General Tso’s Wild Turkey

Crispy battered wild turkey breast tossed in an extra-glossy, sweet-heat garlic ginger sauce that beats takeout every time. This General Tso’s Wild Turkey recipe is one that I make again and again because it’s truly unforgettable. The wild turkey gets a quick optional brine for added moisture, then it’s cut into bite-sized pieces, dipped in egg, and dredged in cornstarch for a light, ultra-crispy coating. After a quick fry to golden perfection, the pieces are tossed in a glossy sweet-heat sauce made with soy sauce, brown sugar, rice vinegar, hoisin, chili garlic sauce, and fresh aromatics. The result is crispy, saucy, flavor-packed wild turkey that’s perfect served over steamed rice and finished with green onions and sesame seeds — a better-than-takeout meal that celebrates your spring success.

General Tso’s Wild Turkey

Prep Time: 25 minutes (plus brine time)

Cook Time: 20 minutes

Total Time: 2 hours 45 minutes

Servings: 4

Ingredients:

Simple Brine (Optional)

• 4 cups cold water
• ¼ cup kosher salt
• 2 tbsp brown sugar
• 1-2 garlic cloves, smashed

Turkey

• 1 wild turkey breast
• 1 cup cornstarch
• 2 eggs, beaten
• ½ tsp salt
• ½ tsp pepper

Neutral oil for frying (vegetable, canola, or peanut), (about ½-1 inch deep in wok/skillet)

General Tso’s Sauce

• ½ cup low-sodium soy sauce
• ½ cup brown sugar (or honey/maple syrup)
• ¼ cup rice vinegar
• ¼ cup hoisin sauce
• 2-4 Tbsp chili garlic sauce
• 1½ cups chicken broth
• 3 Tbsp cornstarch mixed with ¼ cup cold water (slurry for thickening)
• 1 tsp sesame oil (optional)

For Serving

• Green onions
• Sesame seeds
• Steamed rice

Instructions

1. Optional: Whisk all brine ingredients until dissolved. Submerge the turkey and refrigerate for 2–4 hours. Rinse very thoroughly.

2. Pat turkey breast dry using paper towels. Then cut into chunks. Season turkey lightly with salt and pepper. Toss to coat.

3. Create two stations: one with the beaten eggs and the second with the cornstarch. Dip turkey pieces in egg, then dredge in cornstarch until fully coated. Let rest for 5 minutes.

4. Heat ½ to 1 inch deep skillet of oil to 350°F. Fry coated turkey pieces in batches 3–4 minutes per side until deeply golden and cooked through. Drain on a rack.

5. In a bowl or directly in the pan, whisk together soy sauce, brown sugar, rice vinegar, hoisin, chili garlic sauce, and broth. Heat over medium in a skillet or wok. Bring to a simmer, then stir in cornstarch slurry. Cook 3-5 minutes, stirring, until glossy and thickened (it’ll coat the back of a spoon). Finish with sesame oil if using.

6. Add turkey to sauce and toss generously. Heat until warmed through then garnish and serve immediately.