Recipe: Sticky & Sour pheasant
Warm up that dreich week day night, with this fabulous fake-away recipe sure to fire up taste buds. This recipe is perfect with pheasant. It can easily be made with partridge, pork or chicken. You can substitute panko breadcrumbs for crushed corn flakes.
4-6 pheasant breasts cut into small strips
1 plate full of plain flour
1 tablespoons chinese 5 spice
2 chicken eggs mixed with a fork on plate
1 plate of panko breadcrumbs
1 litre of vegetable oil
Sticky and sour sauce
250ml apple juice
2 tablespoon soy sauce
5cm fresh ginger
3 garlic cloves
2 tablespoons brown sugar
2 tablespoons mirin
1 tsp of tomato paste
1 tablespoons corn flour
Ginger fried noodles
200g mushrooms sliced
200g fresh udon noodles
5cm piece of fresh ginger minced
2 tablespoons of soy sauce
1 teaspoon of ground ginger
2 teaspoon of ground chinese 5 spice
Heat oil in wok on medium heat.
Heat up your oven to 90 degrees and place a ceramic dish in it. This will be used to keep the fried pheasant warm.
Lay out plates of flour mixed with Chinese 5 spice, forked eggs and breadcrumbs. Have a spare plate available for pheasant that has been dipped in all three ready.
Dip pheasant strips in flour mixture, then in the eggs and then breadcrumbs. Set them to one side ready for frying. Once the oil is warm, fry pieces of pheasant in batches making sure to not overcrowd the wok. Place the pheasant on a plate in the oven to keep warm. Once all the pheasant has been fried, put hot oil in the wok to one side.
Next, make the sticky sour sauce. Place all the ingredients for the sauce in a food processor and whisk until smooth. Transfer sauce to a small pot and place on medium heat, stirring occasionally. Meanwhile, boil the kettle and place noodles in a bowl covering them with hot water.
Next, make the noodles by frying the mushrooms and ginger in coconut oil in a frying pan. Add soy sauce, Chinese 5 spice and ground ginger. Drain the noodles and stir them into the mixture.
To serve, place the noodles, sticky & sour sauce and fried pheasant pieces on plates. Sprinkle over sliced fresh coriander, chilli, spring onions and sesame seeds. Serve with boiled, crunchy broccoli or greens of your choice.