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.
- 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 350oF (175oC). 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.