Debone the pheasant and brine for 6-8 hours. Tips on brine: In a large pot, add just enough water to hold salt and sugar and bring to a simmer along with other ingredients. Once salt and sugar is dissolved, add cold water and cool before adding pheasant.
Upon removing pheasant from brine, thoroughly rinse under cold water and cut into 1-inch chunks. Lightly pat dry then toss in cornstarch to coat all sides.
To make the sauce, in a medium saucepan add all liquids on medium-low and stir often and thoroughly until well mixed. Do not add ginger or garlic. Turn off heat when thick and all lumps from the cornstarch are gone.
In a fryer, Dutch oven, or other large pot, heat 2-3 inches of peanut oil to 375 degrees. Fry pheasant chunks, being careful not to crowd the pot for approximately 5 minutes until golden brown. Set aside on a grate or stainless steel mesh so grease can drip and drain.
In a large, preferably cast-iron skillet, add a thin layer of peanut oil followed by broccoli and turn heat to high. Lightly salt and pepper broccoli, give florets a good sear, and then set aside.
In that same skillet, after removing broccoli, turn heat to medium-low and add a thin layer of peanut oil followed by the freshly minced ginger and garlic. Stir for 2-3 minutes until garlic and ginger release aromas then add fried pheasant. Stir in sauce and turn heat to low.
To make rice, add Jasmine rice and cold water to medium saucepan, cover, and turn heat to high. Turn heat to low once water comes to a boil. Rice is done once all water is absorbed, around 10-15 minutes.
When almost ready to serve, add broccoli back to skillet with fried pheasant and sauce and stir in. To serve, add rice to plate, top with skillet contents then garnish with sliced scallions, toasted sesame seeds, and red chili flakes if you want extra heat. Enjoy!