Ring-necked Kettle Corn
Whether you're stressing over the Big Dance or another big-stakes event, take the hassle out of feeding your guests with this Asian-fusion pheasant snack.
Ingredients
- 1 rooster, skinless (or 16 pounds of any upland bird meat)
- Peanut oil
Dredge
- 1/2 cup flour
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
Asian Kettle Corn Sauce
- 2 cups mirin rice sweet cooking wine
- 1 1/2 cups cornstarch
- 1/2 cup honey
- 1/4 cup rice vinegar
- 1-2 tbsp red pepper flakes
- 1 tsp ginger finely minced
- 1 tsp fresh garlic finely minced
- 1/4 tsp sesame oil
- 1/4 tsp kosher salt
- 1 lemongrass stalk halved
- 1 lemon juiced
Instructions
- Debone rooster and cut all meat into small cubes (approximately 1/2-inch by 1/2-inch). Either brine meat or soak in buttermilk overnight.
- When ready to fry, heat a few inches of peanut oil to 400 degrees F.
- In a separate large skillet, heat a slight amount of peanut oil. Add freshly minced garlic and ginger, and stir for a few minutes before adding remaining sauce ingredients.
- To fry bird meat, first toss them through cornstarch-flour dredge. Dust off any excess, then add to hot oil. Do not crowd frying pot or pan. Remove once golden brown and allow them to rest on an open grate for grease to drain (not a napkin).
- What all birds bits have been fried, add them briefly to sauce simmering in separate skillet, then remove and add to serving dish. Nuggets should still be both crispy and coated in sauce.
- Serve hot and enjoy!
Nutrition
Calories: 2564kcalCarbohydrates: 287gProtein: 129gFat: 102gSaturated Fat: 29gPolyunsaturated Fat: 22gMonounsaturated Fat: 42gTrans Fat: 1gCholesterol: 501mgSodium: 3226mgPotassium: 1531mgFiber: 5gSugar: 127gVitamin A: 2136IUVitamin C: 40mgCalcium: 122mgIron: 10mg
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