📝 About This Recipe
A cult classic born in the vibrant takeaway scene of Dublin and refined through the lens of Modern British fusion, the Spice Bag is the ultimate comfort food. This dish marries crispy, golden-fried chicken strips and chunky chips with a bold, aromatic salt-and-chili seasoning that features Sichuan peppercorns and star anise. It's a fiery, salty, and addictive experience that captures the heart of contemporary Anglo-Indian street food culture.
🥗 Ingredients
The Protein
- 500 grams Chicken Breast (cut into thin, bite-sized strips)
- 1 Egg (lightly beaten)
- 1/2 cup Cornflour (Cornstarch) (for a light, crispy coating)
The Chips
- 3-4 large Maris Piper Potatoes (peeled and cut into thick-cut chips)
- 1 liter Vegetable Oil (for deep frying)
The Signature Spice Mix
- 1 tablespoon Sea Salt
- 1 tablespoon Chinese Five Spice
- 1/2 teaspoon Sichuan Peppercorns (toasted and crushed)
- 1 teaspoon Chili Flakes (adjust to heat preference)
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Granulated Sugar (to balance the heat)
The Wok Toss
- 1/2 Red Bell Pepper (sliced into thin strips)
- 1/2 Green Bell Pepper (sliced into thin strips)
- 1 small White Onion (sliced into wedges)
- 2 Fresh Red Chilies (finely sliced)
- 2 stalks Spring Onions (chopped for garnish)
👨🍳 Instructions
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1
Prepare the Spice Mix by combining the sea salt, Chinese five spice, crushed Sichuan peppercorns, chili flakes, garlic powder, and sugar in a small bowl. Set aside.
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2
Parboil the potato chips in salted boiling water for 5-6 minutes until the edges are just softening but they still hold their shape. Drain and let them steam dry completely.
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3
While the chips dry, prepare the chicken. Toss the chicken strips in the beaten egg, then dredge them thoroughly in the cornflour until every piece is well-coated and dry to the touch.
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4
Heat the vegetable oil in a deep fryer or large heavy-bottomed pot to 160°C (320°F). Fry the parboiled chips in batches until they are pale gold and cooked through. Remove and drain on paper towels.
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5
Increase the oil temperature to 190°C (375°F). Fry the chicken strips in small batches for 3-4 minutes until they are deeply golden, crispy, and cooked through. Drain on a wire rack.
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6
Briefly return the chips to the hot oil for 1-2 minutes to give them a final 'flash fry' for maximum crunch. Drain and set aside with the chicken.
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7
Heat 1 tablespoon of oil in a large wok over high heat until smoking slightly.
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8
Add the sliced onions and bell peppers to the wok. Stir-fry rapidly for 2 minutes until they have a slight char but remain crisp.
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9
Add the fresh sliced chilies and half of the prepared Spice Mix to the vegetables, tossing quickly to release the aromatics.
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10
Add the crispy chicken and chips into the wok with the vegetables.
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11
Sprinkle the remaining Spice Mix over the contents of the wok. Toss everything vigorously for 1 minute so the seasoning coats every surface evenly.
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12
Turn off the heat, throw in the chopped spring onions for a final toss, and serve immediately in a large bowl or a brown paper bag for the authentic takeaway experience.
💡 Chef's Tips
For the ultimate crunch, ensure your parboiled chips are completely dry before frying; moisture is the enemy of crispiness. Don't skip the Sichuan peppercorns; they provide that unique 'numbing' sensation that defines a great spice bag. If you're short on time, you can use high-quality frozen chunky chips, but the double-fry method for fresh potatoes is superior. Always fry in batches; overcrowding the pot will drop the oil temperature and lead to greasy chicken and chips. Adjust the salt-to-spice ratio to your liking; start with half the mix and taste as you go.
🍽️ Serving Suggestions
Serve with a side of warm Chinese-style curry sauce for dipping—it's the traditional accompaniment. A cold Lager or a crisp Pale Ale cuts through the salt and spice perfectly. For a refreshing contrast, serve with a side of pickled cucumbers or a simple slaw. A squeeze of fresh lime over the top just before eating adds a bright, zesty lift to the heavy spices.