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03.10.2012 · Our Signature Dish: Kung Pao Organic Turkey

This is the favorite dish of the whole family. It also is the signature dish we cook up whenever we have guests and want 100% guaranteed satisfaction. Once you cook this a couple of times, nothing can go wrong.

Kung Pao Organic Turkey (with The Love of Chilies)

Our Kung Pao Organic Turkey is a slight variation of one of the most classic dishes in Chinese cooking: Kung Pao Chicken or Gong Bao Chicken.

The dish is famous both in the East and in the West. It also is really simple to make with a minimum of specialist ingredients. The combination of chilies and peanuts is what makes this dish great. If you have them and want to be really genuine, include Sichuan peppercorns, too. But trust us, they are not really needed unless you are a foodie fundamentalist.

You need the following ingredients:

  • Diced, organic, free-range turkey
  • Peanuts or cashews
  • Zucchini, broccoli or peppers
  • Spring onions
  • Garlic

For the marinade:

  •  A teaspoon of sugar
  • Corn starch
  • Egg (we use a whole raw egg)

For the sauce

  •  3 Tablespoons soy sauce
  • 3 Tablespoons rice wine (or another alcohol you usually use for cooking)
  • 1 ½ tablespoons Japanese rice vinegar
  • 1 ½ tablespoons sesame oil
  • Pinch of sugar
  • 1 tablespoon of corn starch

And  here we go.

  1. Marinade the turkey pieces for about half an hour
  2. Put a cup of sunflower oil into a wok and heat medium high
  3. Briefly roast the peanuts in the oil until they are golden brown (you have to be careful, if you wait too long, they turn black)
  4. Take out the peanuts with a slotted spoon and set aside
  5. Fry the turkey pieces until they turn golden brown, too (we sometimes take out individual pieces and cut them open to see if they are cooked inside)
  6. Remove the turkey pieces and set them aside, too
  7. Leave a small amount of oil in the wok
  8. Fry the garlic and the vegetables
  9. Pour the sauce over them once they are ready until the sauce briefly bubbles up
  10. Put the turkey pieces back, stir… done. Ups… not quite done.
  11. Put the Kung Pao on some rice and cover with The Love of Chilies.

Golden fried peanuts right out of the wok (you can also use cashew nuts)

Turkey pieces frying in the wok


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About us

Josefina Petrus and
Anna Yukiko Bickenbach

We love chilies; both of us from childhood. Our backgrounds could not have been more different. Josefina accompanied her parents on trips to India. Anna grew up on three continents, including on the island of Okinawa, where chilies are soaked in sake.

Both of us have had the opportunity to do many fantastic things. Josefina has produced films, coached basketball, worked for the charity platform and served as a Board Member of a British school. Anna plays serious volleyball and co-founded the ecological platform Ecotastic.

We don’t like to compromise… if it is possible to have the best quality, why do for less. And we casually relish chilies like others do candy.

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The Love of Chilies UG

Managing Directors: Josefina Petrus
and Anna Yukiko Bickenbach

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