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! 

Ingredients:

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

Instructions:

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!