When East meets Midwest, something magical happens in the kitchen. This recipe takes the humble wild turkey breast—a staple of North American hunting tradition—and gives it a Japanese-inspired twist with a tangy brine, a shatteringly crisp starch coating, and a sweet chili garlic sauce that balances heat, sweetness, and umami in every bite. It’s a dish that proves wild game doesn’t have to be rustic—it can be refined, vibrant, and downright addictive.
Check out this amazing recipe that Kokanee Quinn found!
CourseMain Course
CuisineJapanese
Prep Time20minutes mins
Cook Time14minutes mins
Marinate Time6hours hrs
Servings: 2 people
Ingredients
For the Turkey
- ▢1 boneless skinless wild turkey breast, cut into 1 inch chunks
- ▢1.5 cups Corn Starch, potato starch or rice flour, for coating the turkey
- ▢Oil as needed for frying (peanut oil, canola oil, avocado oil)
For the Brine
- ▢1/2 cup Water
- ▢1/2 cup White Vinegar
- ▢1/4 cup Sugar
- ▢1/4 cup Honey
- ▢1/4 cup Fish Sauce
- ▢1 tablespoon Chopped Garlic
- ▢1 tablespoon Chopped Hot Chilies
- ▢2 ounces of the Brine
For the Sweet Chili Garlic Sauce
- ▢3/4 cups Mae Ploy Chili Sauce
- ▢All of the remaining brine
Instructions
Make the brine.
- Place all of the brine ingredients into a bowl. Mix well until the honey and sugar have dissolved.
Brine the wild turkey meat.
- Place the turkey pieces into a small bowl. Pour about 1/4 cup of the brine over the turkey and distribute evenly. Let marinate for 6-8 hours.
Make the sauce.
- Combine the remaining brine with the Mae Ploy chili sauce into a bowl. Mix well and set aside.
Fry the turkey.
- Heat oil to 375 degrees. Drain the brine from the turkey and discard. Place the turkey in a large bowl and toss with the starch, making sure they are well coated.
- Shake the access starch off of the meat and gently place a few pieces in the hot oil. Be sure not to overcrowd the cooking vessel, which will drop the oil temperature.
- Fry the turkey chunks until they reach a nice golden brown color. You’re looking for an internal temperature of 165 degrees F with an instant-read thermometer.
- Place the cooked turkey onto paper towels and season lightly with kosher salt and pepper.
