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Spice Bag

Spice Bag

This is the ultimate Irish-Chinese takeaway fusion, a mix of crispy oven-baked chips, fried chicken, and stir-fried peppers and onions all tossed in a potent, savory spice blend. The key is the five-spice powder; it’s what gives the dish its signature, addictive flavor.
Prep Time20 minutes
Active Time40 minutes
Total Time1 hour
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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.

Notes

The five-spice powder gives this Irish-Chinese fusion dish its signature flavor.
Best served in a paper bag or piled on a platter.