Kung Pao pheasant recipe

This recipe for Kung Pao pheasant from Wild and Game uses brining and marinating to make your pheasant superbly tender.

Kung Pao Pheasant

Serves two – three


  • 4 pheasant breast fillets
  • For brining the pheasant (optional but highly recommended)
  • 3 rounded tbsp sugar
  • 3 rounded tbsp salt
  • 1 litre water


2 tbsp cornflour
4 tsp light soy sauce
2 tsp veg oil
2 tbsp rice wine

For the sauce:

  • 3 tbsp light soy sauce
  • 2 tsp dark soy sauce
  • 2 tsp sugar
  • 1 tsp black vinegar or balsamic vinegar
  • 2 tbsp rice wine
  • 4 tbsp water or chicken or vegetable stock
  • 2 tsp hoi sin sauce
  • 1 tsp Sichuan pepper
  • 2 tsp cornflour

Everything else:

  • 6 spring onions, sliced
  • 3 red and 2 green chillies, finely chopped (or use red dried chillies – more authentic)
  • 2 tsp minced garlic
  • 1 tsp minced ginger
  • 100g peanuts
  • A glug or two of vegetable or peanut oil for frying


  • If you want really tender pheasant, first brine the breasts by placing them in the water with the sugar and salt and placing in a container in the fridge overnight.
  • Mix the marinade ingredients together and mix them with the pheasant in a dish. Leave for 10 minutes.
  • Roast the Sichuan pepper in a dry frying pan for about a minute until fragrant but not burnt.
  • Whizz in a spice grinder or grind with a pestle and mortar. Pass through a sieve and discard the big bits.
  • Mix the pepper and all the sauce ingredients together and whisk thoroughly until all combined. Set aside.
  • Remove the pheasant from the marinade.
  • Heat the vegetable or peanut oil in a wok and add the pheasant. Stir fry until nearly cooked through – about 5-10 minutes depending on how small it is chopped.
  • Add peppers, cook for 2 minutes.
  • Add the spring onions, garlic and ginger and cook for a minute.
  • Add the sauce and the peanuts.
  • Cook for another couple of minutes until the sauce is glossy.
  • Serve with rice.

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