Irish Chicken and Chips Spice Bag

Irish Chicken and Chips Spice Bag

Buy ready to use spice bag mix to have your favourite mix, I sometimes add a little of curry powder and smoked paprika to vary the flavours.
5 from 3 votes
Course Main Course
Cuisine Irish
Servings 4


  • 2-3 potatoes cut into cubes or wedges
  • 3 tbsp corn flour
  • 2 tsp Chinese 5 spices (1+1)
  • 1 tsp chilli flakes (0.5+0.5)
  • ½ tsp ground coriander optional
  • 1 tsp baking powder
  • 200 g chicken fillet cut into thin strips.
  • 1 red pepper cut into pieces.
  • 1 onion cut into pieces
  • 2 tbsp fresh herbs
  • Salt and pepper


  • Preheat a deep fat fryer to 160°C.
  • Blanch the potato chips in the oil at 160˚C until cooked through but not yet crispy or browned, or about 5 minutes. Remove from the fryer and set aside.
  • In a small bowl, combine the corn flour, half of the spices, salt and pepper and baking powder. This will help to create to crispy coating.
  • Increase the temperature of the deep fat fryer to 190-200˚C.
  • In the meantime, in a second bowl, combine the chicken strips, the red pepper, onion and toss in the spices seasoning.
  • Preheat a wok pan over high heat and add some oil. Sauteed the chicken pieces and vegetables for 2-3 minutes to colour. Tossing to colour for a few minutes until fully cooked.
  • Alternatively, if desired, add all the chicken and vegetables with the potato chips in the deep fat fryer basket. Deep fry for 2-3 minutes until crispy.
  • Remove from the basket shaking excess oil, season with salt, a sprinkle of 5 spices, extra chilli flakes and a few herbs.
  • Serve with your favourite sauce and Enjoy immediately.
Keyword chicken, chips, Kevin Dundon, potato, spices

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