1Start by slicing two to three boneless skinless chicken thighs into strips.
2Start by slicing two to three boneless skinless chicken thighs into strips.
3Start by slicing two to three boneless skinless chicken thighs into strips.
4Velvet the chicken by coating it with a teaspoon of baking soda, an egg white, salt and pepper, and some rice wine vinegar.
5Velvet the chicken by coating it with a teaspoon of baking soda, an egg white, salt and pepper, and some rice wine vinegar.
6Velvet the chicken by coating it with a teaspoon of baking soda, an egg white, salt and pepper, and some rice wine vinegar.
7Optionally, add a teaspoon of soy sauce and some sesame oil for extra flavor.
8Optionally, add a teaspoon of soy sauce and some sesame oil for extra flavor.
9Optionally, add a teaspoon of soy sauce and some sesame oil for extra flavor.
10Let the chicken rest for at least 30 minutes, or ideally overnight.
11Let the chicken rest for at least 30 minutes, or ideally overnight.
12Let the chicken rest for at least 30 minutes, or ideally overnight.
13While the chicken is resting, prep the vegetables: one to two spring onions, half a white onion cut to your liking, one to two chilies, and some bell pepper.
14While the chicken is resting, prep the vegetables: one to two spring onions, half a white onion cut to your liking, one to two chilies, and some bell pepper.
15While the chicken is resting, prep the vegetables: one to two spring onions, half a white onion cut to your liking, one to two chilies, and some bell pepper.
16Transfer the chicken into a big enough bowl for mixing and add a good amount of cornstarch and a little bit of flour, mixing until you have a sticky texture.
17Transfer the chicken into a big enough bowl for mixing and add a good amount of cornstarch and a little bit of flour, mixing until you have a sticky texture.
18Transfer the chicken into a big enough bowl for mixing and add a good amount of cornstarch and a little bit of flour, mixing until you have a sticky texture.
19Heat your cooking oil until hot enough for frying.
20Heat your cooking oil until hot enough for frying.
21Heat your cooking oil until hot enough for frying.
22Prepare your chips; you can cut them yourself or use frozen straight-cut chips.
23Prepare your chips; you can cut them yourself or use frozen straight-cut chips.
24Prepare your chips; you can cut them yourself or use frozen straight-cut chips.
25Fry the chicken in two to three batches if necessary, making sure not to overcrowd the pan, and cook until about 80% done.
26Fry the chicken in two to three batches if necessary, making sure not to overcrowd the pan, and cook until about 80% done.
27Fry the chicken in two to three batches if necessary, making sure not to overcrowd the pan, and cook until about 80% done.
28Fry the chips until about 80% done.
29Fry the chips until about 80% done.
30Fry the chips until about 80% done.
31Prepare the seasoning mix: half a teaspoon of five spice, half a teaspoon of sugar, a full teaspoon of salt, white pepper, MSG, chili flakes, paprika, and optionally a teaspoon of chili powder and a teaspoon of onion powder.
32Prepare the seasoning mix: half a teaspoon of five spice, half a teaspoon of sugar, a full teaspoon of salt, white pepper, MSG, chili flakes, paprika, and optionally a teaspoon of chili powder and a teaspoon of onion powder.
33Prepare the seasoning mix: half a teaspoon of five spice, half a teaspoon of sugar, a full teaspoon of salt, white pepper, MSG, chili flakes, paprika, and optionally a teaspoon of chili powder and a teaspoon of onion powder.
34Begin the second fry of the chicken and chips.
35Begin the second fry of the chicken and chips.
36Begin the second fry of the chicken and chips.
37On the side, have another pot or pan ready with the vegetables and seasoning.
38On the side, have another pot or pan ready with the vegetables and seasoning.
39On the side, have another pot or pan ready with the vegetables and seasoning.
40Immediately after the second fry is done, transfer the chicken and chips into the pan with the vegetables and seasoning.
41Immediately after the second fry is done, transfer the chicken and chips into the pan with the vegetables and seasoning.
42Immediately after the second fry is done, transfer the chicken and chips into the pan with the vegetables and seasoning.
43Toss on the seasoning and give everything a really good mix.
44Toss on the seasoning and give everything a really good mix.
45Toss on the seasoning and give everything a really good mix.
46Add two cloves of garlic and, if needed, more paprika for color.
47Add two cloves of garlic and, if needed, more paprika for color.
48Add two cloves of garlic and, if needed, more paprika for color.
49Ensure every piece of chicken, chips, and vegetables is well-covered and has a red tint.
50Ensure every piece of chicken, chips, and vegetables is well-covered and has a red tint.
51Ensure every piece of chicken, chips, and vegetables is well-covered and has a red tint.
52Serve the spice bag, optionally on a bed of egg fried rice and drenched with curry sauce.
53Serve the spice bag, optionally on a bed of egg fried rice and drenched with curry sauce.
54Serve the spice bag, optionally on a bed of egg fried rice and drenched with curry sauce.
Ingredients
2 to 3 boneless skinless chicken thighs
2 to 3 boneless skinless chicken thighs
2 to 3 boneless skinless chicken thighs
1 tsp baking soda
1 tsp baking soda
1 tsp baking soda
1 egg white
1 egg white
1 egg white
1 salt and pepper
1 salt and pepper
1 salt and pepper
1 rice wine vinegar
1 rice wine vinegar
1 rice wine vinegar
1 tsp soy sauce
1 tsp soy sauce
1 tsp soy sauce
1 tsp sesame oil
1 tsp sesame oil
1 tsp sesame oil
1 to 2 spring onions
1 to 2 spring onions
1 to 2 spring onions
0.5 white onion
0.5 white onion
0.5 white onion
1 to 2 chillies
1 to 2 chillies
1 to 2 chillies
0.33 bell pepper
0.33 bell pepper
0.33 bell pepper
1 cornstarch
1 cornstarch
1 cornstarch
1 flour
1 flour
1 flour
500 g straight cut chips
500 g straight cut chips
500 g straight cut chips
1 cooking oil
1 cooking oil
1 cooking oil
0.5 tsp five spice
0.5 tsp five spice
0.5 tsp five spice
0.5 tsp sugar
0.5 tsp sugar
0.5 tsp sugar
1 tsp salt
1 tsp salt
1 tsp salt
1 tsp white pepper
1 tsp white pepper
1 tsp white pepper
1 tsp MSG
1 tsp MSG
1 tsp MSG
1 tsp chilli flakes
1 tsp chilli flakes
1 tsp chilli flakes
1 tsp paprika
1 tsp paprika
1 tsp paprika
1 tsp chilli powder
1 tsp chilli powder
1 tsp chilli powder
1 tsp onion powder
1 tsp onion powder
1 tsp onion powder
2 cloves garlic
2 cloves garlic
2 cloves garlic
Equipment
potpan
Tips
For the chicken, use thighs as they are juicier, tastier, and cheaper.
Velveting the chicken with baking soda and egg white keeps the meat soft and tender after frying.
When coating the chicken, use a good amount of cornstarch and just a little bit of flour for a sticky texture, avoiding too much coating.
Do not fully cook the chicken and chips during the first fry; cook them until 80% done for extra crispiness on the second fry.
Ensure the oil on the chips and chicken is hot when transferring to the seasoning so it latches on properly.
A little bit of five spice goes a long way, so be careful not to add too much.
Make sure every piece of chicken, chips, and vegetables is covered well with the seasoning and has a nice red tint.