Korean Fried Pheasant

Amazing recipe created for us by Gizzi Erskine, she says, Korean fried chicken is probably my most popular recipe. I normally do it with wings and an overnight brine, but I wanted to improve it, with more flavour from new marinade ingredients and make a user-friendly dish of tenders but made with pheasant breast.

The great thing about tenders is that they don’t need a long brine – unlike wings. I still do the “twice-fried” Korean cooking method where the tendered are fried over a low heat until just cooked, dried and then flash-fried on high, making them crisp and drawing out the juices to form an umami crust. Finally, they are tossed in an addictive Korean chilli sauce to coat the tenders, throw in sesame seeds and garnished with very finely sliced spring onions. Serve them the Korean way, piled into mountains alongside a stack of imported beer while watching sport or listening to music with pals.