Korean Fried Pheasant (KFP)
Korean Fried Pheasant (KFP)
Course: Starter

Philli demonstrated this delicious recipe on the Festive Kitchen Stage at the BBC Good Food Show Winter 2022. Check out this Asian inspired recipe below!

Serves: 4
Cooks in: Preparation Time: 10 mins, Cooking Time: 40 mins
Difficulty: Hard


240ml buttermilk  
1/2 tsp fine salt 
1 tbsp / 15ml pickle juice  
1 tsp MSG (optional) 
4 pheasant breasts, sliced into strips  

For the buttery Korean BBQ 
2 clove garlic 
10g ginger 
1 tbsp sesame oil 
4 tbsp gochujang 
4 tbsp ketchup 
4 tbsp honey 
4 tbsp brown sugar 
2 tbsp rice wine vinegar 
2 tbsp soy sauce 
50g unsalted butter 

For the breader 
1 tsp paprika  
1 tsp garlic powder  
½ tsp fine salt  
50g cornflour  
200g plain flour  
50g cornflakes (optional)  
400 – 600ml oil for frying 

For the slaw  
½ white cabbage, thinly sliced  
2 tbsp pickle juice  
Handful dill, finely chopped  
1 tbsp fish sauce  
1 tbsp brown sugar  


  1. Mix the buttermilk, salt, pickle juice and MSG in a container. Add in breast strips, cover and marinate in the fridge for at least 6 hours but preferably overnight.
  2. Make Korean BBQ sauce, by frying off the garlic and ginger in sesame oil for 2-3 mins on a medium heat. Add gochujang, ketchup, honey, brown sugar, rice wine vinegar and soy and stir together.
  3. Before serving whisk in the butter over low heat, you may need a tbsp of water to loosen the sauce. Store in an airtight container for up to a week, and microwave to reheat or in a saucepan.  
  4. Slice the cabbage and mix with pickle juice, dill, fish sauce and brown sugar and scrunch up the cabbage with your hands. Let the cabbage sit for 30 mins.  
  5. Take the chicken out of the fridge, mix together the breader and crush in the cornflakes. Mix in a couple of tbsp of the buttermilk marinade and crush it together to get a few crumbles (texture = crispy crevices)  
  6. Coat the pheasant in the breader pushing the flour mix into the meat then leave on a tray for 10 mins. You want the outer coating to be a little pappy.  
  7. Heat oil in a large saucepan or wok to 170C. Recoat the chicken in the breader and fry 1 thigh at a time for 5-7 mins or until the internal temperature is above 70c.  
  8. Remove with tongs and drain on paper towels. Repeat with the remaining pheasant. Serve the crispy pheasant with KBBQ sauce, and the cabbage slaw.