Korean fried turkey and cauliflower with kimchi

Crispy turkey and cauliflower with a spicy kimchi, offering a delightful blend of textures and tastes. Perfect for a unique and satisfying meal.

By Matt Tebbutt
From Saturday Kitchen

This dish provides a good balance of protein, vegetables, and healthy fats, making it a nutritious choice. (Nutri-score)

Equipment

• Deep Fat Fryer
• Mixing Bowls
• Saucepan

Ingredients

For the Kimchi

• Chinese lettuce, sliced into rounds: 1
• Fine salt: 40g/1½oz
• Garlic cloves, crushed: 6
• Crushed fresh root ginger: 1 heaped tbsp
• Korean pepper powder: 20g/¾oz
• Spring onions, chopped: 1 bunch
• Daikon (white radish or mooli), peeled and sliced: ½
• Fish sauce: 50ml/2fl oz
• Bottled water: 50ml/2fl oz

For the Sauce

• Tomato ketchup: 2 tbsp
• Sriracha: 4 tbsp
• Gochujang chilli sauce: 2 tbsp
• Honey: 2 tbsp
• Soy sauce: 4 tbsp
• Sesame oil: 2 tbsp
• Rice wine vinegar: 8 tbsp
• Garlic cloves, crushed: 3
• Crushed fresh root ginger: ½ tbsp

For the Turkey and Cauliflower

• Cooked turkey thighs, meat removed, cut into pieces: 2
• Head cauliflower, broken into florets: 1
• Buttermilk: 250ml/9fl oz
• Smoked paprika: ½ tsp
• Black pepper: ½ tsp
• Garlic powder: ½ tsp
• Onion powder: ½ tsp
• Salt: ½ tsp

For the Crispy Coating

• Plaine flour: 60g/2¼oz
• A rice flour: 75g/2¾oz
• Cornflour: 30g/1oz
• Black pepper: 1 tsp
• Smoked paprika: 1 tsp
• Garlic powder: 1 tsp
• Dried thyme: 1 tsp
• Salt: 1 tsp

To Garnish

• Sesame seeds: 2 tbsp
• Sliced spring onions: 4
• Red pepper flakes: ½ tsp

Method

Make the Kimchi

• Rub the cabbage with salt in a bowl. Leave at room temperature for two hours, tossing frequently. Rinse well in water and drain.
• Mix remaining ingredients in a separate bowl and rub into the cabbage. Push cabbage below liquid and cover. Leave at room temperature for two days.
• If using a sealed jar, release pressure occasionally.

Make the Sauce

• Combine all sauce ingredients in a saucepan and simmer for five minutes. Adjust taste as necessary.

Prepare Turkey and Cauliflower

• Mix all turkey and cauliflower ingredients in a bowl. Cover and let sit overnight.

Make the Crispy Coating

• Combine all coating ingredients in a large bowl. Add marinated turkey and cauliflower to the mixture.
• Preheat oil in a deep-fat fryer to 180°C (CAUTION: hot oil can be dangerous; do not leave unattended).
• Deep-fry coated turkey and cauliflower for five minutes until golden.

Serve

• Toss fried turkey and cauliflower in sauce. Garnish with sesame seeds, spring onions, and chili flakes. Serve with kimchi on the side.

Suggested Wine Pairing

Tesco :Tesco Finest Pinot Grigio :
This wine features crisp acidity with notes of green apple and pear that complement the spicy flavors of the dish.

Sainsbury’s :Sainsbury’s Taste the Difference Chardonnay :
This wine offers buttery notes with hints of citrus that balance well with the richness of the turkey.

Majestic :Majestic Côtes de Provence Rosé :
The light fruitiness of this rosé enhances the fresh flavors of kimchi while cutting through the richness of fried foods.

What can you serve with this?

1. Steamed rice: Complements the dish’s flavors and provides a filling base.
2. Pickled vegetables: Add crunch and acidity to balance richness.
3. Fresh salad: Offers freshness that contrasts with fried elements.
4. Noodles: Provide an alternative carb option that absorbs flavors well.

Nutri-score Health Check

This dish scores a B on the Nutri-Score scale due to its high protein content from turkey and vegetables like cauliflower and kimchi. The use of healthy fats from sesame oil also contributes positively to its nutritional profile. The score has been automatically calculated from the ingredients in the recipe and is only a guide.

Your Recipe FAQ

• Can I use fresh turkey instead of cooked? : Yes, you can cook fresh turkey thighs before using them in this recipe.
• How long does kimchi last? : Kimchi can last several weeks when stored properly in the refrigerator.
• Can I make this dish gluten-free? : Yes, substitute soy sauce with tamari or gluten-free alternatives.
• What is gochujang? : Gochujang is a Korean fermented chili paste that adds depth of flavor.
• Can I bake instead of frying? : Yes, you can bake at a high temperature for a healthier option.
• What can I substitute for buttermilk? : You can use milk mixed with lemon juice or vinegar as a substitute.
• Is this dish spicy? : The level of spiciness can be adjusted by varying sriracha or gochujang amounts.
• Can I use other vegetables? : Yes, feel free to add or substitute your favorite vegetables in this recipe.
• How do I store leftovers? : Store leftovers in an airtight container in the refrigerator for up to three days.
• Can I prepare kimchi ahead of time? : Yes, kimchi can be made several days before serving for better flavor development.
• What type of oil should I use for frying? : Use oils with high smoke points like vegetable or peanut oil for frying.
• Can I add more garlic? : Absolutely! Adjust garlic to your taste preference for more flavor.
• Is this recipe suitable for meal prep? : Yes, both kimchi and turkey can be made ahead for easy meal prep options.
• What is the best way to serve this dish? : Serve hot with kimchi on the side for an authentic experience.