Summary

Ingredients

• 800 g turkey meat (oulash)
• 200 g breadcrumbs

For the marinade:

• 2 cloves garlic)
• 1 tablespoon honey
• 1 tablespoon sugar
• 1 teaspoon salt
• 2 cl sherry
• 2 teaspoons five-spice powder
• 2 tablespoon soy sauce
• 2 tablespoon cornstarch
• 0.5 teaspoon ½ pepper
• 0.5 teaspoon ½ sambal oelek
• 1 teaspoon ginger, freshly grated
• 2 egg (s) for breading
• Fat for deep-frying

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Instructions

1. Press the garlic cloves and mix with the other ingredients for the marinade. It makes a dark sauce. Pour it over the turkey goulash and mix. Marinate for 2 hours in the refrigerator.
2. Whisk the eggs, mix the breadcrumbs with half a teaspoon of salt and a little pepper. Turn the chicken pieces in egg and breadcrumbs and gradually bake them in the deep fryer. The baking time depends on the size of the turkey goulash pieces. For my goulash, 4 minutes of baking time was enough.
3. This goes well with colorful vegetable rice (with red, yellow, green peppers, onions and tomatoes).