Crispy orange peel turkey

I sketched out this Asian-inspired recipe because I felt it could work with numerous game meats beyond turkey, such as venison or duck. Give it a go for your next wild game meal, as it truly is a recipe that could be used on any and all meats. 


  • 1 pound thinly sliced turkey breast  
  • 1 large navel orange, rind sliced thin and juiced 
  • 3 tablespoon soy sauce and ¾ cup soy sauce 
  • 6-7 tablespoon cornstarch 
  • 2 tablespoon molasses 
  • ½ cup brown sugar 
  • 1 tablespoon rice vinegar 
  • 1 teaspoon sesame oil 
  • 2 jalapeños, sliced 
  • 6 cloves garlic, minced 
  • 1½ tablespoon ginger, grated 
  • ½ teaspoon red pepper flakes 
  • 1 teaspoon garlic powder 
  • ½ teaspoon cracked pepper 
  • ½ teaspoon salt 
  • Green onions, chopped (garnish) 
  • 4 cups fry oil (peanut or avocado oil) 


Slice turkey into thin strips. Mix 6 tablespoon cornstarch, pepper, salt and garlic powder and set aside. Mix ½ tablespoon ginger and 3 tablespoons soy sauce together and toss sliced turkey in mixture. Allow them to sit for 30 minutes in fridge. Heat oil to 375 degrees. Toss turkey in corn starch mixture and let them rest until they become “gummy.” This will help with the crispy factor, and keep the starch from clouding up your oil. Fry in batches, remove meat and allow to drain on a wire rack. While the meat is cooking, work on the sauce. Mix remaining ingredients (minus 1 tablespoon cornstarch) together in a medium saucepan. Bring to a boil then reduce heat and simmer for 5-7 minutes. Mix 3 tablespoons water and 1 tablespoon cornstarch together, add to sauce and whisk until thickened. Toss meat in sauce mixture and garnish with green onions and jalapeños. Enjoy!

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