Ingredients
For the Spice Blend
- 2 teaspoons Diamond Crystal kosher salt
- 1 tablespoon smoked paprika
- 2 teaspoons sweet paprika
- 2.5 teaspoons Chinese five-spice powder
- 1.5 teaspoons garlic powder
- 1 teaspoon light brown sugar
- 1 teaspoon onion powder
- 1 teaspoon white pepper
For Everything Else
- 3 large russet potatoes, cut into thick-cut fries or wedges
- Canola oil
- 2 boneless, skinless chicken breasts, cut into 1-inch strips
- 1 1/2 cups all-purpose flour
- 3 eggs, beaten
- 1 small yellow onion, cut into strips
- 1 red bell pepper, cut into strips
- 1 green bell pepper, cut into strips
Make the Spice Blend and Prep the Oven
Preheat your oven to 400F.
In a small bowl, combine all the ingredients for the spice blend. Whisk them together for at least 30 seconds to ensure everything is evenly distributed. You will use this blend multiple times throughout the recipe.
Bake the Chips
In a large bowl, toss the potato wedges with 3 tablespoons of canola oil and 2 teaspoons of the spice blend until every piece is evenly coated.
Spread the potatoes in a single layer on a large, foil-lined baking sheet. Bake for ~20 minutes, then flip the potatoes and bake for another ~15-20 minutes, until they are golden brown and crispy on the edges.
Bread and Fry the Chicken
While the chips are baking, set up a standard breading station. Place 3/4 cup of plain flour in one shallow dish, the beaten eggs in a second, and the remaining 3/4 cup of flour mixed with 1 tablespoon of the spice blend in a third dish.
Dredge each chicken strip first in the plain flour, then the egg, and finally press it firmly into the seasoned flour to get a thick coating.
Heat about a half-inch of canola oil in a large skillet over medium-high heat to 350F. Fry the chicken in batches for ~3-4 minutes per side, until golden brown and cooked through to 165F. Drain on a wire rack and immediately sprinkle with more of the spice blend while the chicken is still hot.
Cook the Peppers and Onions
About 10 minutes before the chips are done, heat 1 tablespoon of canola oil in a large skillet or wok over high heat. Add the onion and bell pepper strips and stir-fry for ~4-5 minutes until they are softened and have a slight char.
Toss Everything Together
Once the chips are fully cooked, add the stir-fried peppers and onions and the fried chicken pieces directly to the baking sheet.
Sprinkle generously with another tablespoon or two of the spice blend. Using two large spoons, toss everything together on the hot baking sheet until every single component is coated in the seasoning.
Serve immediately, traditionally in a paper bag or just piled high on a platter. This dish needs to be eaten while it’s hot for the best texture contrast.
Spice Bag
Ingredients
For the Spice Blend
- 2 teaspoons Diamond Crystal kosher salt
- 1 tablespoon smoked paprika
- 2 teaspoons sweet paprika
- 2.5 teaspoons Chinese five-spice powder
- 1.5 teaspoons garlic powder
- 1 teaspoon light brown sugar
- 1 teaspoon onion powder
- 1 teaspoon white pepper
For Everything Else
- 3 large russet potatoes cut into thick-cut fries or wedges
- Canola oil
- 2 boneless skinless chicken breasts, cut into 1-inch strips
- 1 1/2 cups all-purpose flour
- 3 eggs beaten
- 1 small yellow onion cut into strips
- 1 red bell pepper cut into strips
- 1 green bell pepper cut into strips
Instructions
- Preheat the oven to 400F.
- Whisk together the salt, both paprikas, five-spice powder, garlic powder, brown sugar, onion powder, and white pepper in a small bowl.
- Toss the potato wedges with 3 tablespoons of the canola oil and 2 teaspoons of the spice blend.
- Spread the potatoes on a foil-lined baking sheet and bake for 20 minutes, flip, then bake another 15-20 minutes until crispy.
- Set up three shallow dishes: plain flour in the first, beaten eggs in the second, and remaining flour mixed with 1 tablespoon spice blend in the third.
- Dredge each chicken strip in the plain flour, then egg, then seasoned flour.
- Heat a half-inch of the canola oil to 350F in a large skillet.
- Fry the chicken in batches for 3-4 minutes per side until golden and cooked to 165F.
- Drain the chicken on a wire rack and sprinkle with the spice blend while hot.
- Heat 1 tablespoon of the canola oil in a large skillet over high heat.
- Stir-fry the onion and bell peppers for 4-5 minutes until softened with slight char.
- Add the peppers, onions and chicken to the baking sheet with the chips.
- Sprinkle with 1-2 tablespoons of the spice blend and toss everything together until well coated.
- Serve immediately while hot.
