Ingredients

Marinade

2 egg whites 

1/2 cup soy sauce

1 tablespoon rice vinegar 

4 pheasant breasts (1 to 1 1/2 lbs)

Coating/Breading

1 cup cornstarch

2 tablespoon white flour

1 gallon-sized zip-close bag

2 cups oil for frying pheasant

Sauce

1/2 cup chicken broth

1 1/2 teaspoon cornstarch

1 tablespoon sesame oil

1 tablespoon fresh ground ginger

4 cloves fresh ground garlic

0 - 6 dried Thai chilies (depending on your spice preference)

1 bunch green onions (chop and separate white bottoms from green tops)

2 teaspoons Goochaing chili paste (this is a savory, sweet, and spicy fermented condiment typically made from chili powder, glutinous rice, meju powder, yeotgireum, and salt. The sweetness comes from the starch of cooked glutinous rice, cultured with saccharifying enzymes during the fermentation process.)

1 tablespoon hoisin sauce

2 tablespoons rice wine vinegar

2 tablespoons palm sugar (1 1/2 tablespoons white sugar and 1 tablespoon brown sugar can be substituted for palm sugar)

1/4 cup soy sauce

1 tablespoon toasted sesame seeds

Directions

Dice pheasant breasts into bite-sized chunks, roughly 1 inch by 1 inch. In a bowl, combine egg whites, soy sauce and rice vinegar, and mix well. Add the diced pheasant meat. Marinate for at least 30 minutes. The cubed pheasant can be covered and refrigerated for longer if needed. 

In a deep wok, add oil and begin to heat over medium heat.

In the gallon zip-close bag, add the cornstarch and white flour. Mix well. 

Once pheasant has marinated for at least 30 minutes, use a slotted spoon to scoop it out of the marinade, and let the excess drip off for a few seconds. Once the liquid has stopped dripping, pour the spoonful of pheasant pieces into the zip-close bag with the flour and cornstarch. Continue adding the pheasant to the zip-close bag until it is all removed from the marinade. Seal the bag, and toss the meat in the mixture until each piece is well coated.

When your wok and oil are hot, approximately 350 F, begin dropping individual pieces of pheasant into the oil and fry in small batches until golden brown, approximately 3 to 5 minutes. 

Pheasant will become golden brown. Remove the cooked cubes of pheasant from the oil with a slotted metal spoon, and place on a plate with several layers of paper towels. Cover while the next batch cooks.

In a medium-sized bowl, add cornstarch to chicken broth.

In a wok, heat your sesame oil over medium heat and add ginger, garlic and sliced whites of the onion. Add chile paste, hoisin sauce and stir. Once all ingredients are incorporated, add rice wine vinegar, palm sugar and the bowl of chicken broth and cornstarch. Stir well and bring the mixture to a boil. Then reduce heat to low. Stir the sauce continuously until it starts to thicken. Bring heat up to medium high and add cooked pheasant to the sauce. Stir well, and cook for 1 to 2 minutes. Remove the wok from heat, and add green onion tops and toasted sesame seeds to the mixture. Toss well and serve over a bed of steamed jasmine rice.