Kung Pao Pheasant
User Reviews
5
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Prep Time
20 mins
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Cook Time
5 mins
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Total Time
25 mins
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Servings
4 people
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Calories
223 kcal
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Course
Main Course
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Cuisine
Chinese
Kung Pao Pheasant
Description
The pheasant is first marinated briefly in soy sauce, Shaoxing wine, salt, starch, and water to tenderize and season evenly. The method relies on stir-frying in a very hot wok with chicken fat or peanut oil to develop a seared exterior. Aromatics like garlic, ginger, and green onions add layers of flavor along with the numbing and spicy effects from Sichuan peppercorns and dried chiles. The red bell pepper provides fresh crunch and color.
The sauce is poured in at the end and quickly cooked to coat the ingredients, while roasted peanuts add a nutty texture contrast. The dish is served hot and balances heat, savory, and tangy notes from the black vinegar.
The note about not doubling the recipe is critical: overloading the wok reduces heat, causing steaming rather than proper stir-frying. Cooking in batches ensures the right sear and texture for the pheasant and vegetables.
Ingredients
SAUCE
- 1 tablespoon sugar
- 1 tablespoon soy sauce
- 1 tablespoon black vinegar Chinese style, or rice vinegar
- 1 teaspoon potato starch or 1 1/2 teaspoons corn starch
- 2 teaspoons sesame oil
- 1/4 cup chicken stock
MARINADE
- 1/2 teaspoon salt
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine or dry sherry
- 2 teaspoons potato starch or 2 1/2 teaspoons corn starch
- 1 tablespoon water
PHEASANT
- pheasant breast skinless, from 2 pheasants
- 5 garlic sliced thin, cloves
- ginger peeled and minced (about 2 tablespoons, 2-inch piece
- 5 to 6 green onion chopped
- 1 red bell pepper diced
- 2 to 10 dried hot chiles (Sichuan, cayenne, etc)
- 1 teaspoon Sichuan peppercorn
- 2 to 3 tablespoons chicken fat lard or peanut oil
- 3/4 cup roasted, unsalted peanuts
Instructions
- Whisk all the ingredients for the sauce together and set aside.
- Whisk together all the ingredients for the marinade in a medium bowl. Cut the pheasant breasts into small chunks of about 1/2 inch across and mix in with the marinade ingredients. Set aside for 20 minutes.
- Meanwhile, slice the garlic cloves into slivers, mince the ginger as fine as you can and cut the green onions into 1/2-inch pieces. Break the dried chiles into 1/2-inch pieces and shake out as many seeds as you can.
- Set a wok over high heat for 1 minute. Add the chicken fat, lard or peanut oil and heat this until you see the faintest wisp of smoke. Add the Sichuan peppercorns and the dried chiles and stir-fry 15 seconds.
- Add the pheasant and stir-fry for 30 seconds, then add the bell pepper, garlic, ginger and green onions and stir fry another 30 seconds.
- Stir the sauce well and pour it into the wok. Add the peanuts and toss to combine. Bring to a rapid boil and stir fry for 30 seconds to 1 minute. Serve immediately over white rice with a beer.
Notes
- This dish should be cooked in single batches to maintain high heat and proper sear; avoid doubling the recipe at once.
- Using chicken fat, lard, or peanut oil adds authentic flavor and supports high-heat stir-frying.
- Adjust the number of dried chiles to control spiciness level.
- The quick cooking time preserves tender pheasant and crisp vegetables.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 223 kcal
% Daily Value*
| Calories | 223kcal | 11% |
| Carbohydrates | 14g | 5% |
| Protein | 9g | 18% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 1mg | 0% |
| Sodium | 821mg | 34% |
| Potassium | 309mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 481IU | 10% |
| Vitamin C | 4mg | 4% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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