Kung Pao Turkey Drumsticks

• 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

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.

honey, fresh ginger, canola oil, shallot, garlic, mirin, rice vinegar, soy sauce, soy sauce, hoisin sauce, sambal oelek, turkey, peanuts, scallions

Taken from www.foodandwine.com/recipes/kung-pao-turkey-drumsticks (may not work)