Instructions
Pheasant Marinade
Step #2 - Remove any skin from the Pheasant Breast. Place meat in zip lock bag. Add Soy Sauce, Vodka, Hoisin, Vinegar, Ginger, Garlic and Peppers. Seal the bag, then shake it about combining all the ingredients, while coating the pheasant. Place in the refrigerator for a couple of hours.
General Tso Sauce
Step #4 - Gather Hot Peppers, Ginger and Garlic
Step #5 - Slice peppers and garlic with sharp knife
Step #6 - Add a couple tablespoons of sesame oil to a small container. Add in sliced peppers and garlic. Grate in about one tablespoon of ginger. Allow this to sit around a few hours while your Pheasant marinates in the fridge.
Step #7 - Add a skillet to the stove top, setting heat to medium. Pour in our spicy sesame seed oil and allow to heat up and become fragrant.
Step #8 - When warm add in Brown Sugar.
Step #9 - Stir around until sugar is combined with oil. Allow to cook for one minute.
Step #10 - Pour in Pheasant Stock. Stirring to combine. Allow to reach a low simmer.
Step #11 - Add in Soy Sauce, Hoisin, Vinegar. Allow to cook for another minute.
Step #12 - Add in cornstarch and cook until it starts to thicken. You should be able to run a spatula through it and it leave tracks. Turn off heat.
White Rice
Step #14 - Take one cup of White Rice and add to a small pot.
Step #15 - Pour in two cups of Pheasant Stock or water.
Step #16 - Sprinkle in salt. Allow to reach a boil, then reduce heat and cover. Cook for 20 minutes, then turn off heat. Allow to sit for 20 minutes before removing lid and fluff rice with fork.
General Tso Pheasant
Step #18 - Fill a large dutch oven with enough oil to cook the pheasant. Allow temperature to reach 350.
Step #19 - Remove Pheasant from marinade.
Step #20 - Slice the Pheasant into bite sized pieces.
Step #21 - Make sure the pheasant piece are dry. Use paper towels to absorb any excess marinade.
Step #22 - Setup dredging station by adding all purpose flour, cornstarch, salt and pepper to shallow bowl or plate. Use fork to combine ingredients.
Step #23 - Add Pheasant chucks to flour dredge.
Step #24 - Make sure piece are evenly coated.
Step #25 - When oil reach 350 degrees, drop Pheasant pieces in a few at a time. Cook for only a few minutes, until browned.
Step #26 - Remove cooked piece to wire rack.
Step #27 - Repeat until all pieces are done.
Step #28 - Add cooked pieces to the sauce we made earlier.
Step #29 - Stir around to coat pheasant.
Step #30 - Add white rice to bowl and top with coated Pheasant.
Step #31 - Slice up some Green Onions for garnish.
Step #32 - And it's ready to serve. Optionally sprinkle in some white sesame seeds.
