Kung Pao Pheasant

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
If you're looking to add a touch of adventure to your dinner table, look no further than the Kung Pao Pheasant recipe. This delightful dish combines tender pheasant meat with a flavorful blend of spices and vegetables, resulting in a mouthwatering culinary experience. With its origins in Chinese cuisine, this recipe offers a perfect balance of sweet, spicy, and savory flavors that will please your taste buds. Whether you're a fan of traditional Chinese dishes or simply seeking a unique twist on poultry, this Kung Pao Pheasant recipe is sure to impress.

Keywords: Kung Pao Pheasant, recipe, Chinese cuisine, spices, flavorful.

Kung pao pheasant recipe details

Kung pao pheasant recipe, recipe Rating: 4.5
Number of votes:103

This is a really tasty way to prepare wild pheasant. I just debreast the birds and use the meat for this dish. I serve with rice.
Ready in: 35 mins

Ingredients

Serves: 4

• 2 tablespoons dry sherry
• 1 tablespoon plus 2 teaspoons cornstarch
• 1 teaspoon salt (I use sea salt)
• pepper to taste
• 4 pheasant breasts (from 2 birds), cut up into bite-sized pieces
• 4 tablespoons peanut oil
• 2 tablespoons soy sauce (I use low-sodium)
• 1 tablespoon white wine vinegar
• 1/4 cup chicken broth
• 2 teaspoons white sugar
• 1 teaspoon hot pepper flakes (adjust to meet level of heat you want)
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 6 green onions, chopped
• 1/2 cup dry roasted peanuts

Preparation method

Prep: 15 mins | Cook: 10 mins | Extra time: 10 mins, marinating

1. Mix 1 tablespoon sherry, 1 tablespoon cornstarch, salt and pepper together in a bowl. Add pheasant pieces and stir until pheasant is coated in mixture. Stir in 1 tablespoon of oil and let sit for 10 minutes.
2. In a new bowl, mix 2 teaspoons cornstarch with soy sauce, vinegar, 1 tablespoon sherry, chicken broth, and sugar. Stir together and set aside.
3. Heat oil in frying pan over medium heat. Add a tablespoon of oil. When it is hot (it will be shimmering) add peanuts and chili flakes and cook for 2-3 minutes. Be sure to stir so peanuts don’t burn.
4. Set peanut mixture aside in bowl. Add 2 remaining tablespoons oil to pan and increase hit to high. Add garlic, ginger and pheasant and stir until pheasant is just about cooked.
5. Add peanuts back inot the pan and stir until sauce bubbles and thickens. Turn off heat, stir in scallions and serve.