Homemade Spicebag
Salty, crispy, and spicy; recreate this takeaway favourite at home
Serves 2
Cooking Time - 45mins + 1 hour for chicken to tenderise
Dipping sauces are a great addition to this dish. Try your favourite condiments like ketchup or chilli sauce, or curry and satay sauces work well too.
Ingredients
2 Chicken Fillets (sliced into long strips)
100ml Buttermilk
2-3tbsp Plain Flour
4 Large Potatoes such as Maris Pipers
1 Carrot Sliced thinly or grated
2 Chilis (optional) Sliced
1 Onion Sliced Thinly
Vegetable Oil
Spice Bag Mix
1 Tbsp Chinese 5 spice
¼ Tsp Cinnamon
2 Tsp Salt
1 Tsp Pepper
1 Tsp Garlic Powder
1 Tsp Chili Powder
2 Tsp Sugar
Recipe Method
Start by tenderising your chicken, place chicken slices in a large bowl with buttermilk and chill in the fridge for at least 30 mins to 1 hour.
For the chips, slice the potatoes into thick slices while keeping the skins on. Parboil for 4. mins to ensure a nice fluffy center.
While the chips are parboiling, Preheat oven to 200
Drain the potatoes in a colander and shake off excess moisture until edges are roughed up on potatoes. In a bowl, toss the potatoes in oil and lay on a dry baking tray making sure to leave space between potatoes. Bake for 20 minutes and then turn potatoes over and cook for another 10.
Remove your chicken from the buttermilk, shake off any excess liquid and place in a bowl of flour along with a tsp of the spice mix. Toss the strips around until fully coated.
In batches, shallow-fry chicken strips in a wok for 5-6 mins each side until golden brown and cooked through. Place these on some kitchen paper until ready to serve.
Add some more oil to the wok as needed, fry the sliced carrot, onion and chilli until lightly coloured and softened.
When the potatoes are cooked, using a wok or large bowl, add all ingredients together with the remaining spice mix and toss until combined well.
Serve straight away.