Korean Fried Turkey & Kimchi Fried Rice | Cookin' Somethin' w/ Matty Matheson

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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!