Rice fried turkey, tangy sauce and peanuts

If you’ve been craving the taste of fried chicken then trust me, it’s just as easy to make at home and with a surprise ingredient; rice crispies. Once fried these take a deliciously crunchy texture that I assure you, once tried, will overtake any craving for its greasy takeaway counterpart.

I like to make mine with turkey, but you can of course substitute with chicken.

Rice fried turkey, tangy sauce and peanuts
Prep time
Cook time
Total time
Serves: Serves 4
  • 4 turkey fillets
  • 2 tbsp. of plain flour
  • 1 egg, beaten
  • 4 large handfuls of rice crispies
  • 500ml of vegetable oil
  • 2 tbsp. hoisin sauce
  • 1 tbsp. sweet chilli sauce
  • 1 tsp. fish sauce
  • Juice of ½ a lime
  • A handful of salted peanuts, roughly chopped
  1. Preheat the oven to 180C fan.
  2. Dip each piece of turkey into the flour, egg and rice crispies, then back into the egg and rice crispies, patting each fillet down into the crispies to make sure the turkey has a thick covering of puffed rice.
  3. Heat the oil in a small heavy based pan, large enough to cook a fillet at a time and gently fry the fillets for 3-4 minutes on either side until golden.
  4. Drain the fillets onto kitchen towel and pop them onto a baking tray and into the oven, cooking the turkey for 8-10 minutes until cooked all the way through.
  5. Stir together the hoisin, sweet chilli, fish sauce and lime juice to create a dipping sauce and drizzle over the chicken. Scatter with chopped peanuts and serve immediately.

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