Irish Spice Bag Chicken
Ireland's iconic Chinese-Irish takeaway invention — crispy fried chicken strips tossed with julienned fried chips (fries), sautéed peppers, onions and a distinctive Chinese five-spice and chilli blend. Born in Dublin Chinese takeaways, it became Ireland's most beloved late-night dish.
- Total
- 50 min
- Serves
- 4
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Soak chicken in buttermilk 1 hour. Mix flour, cornflour, five spice, chilli flakes, garlic powder and salt.
About 5 min
Coat chicken strips in the seasoned flour mixture. Deep fry at 175°C for 5–6 minutes until crispy. Rest on a rack.
About 14 min
Fry chips until crispy.
About 14 min
Stir-fry peppers, onion and chilli in a hot wok in a little oil with soy sauce and extra five spice until softened (3 minutes).
About 14 min
Toss the crispy chicken and chips with the pepper-onion mixture. Serve in a paper bag or tray. Eat immediately.
About 3 min
Nutrition per serving (estimate)
- Calories
- 620
- Protein
- 34 g
- Carbs
- 68 g
- Fat
- 22 g
- Fibre
- 4 g
- Sugar
- 6 g
- Sodium
- 980 mg
Contains: gluten, dairy, soy
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Recipe by Boon Tools.