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.