The trendiest, latest, most popular takeaway dish to come out of Chinese restaurants in Ireland – The Spice Bag. It’s basically crispy battered chicken, chips, chillis and a spice mixture. Here’s how you make it at home. I recommend deep frying so you get as close to the takeaway dish.
For the chicken:
2 chicken fillets (sliced into small strips)
200g of self raising flower
1/2 tsp of cumin
100ml of milk
1tsp of oil / or sunflower oil if deep frying
For the chips:
4 medium sized maris pipers washed
oil for frying
For the spice:
2 good pinches of sea salt
1tbsp of Chinese 5 spice
1 clove of garlic finely chopped
1 thumb sized piece of ginger grated
1/2tsp of chilli powder
To garnish (optional):
Sliced red and green chilli
For the chicken place the strips into a batter mix of 100ml of milk and 100g of the flour. In another bowl mix the cumin and remaining flour. Preheat the oven to 200oC/400oF/gas 6 or heat your fryer to 180 if deep frying.
Place the chicken into the mixed flour with cumin until fully coated and place onto a baking tray. If you find they aren’t fully coated go back and dip again into the batter and then back into the flour mix. Place into the oven and bake for 20-30 mins or deep fry for 6-8 mins depending of the thickness of your chicken.
For the chips slice them up to whatever thickness you like and bake with the rosemary, sliced onion and oil for 35/40 mins or deep fry until crispy and soft in the centre. If your tray isn’t non stick use some grease proof or parchment paper.
Mix the spice ingredients together in a small bowl. Combine both the chicken and chips together and then from a height spoon over the spice mix coating both the chicken and chips tossing them in a large bowl.
Recommended to serve in a bag or some newspaper with a sprinkling of red and green sliced chilli. Enjoy!