Crispy gochujang Pheasant

Keith Greig Website

keith greig


pheasant & marinade
10 large pheasant breasts, thinly sliced
2tbs rice wine vinegar
1tbs gochujang paste

crispy coating
1 litre vegetable oil
200g plain flour
100g corn flour
1tsp garlic powder
1tsp chilli flakes
1tsp salt
1tsp ground black pepper

3 heaped tbs gochujang paste
300ml ketchup
5tbs light soy sauce
3tbs minced garlic
2tbs fresh grated ginger
1tbs sesame oil
1tbs rice wine vinegar
1tbs chilli flakes

1 bell pepper, cubed
3 spring onions, sliced
Sesame seeds

Serves 4

Combine the vinegar and gochujang paste and toss the sliced breasts to ensure the meat is evenly coated. Cover and place in the fridge for 1 hour.

Bring the vegetable oil to 180˚C in a deep saucepan or fryer. While the oil is heating combine the ingredients for the crispy coating in a bowl.Remove the pheasant from the fridge and dredge the strips in the coating mixture, ensuring they are fully covered.Lay the coated strips out on a tray or plate ready for cooking.

When the oil is hot enough, fry the pheasant in batches for 2 minutes and then leave on kitchen roll to drain excess oil.

Combine all the sauce ingredients with 150ml of water.

Heat a tablespoon of vegetable oil in a wok over a medium heat, then add the cubed bell pepper and cook for 5 minutes.Pour in the crispy pheasant strips, then stir in the sauce.

Combine everything together and let the sauce thicken. Serve hot.

Garnish with sesame seeds and the sliced spring onions. Serve with rice and/or noodles.