Fried turkey with bang bang sauce
A festive cross between fried chicken and the Chinese classic, bang bang chicken. Using turkey, of course!
For the fried turkey
For the bang bang sauce
To make the fried turkey, place the buttermilk into a bowl with the star anise and coriander and mix to combine. Add the turkey, season with salt and pepper and coat well. Cover and marinate in the fridge overnight.
When you are ready to cook, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended.
Mix the remaining turkey ingredients together in a bowl. Dip the turkey pieces into the mixture and deep-fry in batches for 6–8 minutes, until cooked through. Drain on kitchen paper and keep warm.
Deep-fry the curry leaves, drain on kitchen paper and set aside.
To make the bang bang sauce, warm the peanut butter in a bowl set over a pan of simmering water until soft. Slowly stir in the remaining ingredients until you have a loose, spoonable sauce.
To serve, spoon a generous amount of the sauce on the bottom of a serving plate and pile the crisp turkey on top. Garnish with the fried curry leaves and remaining serving ingredients. Drizzle over some more of the sauce and serve.