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Korean Fried Pheasant (KFP)
Course: Starter
Philli demonstrated this delicious recipe on the Festive Kitchen Stage at the BBC Good Food Show Winter 2022. Check out this Asian inspired recipe below!
Serves: 4
Cooks in: Preparation Time: 10 mins, Cooking Time: 40 mins
Difficulty: Hard
Ingredients
240ml buttermilk
1/2 tsp fine salt
1 tbsp / 15ml pickle juice
1 tsp MSG (optional)
4 pheasant breasts, sliced into strips
For the buttery Korean BBQ
2 clove garlic
10g ginger
1 tbsp sesame oil
4 tbsp gochujang
4 tbsp ketchup
4 tbsp honey
4 tbsp brown sugar
2 tbsp rice wine vinegar
2 tbsp soy sauce
50g unsalted butter
For the breader
1 tsp paprika
1 tsp garlic powder
½ tsp fine salt
50g cornflour
200g plain flour
50g cornflakes (optional)
400 – 600ml oil for frying
For the slaw
½ white cabbage, thinly sliced
2 tbsp pickle juice
Handful dill, finely chopped
1 tbsp fish sauce
1 tbsp brown sugar
Method
- Mix the buttermilk, salt, pickle juice and MSG in a container. Add in breast strips, cover and marinate in the fridge for at least 6 hours but preferably overnight.
- Make Korean BBQ sauce, by frying off the garlic and ginger in sesame oil for 2-3 mins on a medium heat. Add gochujang, ketchup, honey, brown sugar, rice wine vinegar and soy and stir together.
- Before serving whisk in the butter over low heat, you may need a tbsp of water to loosen the sauce. Store in an airtight container for up to a week, and microwave to reheat or in a saucepan.
- Slice the cabbage and mix with pickle juice, dill, fish sauce and brown sugar and scrunch up the cabbage with your hands. Let the cabbage sit for 30 mins.
- Take the chicken out of the fridge, mix together the breader and crush in the cornflakes. Mix in a couple of tbsp of the buttermilk marinade and crush it together to get a few crumbles (texture = crispy crevices)
- Coat the pheasant in the breader pushing the flour mix into the meat then leave on a tray for 10 mins. You want the outer coating to be a little pappy.
- Heat oil in a large saucepan or wok to 170C. Recoat the chicken in the breader and fry 1 thigh at a time for 5-7 mins or until the internal temperature is above 70c.
- Remove with tongs and drain on paper towels. Repeat with the remaining pheasant. Serve the crispy pheasant with KBBQ sauce, and the cabbage slaw.