Kung Pao Pheasant

Kung Poa Pheasant


Serves: 4

  • 2 tablespoonsdry sherry
  • 1 tablespoon plus 2 teaspoonscorn-starch
  • 1 teaspoonsalt (I use sea salt)
  • pepperto taste
  • 4pheasant breasts (from 2 birds), cut up into bite-sized pieces
  • 4 tablespoonspeanut oil
  • 2 tablespoonssoy sauce (I use low-sodium)
  • 1 tablespoonwhite wine vinegar
  • 1/4 cupchicken broth
  • 2 teaspoonswhite sugar
  • 1 teaspoonhot pepper flakes (adjust to meet level of heat you want)
  • 2garlic cloves, minced
  • 1 tablespoonfresh ginger, minced
  • 6green onions, chopped
  • 1/2 cupdry roasted peanuts


Preparation method

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

  1. Mix 1 tablespoon sherry, 1 tablespoon corn-starch, 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 corn-starch 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 into the pan and stir until sauce bubbles and thickens. Turn off heat, stir in scallions and serve.