Spiced Fried Turkey ‘Nuggets’

Ingredients

2 turkey thighs, skinless and boneless (or 2 boneless, skinless breast fillets) - Approximately 700 g
½ cup (125 mL) Canola or sunflower oil to deep fry
Lime or lemon wedges, to serve

Marinade:

1½ tsp (7 mL) mild Kashmiri chili powder (or mild cayenne pepper)
½ tsp (2.5 mL) ground coriander
2 Tbsp (30 mL) fresh lemon juice + extra to taste
1 clove garlic, crushed
1 tsp (2.5 ml) Salt
Fresh ground pepper to taste

Seasoned Coating:

5 Tbsp (75 mL) cornstarch (corn flour)
2 Tbsp (30 mL) plain flour
1 Tbsp (15 mL) rice flour (optional)
1 tsp (5 mL) Kashmiri chili powder
Salt and pepper to taste
1 egg, beaten

If you want your turkey ‘nuggets’ extra crispy, you can use the twice-frying method. Dip the pieces in the egg, and then dredge in the seasoned flour. Drop the pieces gently into the hot oil, and quickly deep-fry them, until they float. Take out from the oil, drain on paper towel, and let them cool for 2 – 3 minutes. Lower them back into the hot oil, then fry again for 2 – 3 minutes, or until deep brown and crispy. Turkey pieces cooked this way will stay crisper for longer, so it’s a useful technique when making these in advance.

Directions

Slice the turkey thighs or breasts into bite-sized pieces.
Place all the ingredients for the marinade in a bowl, and mix. Season to taste, then rub into the turkey pieces and refrigerate for at least one hour.
Meanwhile, place the cornstarch, flour, rice flour (if using), chili powder in a bowl, and season with a little salt and pepper.
Beat the egg lightly, and place in another bowl.
Heat the oil to 350^oF (175^oC). Take out the marinated turkey pieces, and bring back to room temperature.
Dip each of the pieces into the egg, and then dredge in the seasoned flour mixture until well coated. Lower the pieces into the hot oil, and fry for 3 - 5 minutes (depending on the size of your pieces), until cooked through and crisp. Gently lift from the oil, and drain on paper towel.
Serve hot, with lime wedges to squeeze over.