CLASSIC SPICE BAG

Fri, 15 March 2024

INGREDIENTS:
2 free-range chicken breasts (or chicken thighs), sliced in long thin strips
100ml buttermilk
1 cup of plain flour
2 large handfuls or enough for 2 people of skin on frozen chips, the best ones you can find
1 red chilli, sliced (de-seeding optional for lower heat)
1 white onion, sliced into thin half moons
1 red or green pepper deseeded and sliced into thin strips
2 cloves of garlic minced
2 lt vegetable oil for frying if deep frying
For The Spice Bag Mix:
1 tbsp Five Spice (which includes star anise, cassia, fennel, clove and Szechuan chilli already)
1/2 tsp chilli powder
¼ tsp and ginger and garlic powder
2 tsp salt
1 tsp caster sugar
1/2 tsp white pepper

METHOD:
1). Prep the chicken by covering it in buttermilk for an hour to tenderise. In another bowl, add 2
tsp of the spice bag blend to the flour to season it.
2). Place your chips in a pot of hot vegetable oil at 170C or a deep fat fryer or you can use an
air fryer for about 7 minutes until just golden and cooked through. If using the same oil you can
set aside on a wire rack and place in a warm oven to keep warm. If you have a larger fryer you
can cook the chicken at the same time or indeed use 2 large saucepan or woks with enough oil
to cover the chips and chicken.
3). For the chicken, you’re also going to fry at 170-180ºC for around five minutes. Take your
chicken strips from the buttermilk (shaking off excess) and dunk into your seasoned flour to
coat, then gently lower into the hot oil. You may need to do this in two batches. When golden
brown and crisp, drain and remove to a wire rack over a baking sheet, lined with kitchen paper.
4). For the vegetables, heat a wok or frying pan to a high heat and add 1/2 tbsp of oil. When the
oil is hot, introduce the onions and peppers and keep moving, you want them to soften but not
colour if you can help it. After a minute or so introduce the garlic and then just before you finish
frying add in the sliced chilli and a little of the remaining spice mix, saving a little back for
sprinkling. Remove from the heat.
5). In a large mixing bowl, sprinkle remaining spice bag blend over the chicken, chips and onion,
pepper, garlic and chilli mix and toss everything together to combine.
6). Serve in paper bags or takeaway boxes if you have them for a true fakeaway take.