Sweet & Crunchy Pheasant

Ingredients

4-6 pheasant breasts, boneless (with silvers trimmed out) cut into 1-inch chunks

¾ cup cornstarch

½ cup flour

1 tsp salt

¼ tsp ground black pepper

2 eggs

canola oil for frying

 

Sesame Sauce

1 Tbsp tomato paste

2 cloves garlic minced

1 Tbsp chili sauce

¼ cup honey

? cup soy sauce

¼ cup rice vinegar

2 Tbsp brown sugar

2 Tbsp cornstarch

½ cup water

2 tsp sesame oil

 

Garnish

Green onions

Sesame seeds

 

Directions for sesame sauce

1. In a saucepan over medium heat, combine the tomato paste, garlic, chili sauce, honey, soy sauce, rice vinegar, and brown sugar and bring to a slow boil.
2. In a shallow bowl, whisk cornstarch and water together and slowly stir them into the sauce. Bring to a simmer to thicken and reduce heat to keep warm.

 

Directions for cooking pheasant

1. To create the coating for the pheasant pieces, combine the cornstarch, four, salt, and black pepper in a zipper bag or sealable container.
2. In a medium bowl, beat eggs together.
3. Pour 2 inches of canola oil into a deep sided frying pan and heat it over medium-high heat.
4. Coat the pheasant pieces in egg, then dredge in the coating mixture. Do the pieces in small batches to ensure they stay dry and are fully coated with dry ingredients.
5. Place the pheasant pieces in the hot oil one at a time and cook in small batches. The pheasant will cook in 3 to 4 minutes and turn golden and crispy.
6. Place the cooked pheasant in a serving bowl and pour the sesame sauce over the top.
7. Garnish with green onion and sesame seeds and serve hot.

Submitted by Brad Fenson