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Sweet and Sour Fried Pheasant

Sweet and Sour Fried Pheasant

Sweet and Sour Fried Pheasant 

This sweet and sour pheasant recipe has become an absolute go-to for us as a quick and easy dinner the entire family will actually eat! 



For the Sweet and Sour Sauce:

  • 1/2 cup white sugar
  • 1/4 cup mirin
  • 1/4 cup ketchup
  • 2 tablespoons soy sauce
  • 1/2 cup chicken broth
  • 1/4 teaspoon ginger, minced
  • 1/4 teaspoon garlic, minced
  • 1 tablespoon cornstarch mixed with 2 tablespoons of water (for thickening)
  • Vegetable oil for frying

For the Pheasant and Corn Starch Breading:

  • 4 pheasant breasts, boneless and skinless
  • Salt and pepper to taste
  • 1 cup cornstarch
  • 2 eggs, beaten
  • Vegetable oil for frying


  1. Prepare the Sweet and Sour Sauce:

    • In a small saucepan, combine the white sugar, mirin, ketchup, soy sauce, chicken broth, minced ginger, and minced garlic.
    • Heat the mixture over medium heat, stirring to dissolve the sugar.
    • Simmer the sauce for about 5-7 minutes until it thickens slightly.
  2. Thicken the Sauce:

    • In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry.
    • Slowly add the slurry to the sauce while stirring continuously.
    • Continue to simmer the sauce until it reaches your desired consistency.
    • Once the sauce has thickened, remove it from heat and set it aside.
  3. Prepare the Pheasant:

    • Cut the pheasant breasts into small strips.
    • Season with salt and pepper to taste.
    • Dredge each piece in cornstarch, making sure to coat it evenly.
    • Dip the cornstarch-coated pheasant into the beaten eggs and let any excess drip off.
    • Dredge the pheasant once more in cornstarch for a double layer of coating.
  4. Fry the Pheasant:

    • Heat vegetable oil in a deep skillet or frying pan to about 350°F (175°C).
    • Carefully add the pheasant to the hot oil, one at a time, and fry until they are golden brown and cooked through. This usually takes about 4-6 minutes per side, depending on the thickness of the meat.
    • Use a slotted spoon to remove the fried pheasant and place them on paper towels to drain any excess oil.
  5. Serve:

    • Reheat the sweet and sour sauce if necessary.
    • Throw the fried pheasant and sauce into a large Tupperware bowl or plastic bag and shake.
    • Top with white sesame seeds.
    • Serve your sweet and sour pheasant with steamed rice or your choice of side dishes.

Leave a comment below if you try this one or have any upgrades to the recipe you'd make! 

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