Dinner

Kung Pao Turkey Recipe

ByAiden Wells December 23, 2025December 23, 2025

Introduction

Kung Pao Turkey is a flavorful twist on the classic Sichuan dish, using tender turkey instead of the traditional chicken. This recipe combines bold spices, crunchy vegetables, and a savory sauce for a satisfying and spicy dinner.

A close-up of a white plate full of stir-fried pieces of brown meat with a slightly shiny texture, mixed with bright green celery chunks and whole dark red dried chili peppers scattered evenly throughout. On top, there is a layer of golden-brown toasted garlic slices adding a crunchy texture and rich color contrast. The plate is held by a woman's hand, with part of her face and light pink clothing visible in the background. The scene is set over a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp. low-sodium soy sauce
1 tbsp. rice wine vinegar
1/2 tsp. ground red Szechuan peppercorn
1/2 tsp. ground green Szechuan peppercorn
1/2 tsp. ground white pepper
1/2 tsp. freshly ground black pepper
1/2 tsp. ground coriander
1 1/2 lb. dark meat turkey, cut into bite-sized pieces
1 tbsp. cornstarch
3 tbsp. peanut oil, divided
8 to 12 dried red chilis
1 tbsp. ground red Szechuan peppercorn
6 cloves garlic, sliced
2″ ginger, thinly slivered
3 stalks celery, sliced
Roasted pumpkin seeds or peanuts, for garnish

Instructions

Step 1: In a medium bowl, combine soy sauce, rice wine vinegar, and all the ground spices. Add the turkey pieces and toss until evenly coated. Sprinkle the cornstarch over the turkey and toss again. Cover and marinate overnight in the refrigerator.
Step 2: Heat 2 tablespoons of peanut oil in a large skillet over medium heat. Add dried red chilis, ground red Szechuan peppercorn, garlic, ginger, and celery. Stir frequently until the garlic turns lightly golden, then transfer the mixture to a plate and set aside.
Step 3: Add half of the turkey to the skillet and cook, stirring frequently, until the meat develops a golden crust, about 6 minutes. Transfer the cooked turkey to the plate with the celery mixture. Add the remaining 1 tablespoon of oil to the skillet and repeat the cooking method with the remaining turkey.
Step 4: Return all the turkey and vegetable mixture to the skillet. Stir well and cook until everything is heated through and flavors are combined.
Step 5: Garnish with roasted pumpkin seeds or peanuts before serving for added crunch and flavor.

Tips & Variations

For a milder version, reduce the number of dried red chilis or remove the seeds before cooking.
Substitute turkey with chicken thighs if preferred.
Add diced bell peppers or green onions for extra color and flavor.
Use cashews instead of pumpkin seeds or peanuts for a different nutty crunch.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through, adding a splash of water or soy sauce to keep it moist.

How to Serve

The image shows a white plate full of cooked meat pieces mixed with green celery slices and red dried chili peppers, topped with golden toasted garlic slices scattered all over. The meat looks tender and slightly browned, creating a rich brown layer. The celery adds fresh green patches on top of the meat layer, while the shiny red chili pieces contrast with the neutral colors. The toasted garlic bits add texture and a light brown color scattered mainly on the upper parts of the dish. A woman’s hand is holding the plate from underneath, against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken instead of turkey?

Yes, chicken thighs or breast can be used as a substitute. Adjust cooking time accordingly since chicken cooks faster than turkey.

What if I don’t have Szechuan peppercorns?

Szechuan peppercorns provide a unique numbing spice, but if unavailable, you can omit them or substitute with a small amount of black pepper and a hint of lemon zest for brightness.