Turkey Tenders with Asian Orange Sriracha Sauce

Garrison Wayne

By
@TheOrganizedChef

Asian Cooking is a mystery to most, but with a fair amount of preparation and the right ingredients, it is a doable thing. I really love a sweet and sour flavor with the addition of heat. The sriracha sauce will provide the heat here. It seems to be very popular these days and is readily available in most grocery stores. Hoisin Sauce has been available for years and can be found in the Asian or International Aisle. Dry Sherry and Sherry Vinegar are both fabulous to keep around the kitchen, so the investment will be worthwhile. Although I used Turkey, feel free to substitute chicken.


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Rating:
★★★★★ 1 vote
Comments:
Serves:
4
Prep:
1 Hr
Cook:
25 Min
Method:
Deep Fry

Ingredients

1 1/2 lb
boneless turkey breast tenders
1 large
egg, beaten
2/3 c
japanese panko bread crumbs
1/3 c
all purpose flour
3/4 tsp
kosher salt
grapeseed or peanut oil for deep frying

FOR THE SAUCE

2 Tbsp
cooking oil
1 small
onion, quartered and sliced thin
1 large
carrot, peeled, sliced lengthwise then thinly sliced
7-8 large
cloves garlic, roughly chopped
1/2 c
chicken stock
1 c
orange juice
3 Tbsp
lo sodium soy sauce
2 Tbsp
dry sherry
1 Tbsp
sriracha sauce
4 Tbsp
hoisin sauce
2 Tbsp
orange marmalade
2 Tbsp
sherry vinegar

Step-By-Step

1Make the sauce first, as it has to reduce. It can be made a few hours ahead or even a day ahead and reheated.

2To make the sauce, heat the 2 Tbsp of oil in a medium heavy bottomed pan. Saute the onion and carrot in the heated oil for 4-5 minutes. Add the garlic and saute 1 minute more.

3Add the chicken stock, orange juice, soy sauce, and dry sherry. Bring to a boil, then reduce to boil gently for 30 minutes.

4After the 30 minutes, add the sriracha, marmalade, hoisin, and vinegar. Stir and reduce for 5 minutes.

5For the panko turkey, cube the turkey tenders to about 1 1/2 inch. Remove any connective tissue. Place in a large bowl with the beaten egg and coat well.

6Mix the panko, flour, and salt in a large zip lock bag. Add the egg washed turkey to the bag and zip up tightly. Shake the bag to coat well. Empty the breaded turkey on to a sheet that is lined with waxed paper.

7Heat enough oil to about 2 inches deep in a heavy bottomed straight sided pan, or alternately use a deep fryer.

8Fry the turkey tenders for 3 minutes in the hot oil. Do this in 3 or 4 batches. Remove with a slotted spoon and keep warm in a 225 degree oven on a cooling rack placed over a cookie sheet. This will allow for the deep fried turkey to drain and not get soggy.

9When all the turkey is fried, serve over rice or Asian noodles and spoon sauce over. Garnish with a vegetable or two. I like French Cut Green Beans. Sugar Snap Peas would also be a good choice.

About this Recipe

Course/Dish: Turkey
Main Ingredient: Turkey
Regional Style: Asian