Ingredients

• 2 turkey thighs
• skinless
• bone removed and cut into bite-size chunks
• 200ml/7fl oz buttermilk to marinate
• pinch ground star anise
• 10 coriander seeds
• crushed
• vegetable oil
• for deep-frying
• 2 tsp baking powder
• 2 tsp cayenne pepper
• 4 tsp paprika
• 250g/9oz plain flour
• 4 tsp crushed Sichuan peppercorns
• 2 tsp garlic powder
• 1 tsp Chinese 5-spice
• 1 tsp salt
• 1 tsp ground black pepper
• salt and freshly ground black pepper
• 250g/9oz smooth peanut butter
• 4 tsp soy sauce
• 6 tbsp vegetable oil
• 5 tbsp sesame oil
• 5 tbsp sweet chilli sauce
• handful curry leaves
• 1 red chilli
• thinly sliced
• 1 green chillis
• thinly sliced
• 4 spring onions
• thinly sliced
• 1 tbsp micro coriander
• 1 tbsp micro amaranth
• handful toasted peanuts
• roughly chopped
• few bean sprouts
• 150g/5½oz pickled onion rings
• thinly sliced
• 1 tbsp black sesame seeds

Directions

• To make the fried turkey
• place the buttermilk into a bowl with the star anise and coriander and mix to combine. Add the turkey
• season with salt and pepper and coat well. Cover and marinate in the fridge overnight.
• When you are ready to cook
• fill a deep-fat fryer or a large
• deep
• heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended.
• Mix the remaining turkey ingredients together in a bowl. Dip the turkey pieces into the mixture and deep-fry in batches for 6–8 minutes
• until cooked through. Drain on kitchen paper and keep warm.
• Deep-fry the curry leaves
• drain on kitchen paper and set aside.
• To make the bang bang sauce
• warm the peanut butter in a bowl set over a pan of simmering water until soft. Slowly stir in the remaining ingredients until you have a loose
• spoonable sauce.
• To serve
• spoon a generous amount of the sauce on the bottom of a serving plate and pile the crisp turkey on top. Garnish with the fried curry leaves and remaining serving ingredients. Drizzle over some more of the sauce and serve.