Orange chicken style pheasant breasts

Here we go, many have asked for my Orange chicken style pheasant breast so here you go. I love eating pheasant! if you have an idea for a recipe and want me to work on creating one for ya just ask!! Enjoy and remember if you cook it, they will eat.

Orange Chicken Style Pheasant

From Field To Plate

Ingredients
2 pounds pheasant (can use turkey, chicken or chukar)
1 cup flour
¼ cup corn starch
1 egg
1 teaspoon garlic powder
½ teaspoon ginger powder
1 teaspoon cracked pepper
¼ teaspoon salt
1 teaspoon onion powder
½ cup cooking oil
(I love avocado oil, it has the highest flash point and doesn’t burn or smoke until 500 degrees)

Directions
1. Chop pheasant into 1 inch cubes, nice bite size pieces
2. In plastic bag mix all dry ingredients, close bag and shake to mix
3. Add egg to medium bowl and beat until yolk in mixed with whites
4. Add pheasant and coat with egg wash
5. Add pheasant to bag in batches and shake to fully coat, remove and set aside until all pheasant has been coated. Let rest for 5-10 minutes
6. While pheasant is resting add oil to wok or skillet and heat over medium
7. Once oil is hot add the pheasant in batches, cooking fully and crispy about 4-6 minutes per batch.
8. Once all pheasant has cooked set aside and start on your orange glaze

Orange Glaze Recipe

1 tablespoon fresh ginger, minced
2 teaspoon garlic, minced
1⁄2 teaspoon crushed red pepper flakes
1 tablespoon rice wine vinegar
½ teaspoon sesame oil
1 1⁄2 tablespoons soy sauce
5 tablespoons sugar
5 tablespoons white vinegar
¼ cup fresh orange juice
1 tablespoon orange zest

Directions
1. Mix together in small bowl orange juice, sesame oil, soy sauce, sugar, white vinegar and zest until sugar is dissolved, add 1 tablespoon cornstarch and mix smooth, set aside
2. Add 1 tablespoon oil to wok or skillet
3. Next add ginger and garlic and Saute for 30 seconds
4. Stir in crushed red pepper and rice wine and still for 15 seconds to mix
5. Add orange juice mixture to wok or skillet and bring to a boil, stirring often so not to burn sauce
6. Once sauce comes to a boil add cooked pheasant and stir until evenly coated
7. Remove from heat and place on a bed of brown rice then garnish with green onions and sesame seeds.