Pheasant Katsu


Prep Time
20 minutes

Cook Time
12 minutes

A true Japanese classic!  Using sparkling water with this recipe will help to aerate the flour, helping produce a crispier finish in the end product.


Serving 4
  For the Pheasant
500g Pheasant breast
100g Tempura flour
500g Panko bread crumbs
200ml Sparkling water
2g Salt
2g Pepper
  For the Katsu Sauce
10ml Rapeseed oil
1 Small onion, diced
10g Mild curry powder
10ml Chicken stock
30ml Low sodium soy sauce
30ml Agave syrup
10g Miso powder
200ml Water
10g Garlic puree
300ml Coconut milk
5g Ginger puree
3mls Concentrated lemon juice


3 small bowls
Deep fryer (or a deep-based frying pan)
Sauce pan
Wooden spoon
Chopping board

Prepare the pheasant

Cut all the breasts into roughly 2cm wide strips, set aside and season.

Prepare the breadcrumbs

Put the sparkling water, flour and panko breadcrumbs into three separate bowls. If you like, you can split the water between 2 bowls.

Crumb the pheasant

Lay all the strips in the water (or the first bowl of water if using 2), then dip each strip into the flour, second water and then the panko breadcrumbs.


Make sure each strip is thoroughly covered at each stage.

Prepare the Katsu Sauce

Put the onion, garlic, ginger, curry powder and miso into a frying pan and sweat for about 5 minutes until the onion is soft.


Then add the rest of the Katsu ingredients and cook until the sauce has a thick and creamy consistency.

Cook the pheasant

Preheat oil to 170°C in the deep fryer, or a deep frying pan filled about halfway with oil.


Fry the pheasant until golden brown. This should take about 5-8 minutes.

Serve the pheasant

Serve with sticky jasmine rice and the katsu sauce


Protein (100g)


Calories (100g)


Fat (100g)


Cholesterol (100g)


Selenium (100g)


View Pheasant recipes