Serves 2 | Prep Time 40mins | Cook Time 15mins


4 x Pheasant Breast, sliced

2 tbsp Fresh Ginger, grated

2 garlic cloves, grated

4 tbsp Light Soy Sauce

2 tbsp Rice Wine

2 Spring Onions, thinly sliced

Vegetable Oil (for frying)

Kewpie Mayonnaise

150g Rice


Lay the pheasant breasts on a flat surface and cut into even strips. Place the pheasant in a bowl then cover with soy sauce, rice wine, grated ginger and garlic. Ensure the pheasant is well coated then refrigerate for 30 minutes.

Bring a large pan of water to the boil and cook the rice according to instructions. Drain the rice and return to the pan and cover with a lid, allowing the rice to steam and fluff up.

Fill a pan with oil, roughly 4 inches deep and place it over a high heat until the oil reaches around 180c.

Remove the pheasant from the fridge and transfer the meat to bowl. Pour over cornflour toss the meat thoroughly to ensure an even coating.

Transfer the pheasant to the oil and fry in batches for 5 minutes. Once cooked, remove the crispy pheasant from the oil and lay it on a wire rack with some kitchen paper.

Divide the rice into two bowls and place the Karaage Pheasant on top. Garnish with sliced spring onions, kewpie mayonnaise and a slice of lemon.