Using sparkling water with this recipe will help to aerate the flour, helping produce a crispier finish in the end product.
|For the Pheasant|
|500g||Panko bread crumbs|
|For the Katsu Sauce|
|1||Small onion, diced|
|10g||Mild curry powder|
|30ml||Low sodium soy sauce|
|3mls||Concentrated lemon juice|
|3 small bowls|
|Deep fryer (or a deep-based frying pan)|
Cut all the breasts into roughly 2cm wide strips, set aside and season.
Put the sparkling water, flour and panko breadcrumbs into three separate bowls. If you like, you can split the water between 2 bowls.
Lay all the strips in the water (or the first bowl of water if using 2), then dip each strip into the flour, second water and then the panko breadcrumbs.
Make sure each strip is thoroughly covered at each stage.
Put the onion, garlic, ginger, curry powder and miso into a frying pan and sweat for about 5 minutes until the onion is soft.
Then add the rest of the Katsu ingredients and cook until the sauce has a thick and creamy consistency.
Preheat oil to 170°C in the deep fryer, or a deep frying pan filled about halfway with oil.
Fry the pheasant until golden brown. This should take about 5-8 minutes.
Serve with sticky jasmine rice and the katsu sauce