Go Back
Spice Bag Recipe
Pin Print

Spice Bag

This is Ireland's answer to loaded fries: crispy chicken, double-fried chips, and stir-fried peppers and onions all tossed in a potent Chinese five-spice blend. This is a project, but the key techniques - double-frying the potatoes for a shatteringly crisp texture and using a wet batter for the chicken are what make it worth doing right.
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes

Ingredients

For the Spice Blend

  • 1 1/2 tablespoons Diamond Crystal kosher salt
  • 2 teaspoons Chinese five-spice powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon white pepper
  • For the Curry Sauce

For the Curry Sauce

  • 1 tablespoon neutral oil
  • 1 shallot finely chopped
  • 2 teaspoons curry powder
  • 1 tablespoon all-purpose flour
  • 1 cup chicken broth
  • 1/2 cup full-fat coconut milk

For the Main

  • 2 large Russet potatoes cut into 1/2-inch thick fries
  • 1 pound boneless skinless chicken thighs, cut into 1-inch strips
  • 1 large egg
  • 4 tablespoons cornstarch
  • 1 red bell pepper thinly sliced
  • 1 green bell pepper thinly sliced
  • 1 medium onion thinly sliced
  • 1 tablespoon fresh ginger grated
  • 3 cloves fresh garlic minced
  • Neutral oil like canola or peanut, for frying

Method

  • Mix spice blend: salt, five-spice, paprika, garlic powder, onion powder, sugar, cayenne, white pepper.
  • Make curry sauce: Sauté shallot 3-4 min. Add curry powder, flour, cook 1 min. Whisk in broth and coconut milk. Simmer until thick, 5 min.
  • Boil potato fries 5-7 min until tender. Drain and dry.
  • First fry: 300°F, 4-5 min until pale. Drain on rack.
  • Mix chicken strips with egg, spice blend, cornstarch until coated.
  • Fry chicken at 350°F, 4-5 min until golden. Season with spice blend.
  • Second fry potatoes at 375°F, 2-3 min until crispy. Toss with spice blend.
  • Stir-fry peppers and onions 2-3 min. Add ginger, garlic, cook 30 sec.
  • Combine chicken, chips, vegetables. Toss with spice blend.
  • Serve with curry sauce.

Notes

Keep oil at consistent temperatures between batches.
Drain fried items on wire rack, not paper towels, to maintain crispiness.