Sticky Popcorn Chinese Pheasant
Sticky Popcorn Chinese Pheasant
Course: Starter

Fancy something sweet and savoury? Look no further than this delicious Chinese Recipe, sure to please everyone!

Serves: 4
Cooks in: Preparation Time: 30 minutes , Cooking Time: 20 minutes
Difficulty: Medium


2 garlic cloves, grated
1tbsp honey
1tbsp sweet chili sauce
1tsp fresh ginger, grated
1tbsp light soy sauce
2tbsp Shaoxing rice wine
4 pheasant breasts, skinned
75g cornflakes, crushed
1tsp Chinese five-spice powder
Salt and white pepper

For the ketchup glaze:
50g butter
2tbsp soy sauce
2tbsp sweet chili sauce
2tbsp tomato ketchup

To serve:
Toasted sesame seeds
Spring onions, shredded
Sriracha mayo
Lime wedges


  1. Put the garlic, honey, sweet chili sauce, ginger, soy sauce and rice wine in a bowl and mix well. Cut the pheasant breasts into bite-sizes pieces. Add to the marinade, turning until all the pieces are coated.  Leave to marinate for 30 minutes.
  2. In another bowl, mix the cornflakes, five-spice powder, corn flour and a little salt and white pepper.
  3. Preheat the oven to 200°C (180°C fan). Take the pheasant out of the marinade, shake off excess liquid, drop into the cornflake mixture and toss to coat well.
  4. Place the pheasant pieces on a baking sheet coated with a little oil. Drizzle the meat with a little more oil and bake in the preheated oven for 15-20 minutes. You can also use an air fryer set to 180°C for 10-12 minutes. Cook until golden and crunchy.
  5. Meanwhile, put all the ketchup glaze ingredients into a saucepan, mix and allow to bubble over a medium heat for 1-2 minutes. Leave to one side.
  6. Drizzle the pheasant bites with ketchup glaze and a sprinkle of sesame seeds and spring onions. Serve with a bowl of Sriracha mayo and a few lime wedges.