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| Amount | Ingredient |
| As needed | Asian dipping sauce |
| 8 6-Ounce | BONE-IN TURKEY CHOPS, patted dry |
| 2 Tablespoons | canola oil |
| 1 Teaspoon | cayenne pepper |
| 1 Cup | cilantro, freshly chopped |
| 1/4 Cup | cilantro, minced |
| 1/2 Cup | Dijon mustard |
| 2 Teaspoons | dry mustard |
| 3 Large | eggs |
| 4 Large | eggs, lightly beaten |
| As needed | Fresh cilantro sprigs |
| 1/4 Cup | fresh ginger, peeled and minced or pureed |
| 1 Tablespoon | fresh gingerroot, peeled and minced |
| 2 Pounds | GROUND TURKEY |
| 1 Cup | Japanese bread crumbs |
| To Taste | Japanese rice vinegar |
| 1 Pint | Kalbi style Asian marinade OR teriyaki marinade |
| 1 Teaspoon | kosher salt or to taste |
| 1 Tablespoon | mild to medium Chinese chili sauce (siracha) |
| To taste | salt and pepper |
| 2 Cups | scallions, thinly sliced on the diagonal |
| 1 Cup | sesame seeds |
| 1 Cup | unsweetened coconut milk |
| 3 to 4 Cups | vegetable oil |
| 2 Tablespoons | water |
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