Orange Wild Turkey

Enjoy this ever-popular Chinese-American dish with wild turkey, pheasant, and other white-meat birds

Who doesn’t love the Chinese-American classic orange chicken? Orange chicken is essentially a variation of the many sweet and sour dishes found in Chinese cuisine, their contrasting textures and flavors irresistible with hot, white rice.  

Though some might consider orange chicken to be fast food, there’s no denying that this dish hits all the right notes; it’s crispy, sticky, salty, and tangy. It’s no wonder why this Panda Express menu item is so well-loved. 

Try this recipe with wild turkey breast, pheasant, or other white-meat game birds. 

Orange Wild Turkey

Jenny Nguyen-Wheatley

A classic Chinese-American dish prepared with wild turkey instead of chicken

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Prep Time 40 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr

Course Main Course

Cuisine American, Chinese

Servings 6

Calories 523 kcal

Ingredients

  

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• 1½ lbs wild turkey breast
• Vegetable oil for deep frying
• 6 servings cooked jasmine white rice hot
• 1 green onion thinly sliced

Marinade

• 1 large egg white
• 2 tbsp soy sauce
• 2 tbsp Shaoxing cooking wine
• 3 tbsp vodka
• ¼ tsp baking soda
• 3 tbsp corn starch

Dry Coating

• ¾ cup all-purpose flour
• ¾ cup corn starch
• ¾ tsp baking powder
• ½ tsp kosher salt

Orange Sauce

• 1½ tbsp soy sauce
• 3 tbsp Shaoxing cooking wine
• 3 tbsp rice vinegar
• Zest of 1 orange
• ½ cup orange juice
• 1½ tsp toasted sesame seed oil
• 1½ tbsp corn starch
• 2 tsp vegetable oil
• 2 cloves garlic minced
• 2 tsp ginger grated
• 1 green onion minced
• 2 tbsp marmalade
• 1 tbsp sugar or to taste
• Pinch red chili flakes

Instructions

 

• In a medium-sized mixing bowl, beat the egg white until it turns slightly foamy. Then whisk in remaining marinade ingredients. Transfer half of the mixture, about ¼ cup, into a small bowl and set aside. Cut turkey breast into 1-inch pieces and add to the remaining marinade in the medium bowl. Coat pieces well, cover, and refrigerate for 30 minutes
• To make the orange sauce, combine soy sauce, cooking wine, rice vinegar, orange zest, orange juice, toasted sesame oil and corn starch in a small bowl. In a skillet, heat 2 teaspoons of oil, minced garlic, ginger and green onion over medium-low heat until fragrant, about 1 minute. Stir in the sauce mixture, marmalade, sugar and red chili flakes, and then heat until thickened, stirring frequently. Taste for seasoning and take off the heat. If the sauce thickens too much, reheat on low with a splash of water.
• Combine dry coating ingredients in a medium bowl. Then, stir in reserved marinade and mix well to form small lumps.
• Heat frying oil to 350°F. Meanwhile, give the marinated turkey meat a quick stir before coating with the dry flour-cornstarch mixture, pressing the coating onto each piece. When oil reaches temperature, fry turkey in batches until golden and crispy. Drain on paper towels. Coat cooked turkey meat in sauce and serve immediately with cooked white rice. Garnish with thinly sliced green onion.

Nutrition

Calories: 523kcalCarbohydrates: 79gProtein: 31gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 61mgSodium: 1130mgPotassium: 449mgFiber: 2gSugar: 8gVitamin A: 104IUVitamin C: 12mgCalcium: 74mgIron: 2mg

Keyword stir-fry, Wild Turkey

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