Ireland's Best Fast Food: Irish Spice Bag | Cookin' Somethin'

chicken pieces

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu provides a plant-based option while chicken thighs are more economical.

potato chips

🥗Healthier: baked sweet potato fries

💰Cheaper: homemade fries

Baked sweet potato fries are lower in fat, while homemade fries can save costs.

five spice powder

🥗Healthier: curry powder

💰Cheaper: mixed spices

Curry powder offers a different flavor profile with potential cost savings.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos can be less expensive.

Pour the vegetable oil into a tall, heavy Dutch oven, filling no more than halfway. Preheat to 350°F.

Cut the chicken thighs in half lengthwise to create strips.

To Prepare the batter, in a bowl, whisk together: Rice flour, Soda water, Turmeric, Salt.

Lightly dust the chicken strips with additional rice flour before dipping into the batter.

Working in batches, dip the strips into the batter, let the excess batter drip off, then carefully lower them into the hot oil. Do not overcrowd the pot.

Fry until the coating is golden brown and the chicken reaches an internal temperature of 165°F.

Carefully remove them with tongs or a slotted spoon and place on a sheet tray lined with a wire rack. Reserve until needed.

Place the water into a small saucepan and bring to a gentle simmer.

Break off small pieces of the Japanese curry cubes and slowly add them to the simmering water.

After adding a portion of the curry cubes, whisk until it has completely dissolved. Allow the mixture to return to a simmer before adding more.

Continue this process until the sauce reaches a gravy-like consistency. Remove from heat and reserve until needed.

Pour the vegetable oil into a tall, heavy Dutch oven, filling no more than halfway. Preheat to 300°F.

Peel the Yukon Gold potatoes and cut into chip-sized chunks.

Working in batches, gently place the potatoes into the hot oil. Fry until fork-tender.

Remove them with a slotted spoon and transfer to a sheet tray lined with a wire rack. Allow chips to cool completely. For best results, freeze overnight before refrying.

Prepare the vegetables by thinly slicing the red bell pepper, green bell pepper, and red onion. Cut scallions into 1-inch pieces.

Increase the oil temperature to 350°F.

Working in batches, fry the potatoes a second time until crispy, about 5 minutes.

Remove them with a slotted spoon and place on a sheet tray with a wire rack.

While frying the chips, sauté the prepared vegetables in a hot pan until tender and caramelized.

Once everything is completely, in a large bowl, toss together: Double-fried chips, Prepared goujons, Sautéed vegetables, Chili oil, Salt, Chili flakes, Curry powder, Mala spice.

Add less or more of each, to your liking.

For full effect, serve in a foil pouch with a cup of hot Japanese Curry Sauce on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens