Kung Pao Turkey Drumsticks

Ingredients

• 1/3 cup honey
• 1/4 cup minced fresh ginger
• 1 quart plus 2 tablespoons canola oil
• 1 medium shallot
• minced
• 3 garlic cloves
• minced
• 2 tablespoons mirin
• 3 tablespoons unseasoned rice vinegar
• 3 tablespoons low-sodium soy sauce
• 3 tablespoons dark soy sauce (or kecap manis)
• 2 tablespoons hoisin sauce
• 1 tablespoon sambal oelek or other Asian hot sauce
• 4 small turkey drumsticks (about 12 ounces each)
• 1/4 cup salted roasted peanuts
• chopped
• 2 scallions
• minced

Instructions

1. In a small saucepan, bring the honey and 1 tablespoon of the ginger to a simmer.
2. Let cool, then strain the honey into a bowl.
3. In a medium saucepan, heat the 2 tablespoons of canola oil.
4. Add the shallot and cook over low heat, stirring, until softened, about 4 minutes.
5. Add the garlic and the remaining 3 tablespoons of ginger and cook over low heat until softened, about 2 minutes.
6. Stir in the mirin and vinegar and simmer until slightly reduced, 2 minutes.
7. Add both soy sauces and the hoisin and simmer just until slightly thickened, about 1 minute.
8. Stir in the sambal oelek.
9. In a large, deep skillet, heat the 1 quart of canola oil to 350 on a deep-fry thermometer.
10. Add the drumsticks and fry over moderate heat, turning occasionally, until crisp and golden and an instant-read thermometer inserted near the bone registers 160, 20 to 25 minutes; be sure to maintain the oil temperature at 350.
11. Drain the drumsticks and blot with paper towels.
12. Transfer the drumsticks to a large bowl and toss to coat with the sauce.
13. In a pie plate, combine the peanuts and scallions.
14. Roll the turkey legs in the peanut-scallion mixture, drizzle with the ginger honey and serve.