Mix sherry, soy sauce, sesame oil, and salt in a bowl.
Coat turkey in the marinade and set aside for 20 minutes.
Heat deep-fat fryer or oil in a saucepan to 180°C.
Beat one egg with cornflour to create a smooth batter.
Dust marinated turkey with extra cornflour and dip into the batter.
Fry turkey batches for 3 minutes until crisp and drain on paper.
Boil stock, soy sauce, sesame oil, vinegar, and ketchup in a pan.
Add peppers and onions to the sauce and simmer for 3 minutes.
Thicken sauce with satsuma juice and cornflour paste by simmering briefly.
Stir-fry rice in hot oil within a wok for 3 minutes.
Add eggs, spring onions, and soy sauce to rice and stir-fry.
Combine the fried turkey with the sauce and serve over rice.