Crispy chilli pigeon recipe | ShootingUK

Ingredients

• 2 tsp Chinese five-spice
• Pinch of salt
• 5 heaped tbsp cornflour
• 350g pigeon breast, cut into thin strips
• 2 tbsp sesame oil
• Half a small white onion, sliced
• ½ chilli, deseeded and finely diced
• 3 garlic cloves, finely diced
• 2 bell peppers, sliced into strips
• 3½ tbsp rice vinegar
• 3 tbsp ketchup
• 3 tbsp sweet chilli sauce
• 1½ tbsp soy sauce
• 500ml vegetable oil