Peking Pheasant

Posted on January 12, 2012

At the request of @Noah B, a commenter of my "Wild Game Dinner Parties" blog post, I attained my buddy Matt Kucharski's spectacular Peking Pheasant recipe. Matt is a savvy public relations professional, a dynamic adjunct college professor and a skilled wingshooter; however, his true calling may be in the kitchen tied up in an apron as a wild game chef. I guarantee you will not be disappointed with Matt's Peking Pheasant preparation. Here you go!

Ingredients (serves 3-4 four):

  • 1 lb pheasant breast, cut into ½ inch by 1 inch slices (cubed also fine). Thigh meat can be used to stretch, but can be chewy.
  • 3 tbsp corn starch or flour (corn starch preferred)
  • Salt and pepper
  • 3 tbsp frying oil (canola or vegetable)
  • 1 whole sweet red bell pepper, julienned (Optional)
  • 1 cup fresh green beans, cut into 1 ½ inch pieces (Optional)
  • 2 minced garlic cloves or tbsp of minced jar garlic, separated in half
  • 1/3 cup ketchup
  • 1/3 cup soy sauce
  • 1/3 cup House of Tsang Spicey Szechuan Stir Fry sauce (available in most grocery stores - other brands can be substituted but this one works well)
  • 3 tbsp packed brown sugar (Optional)


Sauce:  Mix 1 tbsp garlic, ketchup, soy sauce, stir fry sauce and brown sugar in a small bowl and set aside.  Brown sugar gives the final dish a little bit more caramelizing and a hint of sweetness.


In a wok, heat oil and lightly sauté remaining garlic.

Mix corn starch, salt and pepper in a plastic bag.  Add small amounts of pheasant to coat and set aside.

Oil is hot enough when a small piece of pheasant sizzles the moment it is dropped in.  Gradually add small amounts of pheasant and stir fry until golden brown and slightly crisp, keeping pieces separate to create individual "nuggets".  Add more oil as needed, and set aside finished pieces on paper towel.

When pheasant is cooked, remove from wok and stir fry pepper and beans until barely tender

Add pheasant back into wok and lightly stir fry until warm

Add sauce and toss to coat all contents and heat until sauce bubbles.

Serve hot with rice and lo mein noodles.

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