Sticky Chinese popcorn pheasant
Another fabulous recipe from chef Rachel Green, as she combines her passion for game meat with key oriental flavours.
- 2 Garlic cloves grated
- 1 Tbsp Honey
- 1 Tbsp Sweet chili sauce
- 1 Tsp Fresh ginger grated
- 1 Tbsp Light soy sauce
- 2 Tbsp Shaoxing rice wine
- 4 Pheasant breasts skinned
- 75 g Cornflakes crushed
- 1 Tsp Chinese five-spice powder
- 1 Tbsp Cornflour
- Salt and white pepper
For the ketchup glaze
- 50 g Butter
- 2 Tbsp Soy sauce
- 2 Tbsp Sweet chili sauce
- 2 Tbsp Tomato ketchup
- Toasted sesame seeds
- Spring onions shredded
- Sriracha mayo
- Lime wedges
- Put the garlic, honey, sweet chili sauce, ginger, soy sauce and rice wine in a bowl and mix well.
- Cut the pheasant breasts into bite-sizes pieces.
- Add to the marinade, turning until all the pieces are coated.
- Leave to marinate for 30 minutes.
- In another bowl, mix the cornflakes, five-spice powder, corn flour and a little salt and white pepper.
- Preheat the oven to 200°C (180°C fan).
- Take the pheasant out of the marinade, shake off excess liquid, drop into the cornflake mixture and toss to coat well.
- Place the pheasant pieces on a baking sheet coated with a little oil.
- Drizzle the meat with a little more oil and bake in the preheated oven for 15-20 minutes.
- You can also use an air fryer set to 180°C for 10-12 minutes. Cook until golden and crunchy.
- Meanwhile, put all the ketchup glaze ingredients into a saucepan, mix and allow to bubble over a medium heat for 1-2 minutes. Leave to one side.
- Drizzle the pheasant bites with ketchup glaze and a sprinkle of sesame seeds and spring onions.
- Serve with a bowl of Sriracha mayo and a few lime wedges.