Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
Irish Spice Bag
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- Level: Intermediate
- Total: 25 min
- Active: 25 min
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 486
- Total Fat
- 26 g
- Saturated Fat
- 5 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 6 g
- Sugar
- 4 g
- Protein
- 17 g
- Cholesterol
- 35 mg
- Sodium
- 1005 mg
The spice bag is a relatively new addition to Ireland’s takeout options. Reportedly born in Dublin at a Chinese takeaway around the mid‑2000s, salt‑and‑chili flavors met the Irish love of chips (French fries) and crispy chicken to become a staple takeout order. This at‑home recipe for a spice bag leans into the classic mash‑up: Frozen fries and crunchy chicken tenders get a quick fry and are tossed with bell peppers, chile slices, scallions and a punchy spice blend. A shake in a paper bag gives everything the classic presentation — rip the bag open for a messy, irresistibly fragrant meal that’s ready to eat with a drizzle of curry sauce, sweet chili sauce or both.
- Level: Intermediate
- Total: 25 min
- Active: 25 min
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 486
- Total Fat
- 26 g
- Saturated Fat
- 5 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 6 g
- Sugar
- 4 g
- Protein
- 17 g
- Cholesterol
- 35 mg
- Sodium
- 1005 mg
Ingredients
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Directions
Special equipment:
a brown paper bag- Heat 3 inches of oil in a large heavy pot or Dutch oven. Place a cooling rack over a rimmed baking sheet. Working in batches, deep-fry the fries and chicken tenders in the oil according to package instructions. Drain on the cooling rack and season lightly with salt.
- In a small bowl, stir together the bouillon powder, Sichuan pepper, curry powder, five-spice powder, sugar, garlic powder, turmeric, white pepper and 1/2 teaspoon salt.
- Heat a wok or large skillet over high heat. Add the 2 tablespoons oil to the pan. When the oil is hot, add the bell pepper, scallions and Fresno chile. Stir-fry until the vegetables just begin to wilt, about 1 minute. Add the fries and chicken and sprinkle with about a third of the spice mix. Toss and stir-fry to coat everything in the spices and oil, 1 to 2 minutes. Immediately transfer to a brown paper bag and sprinkle with another third of the spice mix. Close the bag and shake well.
- To serve, tear the bag open and drizzle with curry sauce and/or sweet chili sauce. Serve the remaining spice mix on the side for sprinkling.
