Turkey Cracker

Hot to trot, this spicy twist gives Christmas dinner a tasty makeover

And so it is Christmas… and it just has to be turkey on the big day. We’ve given the bird a hot twist this year courtesy of Ricky Wu, head chef at Henry Wong Harborne. If you’re looking for an alternative recipe to your traditional turkey dinner give his spicy turkey with chilli and garlic dish a go. You won’t be disappointed…



  • 500g boneless turkey breast
  • 2 cups of potato starch
  • 1 ltr cooking oil
  • Finely sliced vegetables: ½ red pepper, ½ green pepper, onion, carrot
  • 1 large egg
  • 2 tsp finely chopped garlic, deep fried until golden brown and set aside
  • ½ tsp fresh chopped garlic
  • 1 tsp salt
  • 1 tsp sugar
  • ¼ tsp Five Spice powder
  • White pepper


Cut turkey breast into 3 cm cubes.

Marinade with ½ tsp salt, ½ tsp sugar and white pepper.

Mix the marinated turkey with the beaten egg, then evenly coat with potato starch.

Heat the oil to 160c. Fry the turkey until golden brown and set aside to drain.

Heat a wok until medium/hot and add one tsp oil. Add ½ tsp fresh chopped garlic and fry for 10 seconds until slightly brown.

Add the vegetables, turkey, 2 tsp of the previously fried garlic, ½ tsp salt, ½ tsp sugar and the Five Spice powder and quickly stir fry for 15 seconds before serving.

Henry Wong Harborne, 283 High Street, Harborne, B17 9QH. Tel: 0121 427 7666 www. henrywongharborne.co.uk