ sauce and place on a wire rack on a rimmed baking sheet to cool until ready to serve. 9. Enjoy!