Irish Spice Bag

Andy | Dinner | Irish

Prep time: 45 min Cook time: 45 min Servings: 4

The Irish Spice Bag is an elite tier method of chips recipes. It has golden, crispy chips tossed in a wok with capsicum and spice mix and fried chicken and served with a curry sauce - yum!

The Irish Spice Bag is a Chinese-Irish takeaway dish that emerged from Chinese restaurants in Dublin in the early 2000s. It's deep-fried chicken and chips tossed in a spice blend, finished quickly in a hot wok with capsicum, onion, and garlic. The spice mix is what defines the dish. It's a combination of two chilli powders, Chinese five spice, garlic powder, MSG, and white pepper that coats everything in a dry, savoury seasoning with gentle heat. Kashmiri chilli contributes the characteristic deep red colour without pushing the dish into aggressively hot territory.

The chips go through a two-stage fry so they stay crispy, the chicken marinates in a Shaoxing, Maggi seasoning, and egg mixture for up to six hours before getting dredged in a rice and plain flour blend, and a quick roux-based curry sauce comes together on the stovetop while everything else is being prepped. The final step is a hot wok toss, which is fast, so have every component ready before the oil goes on.

Ingredient Notes

Kashmiri chilli powder: Kashmiri chilli is much milder than standard chilli powder and is used here for its deep red colour rather than heat. It contributes warmth and a vivid appearance to the spice mix without making the dish aggressively spicy. You can find it at Asian or Indian grocery stores.

Rice flour: Blending rice flour with plain flour for the chicken dredge produces a lighter, crispier crust than plain flour alone. Rice flour has less gluten, so it creates a more delicate coating that holds its texture even after being tossed in the wok with the vegetables and chips.

Shaoxing cooking wine: A fermented Chinese rice wine used in the marinade to add depth and a subtle savoury sweetness to the chicken before frying. If you can’t find it, dry sherry is the closest substitute.

MSG: You can leave this out if you have allergies or prefer not to use it.

Equipment

Chopping board
Chef’s knife
Large saucepan (for deep frying)
Thermometer
Large mixing bowl (for marinating)
Large mixing bowl (for flour dredge)
Wire rack
Wok
Medium saucepan (for curry sauce)
Whisk
Tongs
Slotted spoon

Ingredients

1 batch Chips (French Fries)
8 chicken tenders
peanut oil, for deep frying
100g plain flour
100g rice flour
sea salt, to season
1 red capsicum (bell pepper)
1 brown onion
2 spring onions
3 cloves garlic
Marinade
1 egg
1 tbsp Shaoxing cooking wine
1 tsp Maggi seasoning
sea salt and ground white pepper, to season
pinch MSG
Spice mix
2 tsp sea salt
1 tsp caster sugar
½ tsp garlic powder
½ tsp chilli powder
1 tsp Kashmiri chilli powder
½ tsp Chinese 5 spice
½ tsp MSG
½ tsp ground white pepper
Curry sauce
50g butter
50g flour
1 tbsp curry powder
400ml chicken stock

Directions

Make the chips
Cook chips as per the linked recipe and do the final fry just before frying the chicken tenders.
Marinate the chicken
In a large bowl whisk the egg, Shaoxing, Maggi seasoning, salt, pepper and MSG.
Add the chicken tenders and toss well to coat. Cover and refrigerate for 2 to 6 hours.
Prep the spice mix
Combine the salt, sugar, garlic powder, chilli powder, Kashmiri chilli, Chinese 5 spice, MSG and white pepper in a small bowl and mix well to combine. Set aside.
Make the curry sauce
Melt the butter in a medium saucepan over medium heat. Once it starts to foam, add the flour, stirring to mix well. Whisk in the curry powder and season with some salt. Cook for 2 minutes, until aromatic.
Gradually add the chicken stock, whisking constantly, until smooth. Bring to a simmer and cook for 3-4 minutes, whisking continuously. Set aside and keep warm.
Cook the chicken and finish
Heat enough oil in a large saucepan to deep fry the chicken and place over medium-high heat until 180°C (355°F).
Combine the plain flour and rice flour in a large bowl, season with salt and mix well. Add the chicken pieces and toss until each piece is well coated. Add them back into the marinade to coat, then again into the flour mixture for a double dredge.
Slice the capsicum and onion thinly, then slice the white part of the spring onion into 1cm chunks and the green part thinly. Chop the garlic and set aside.
Deep fry the chicken in batches for 4-5 minutes, until golden brown and cooked through. Drain on a wire rack over a tray.
Heat a little oil in a wok over high heat. Add the capsicum and onion, toss for 1 minute. Stir in the white part of the spring onions and the garlic. Season with some salt and cook, tossing, for a further 1-2 minutes.
Season the vegetables with half of the spice mix, then add the chicken and chips to the wok. Toss to combine, then season with more of the spice mix and add the greens of the spring onion. Toss well then transfer to serving bags.
Season with the last of the spice mix and serve with the curry sauce on the side.

Ingredients

Directions

Recipe notes