4scallions, sliced thin(white and green parts separated)
6 to 10small hot chiles, like Thai chiles, minced(optional)
2tablespoonschile bean paste(Pixian or doubanjiang)
1/2teaspoonpotato, tapioca or corn starch
2tablespoonsChianking or malt vinegar
1teaspoonground Sichuan peppercorns
Whisk together the marinade ingredients (except the oil), leaving no lumps, then work them into the pheasant breast with your hands until each piece is well coated. Let this sit while you chop everything else.
Using a mortar and pestle or a spice grinder, grind the Sichuan peppercorns to a powder.
In a wok or deep pot, heat several cups of oil until it hits about 325°F to 350°F. If you don't have a thermometer, flick a little flour into the oil and when it sizzles instantly you are good to go. Add about 1/3 of the pheasant pieces and use a butter knife or chopstick to separate them. Let them fry until golden brown, about 3 minutes or so. Move the pheasant to a cooling rack set over paper towels to drain. Repeat with the next third of the meat, and then the last third. This all can be done up to a couple hours before you serve.
When you are ready to serve, have your steamed rice already made. Heat about 3 tablespoons of the oil in a wok or frying pan over very high heat. When it begins to smoke, add the garlic, ginger and the white parts of the scallions, as well as the chiles (if using), and stir fry them about 30 seconds. Add the chile bean paste and the reserved pheasant and toss to combine for a few seconds.
Whisk in the 1/2 teaspoon of corn starch with the stock and add that to the wok, along with the vinegar and soy sauce. Toss to combine and boil furiously for a minute or so. Turn off the heat, add the Sichuan peppercorn and the green parts of the scallions, toss to combine, and serve over rice.
NOTE: The chile bean paste is in most supermarkets in the Asian aisle. As for the frying oil, it can be strained and reused several times before discarding.