Sweet And Sour Pheasant
Sweet and Sour Pheasant offers tender cubed pheasant breast in a vibrant, tangy sauce with colorful peppers, pineapple, and crisp vegetables. This dish combines savory and sweet flavors, making it perfect for those who enjoy bold, Asian-inspired cuisine with a hearty twist. Ideal for special dinners or family meals.
Ingredients
- 2 pheasant breasts, skinned ⓘ
- 1 clove garlic, peeled and crushed ⓘ
- water ⓘ
- 2 Tbsp soy sauce ⓘ
- 1 green pepper, seeded and cut into squares
- 1 c flour ⓘ
- 1 egg ⓘ
- 1 Tbsp water ⓘ
- 1 carrot, peeled and sliced thin ⓘ
- oil for deep fat frying ⓘ
- 8 oz unsweetened pineapple chunks, drained ⓘ
- 1/2 tsp salt ⓘ
- Sweet and Sour Sauce ⓘ
Instructions
- Place pheasant breasts in a steamer and cover.
- Steam until the meat is just cooked and can be removed from the bone, about 10-15 minutes.
- Cool to room temperature and cube the meat.
- Prepare the sweet and sour sauce as per recipe instructions.
- Combine the flour and salt in a bowl.
- Dip the cubed pheasant pieces into the beaten egg mixture, then coat with the flour mixture.
- Heat oil for deep frying in a large pan or wok.
- Deep fry the coated pheasant cubes until golden brown and cooked through. Drain on paper towels.
- In a separate wok or skillet, stir-fry the sliced carrot and green pepper in a little oil until tender-crisp.
- Add the pineapple chunks and the reserved pineapple juice to the vegetables.
- Pour in the sweet and sour sauce and heat through.
- Add the fried pheasant cubes to the sauce and toss to coat.
- Serve hot over cooked rice.
Tips & Substitutions
For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend. If you want to add some heat, consider incorporating minced ginger or a dash of chili flakes into the sweet and sour sauce. When frying, ensure the oil is hot enough to prevent the pheasant from absorbing too much oil, resulting in a crispier texture.
Serving Suggestions
Serve the sweet and sour pheasant over a bed of steamed rice or alongside Chinese Fried Rice for a delightful meal. Garnish with sesame seeds or chopped scallions for added flavor and texture. Pair it with Fortune Cookies for a fun finish to your meal, embracing the full experience of Chinese recipes.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the pheasant cubes in a preheated oven at 350°F (175°C) for about 10-15 minutes or until heated through. This will help maintain their crispness compared to microwaving.
Nutrition & Diet Analysis (per serving)
Each serving of Sweet And Sour Pheasant contains roughly 607 calories, with 3g protein, 38g carbohydrates, and 51g fat. It is an excellent source of vitamin A (61% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 632mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use chicken instead of pheasant?
Yes, chicken can be a great substitute for pheasant in this recipe. Use boneless, skinless chicken breasts and cook them in the same manner as you would the pheasant. The flavor profile will differ slightly, but the dish will still be delicious.
What if I can't find sweet and sour sauce?
If sweet and sour sauce is unavailable, you can easily make a quick version by mixing equal parts ketchup and vinegar with a bit of sugar. Adjust the sweetness and acidity to your preference, and it will work well in this recipe.
Can I make this dish ahead of time?
Yes, you can prepare the pheasant and sauce in advance. Store the fried pheasant cubes and the sweet and sour sauce separately in the refrigerator. When ready to serve, reheat the sauce and fry the pheasant cubes again for a few minutes to regain their crispiness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).