Game Meat Monday: Crispy Chilli Partridge

Another brilliant Asian-inspired dish by Ben

This recipe goes fantastically with Bens duck spring rolls – find out how to make them here.


For the dish:

  • 6 Partridge breasts
  • 1 Egg, whisked
  • 4-6 tbsp Cornflour
  • 1/2 Red bell pepper, sliced
  • 1/2 Large onion, sliced
  • 4 Spring onions, sliced
  • 1 Green chilli, sliced
  • 1 Red chilli, sliced
  • 4 Cloves garlic, crushed
  • 2 tbsp Dark soy sauce

For the spice mix:

  • 1/2 tsp Salt
  • 1/2 tsp Sugar
  • 1/2 tsp Crushed chilli flakes
  • A pinch of Chinese 5 spice
  • A pinch of ginger
  • A pinch of white pepper


  • Cut your partridge breasts into strips, making sure they are all roughly the same size.
  • Add enough beaten egg to the partridge, making sure to coat it fully.
  • Coat the partridge in the cornflour and set aside while the oil heats up.
  • Fry the coated partridge for approximately 4 minutes, or until golden. Then drain on some kitchen paper.
  • Add a little oil to a large frying pan and cook the onions, peppers, garlic and chillis for 2 minutes.
  • Add the fried partridge to the frying pan, along with the dark soy and the spice mix. Stir until everything is evenly coated.
  • Empty the partridge mix into a serving bowl and top with some spring onion and chilli slices, and a sprinkle of chilli flakes.