Korean Pheasant Wrap

This Korean-inspired street-food twist uses pheasant breast flash-fried in a double-crunch coating, drenched in a sweet-spicy gochujang glaze, and rolled inside soft wraps with fresh, crunchy veggies and nutty sesame seeds.

Prep: 25 mins | Cook Time: 15 mins | Serves: 4

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INGREDIENTS

For the Crispy Pheasant:

• 4 skinless pheasant breasts (sliced into bite-sized strips or chunks)

• 75g cornflour (or potato starch for extra crunch)

• 50g plain flour

• 1 tsp baking powder

• 100ml cold sparkling water or pale lager

• 1 tsp garlic powder & 1 tsp ginger powder

• Vegetable or peanut oil (for shallow/deep frying)

• Salt and white pepper

For the Sticky Gochujang & Honey Glaze:

• 3 tbsp gochujang (Korean red chili paste)

• 3 tbsp honey or rice syrup

• 2 tbsp soy sauce

• 1 tbsp rice wine vinegar

• 1 tbsp toasted sesame oil

• 2 cloves garlic (finely grated)

• 1 cm knob fresh ginger (finely grated)

For the Wraps & Fillings:

• 8–12 Mandarin/Peking duck pancakes (or soft thin flour tortillas/flatbreads)

• 150g pickled red cabbage (drained)

• 100g fresh bean sprouts

• 1/2 cucumber (julienned into thin matchsticks)

• 2 tbsp toasted white & black sesame seeds

• 2 spring onions (finely shredded) 

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METHOD

1. Make the Sticky Gochujang Sauce: Simmering caramelises the sugars into a glossy glaze.

   In a small saucepan, combine gochujang, honey, soy sauce, rice wine vinegar, sesame oil, grated garlic, and ginger. Simmer over medium-low heat for 3–4 minutes until glossy and slightly thickened. Remove from heat and set aside.

   
   

2. Batter & Fry the Pheasant: Double-coat method locks in moisture while creating a shattered-glass crunch.

   • Dry mix: Toss the pheasant strips in 25g of plain flour with salt, white pepper, garlic powder, and ginger powder.

   • Batter: Whisk remaining plain flour, cornflour, baking powder, and ice-cold sparkling water until a thin batter forms.

   • Fry: Heat 3 cm of oil in a high-sided pan or wok to 180°C (350°F). Dip pheasant strips into the batter and fry in batches for 4/6 minutes until pale gold and crispy. Drain on paper towels, then re-fry for 1 minute for extra crispiness.

     
     

3. Toss in Glaze: Work fast so the coating absorbs the glaze without going soggy.

   Transfer the hot, extra-crispy pheasant pieces directly into a large bowl. Pour over the warm gochujang-honey glaze and toss rapidly until every piece is sticky and coated.

   
   

4. Warm the Pancake Wraps: Warm them wrapped in damp paper towels in the microwave for 20–30 seconds until pliable and soft.

   
   

5. Assemble the Pancake Wraps: Lay a warm pancake flat. Layer with a spoonful of pickled red cabbage, crunchy cucumber matchsticks, fresh bean sprouts, Tenderstem broccoli, and shredded spring onions. Top with plenty of sticky crispy pheasant, sprinkle generously with toasted sesame seeds, fold or roll tightly, and serve immediately.