One of the most interesting aspects of koji flour—rice that has been inoculated with koji mold, dried and ground—is its ability to double as a delicious breading. The enzymes in koji flour convert starch into sugar, making the exterior caramelize when introduced to heat. To capitalize on this chemical reaction, I enjoy making koji-fried pheasant cutlets. The thin pieces of succulent meat have a sweet and crunchy crust that I crave.

Koji flour is completely safe for human consumption and it’s a staple pantry item for me. In the words of René Redzepi, chef and co-owner of the renowned Danish restaurant Noma and author of The Noma Guide to Fermentation, “It’s a new ace-in-the-hole that occupies a space between an exotic sugar and all-purpose flour.”

You can make koji flour at home by buzzing dried koji rice into a fine powder using a blender or food processor. Store it in an airtight container at room temperature or in a refrigerator.

Think of this recipe as the Asian version of schnitzel or Milanese. The pheasant breasts should be pounded thin, dredged in koji flour and then quickly pan-fried to a golden brown. Because of the sugar in the koji flour, the crust develops rapidly. Luckily, pheasant cooks just as fast.

To balance out the richness of the koji-fried pheasant, pair it with a bright herb salad that’s packed with flavor and spice. The acidity from the lime adds an interesting element that reminds me of chicken brined in pickle juice. You can double up on the herb salad and add crisp lettuce to make it a full side dish, or serve it with fried rice.

If you’re unfamiliar with koji, check out my introductory article on this culinary phenomenon.