Sesame crusted pheasant goujons, hot honey sauce and coriander
The Eat Game Awards’ Best Chef 2025 and head chef at Kitchen W8, Mark Kempson delivers his pheasant goujons with an oriental twist.
Ingredients
Fresh ingredients
- 4 Skinless pheasant breasts
- 4 Eggs
- 75 ml Milk
- 2 Spring onions, finely sliced
- 1 Large red chilli, finely sliced
- 20 Coriander leaves
Store cupboard ingredients
- 1 tsp Sweet smoked paprika
- 150 g Plain flour plain flour
- 500 g Panko breadcrumbs
- 100 g Black sesame seeds
- 100 g Table salt
- 1 l Water
- 100 ml Rapeseed oil
- 200 ml Calabrian chilli hot honey sauce
- 1 tsp Toasted white sesame seeds
- 20 ml Toasted sesame oil
- Sea salt flakes
Instructions
- Make a brine solution by mixing the salt and water together.
- Cut each pheasant breast into five goujons. Place the goujons into the brine solution for 15 minutes, then drain and dry on kitchen towel.
- In a bowl crack the eggs, add the milk and whisk until it is well incorporated. Set aside.
- In another bowl mix the breadcrumbs and black sesame seeds together, set aside.
- In another bowl mix the flour and the smoked paprika together, add the goujons and coat well.
- Place a few goujons at a time into the egg mix, then one at a time place into the breadcrumb mix. Repeat the process until all the goujons are crumbed.
To serve
- Preheat the oven to 200°C (normal)/180°C (fan)/gas mark 6.
- Place a large frying pan over a medium heat and add the rapeseed oil.
- Once hot, add the goujons and fry for two minutes each side until golden.
- Place on a baking tray and cook in the oven for five minutes.
- Allow to rest for five minutes, season with sea salt flakes.
- Arrange on a warm plate, top with hot honey and sesame oil. Sprinkle over the remaining garnish and serve.
