# Irish Spice Bag

A simple yet amazing creation of chips, crispy chicken, vegetables, and spices drenched in curry sauce.

- Servings: 2 servings
- Cuisine: Indian
- Category: Soup
- Language: en

## Ingredients

- 2 to 3 boneless skinless chicken thighs
- 1 tsp baking soda
- 1 egg white
- 1 salt and pepper
- 1 rice wine vinegar
- 1 tsp soy sauce
- 1 tsp sesame oil
- 1 to 2 spring onions
- 0.5 white onion
- 1 to 2 chillies
- 0.33 bell pepper
- 1 cornstarch
- 1 flour
- 500 g straight cut chips
- 1 cooking oil
- 0.5 tsp five spice
- 0.5 tsp sugar
- 1 tsp salt
- 1 tsp white pepper
- 1 tsp MSG
- 1 tsp chilli flakes
- 1 tsp paprika
- 1 tsp chilli powder
- 1 tsp onion powder
- 2 cloves garlic

## Instructions

1. Start by slicing two to three boneless skinless chicken thighs into strips.
2. Velvet the chicken by coating it with a teaspoon of baking soda, an egg white, salt and pepper, and some rice wine vinegar.
3. Optionally, add a teaspoon of soy sauce and some sesame oil for extra flavor.
4. Let the chicken rest for at least 30 minutes, or ideally overnight.
5. While 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.
6. Transfer 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.
7. Heat your cooking oil until hot enough for frying.
8. Prepare your chips; you can cut them yourself or use frozen straight-cut chips.
9. Fry the chicken in two to three batches if necessary, making sure not to overcrowd the pan, and cook until about 80% done.
10. Fry the chips until about 80% done.
11. Prepare 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.
12. Begin the second fry of the chicken and chips.
13. On the side, have another pot or pan ready with the vegetables and seasoning.
14. Immediately after the second fry is done, transfer the chicken and chips into the pan with the vegetables and seasoning.
15. Toss on the seasoning and give everything a really good mix.
16. Add two cloves of garlic and, if needed, more paprika for color.
17. Ensure every piece of chicken, chips, and vegetables is well-covered and has a red tint.
18. Serve the spice bag, optionally on a bed of egg fried rice and drenched with curry sauce.

## Equipment

- pot
- pan

## 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.

## Source

- Original video: https://youtu.be/KE3cryy-MAs?si=oFYZy9GyTzuxYqGl
- Recipe page: https://www.cliprecipe.com/recipe/eacae004-de0a-4982-8a4d-a9006bc8c4ff
- Extracted: 2026-03-16

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt