Irish Spice Bag

Spice Bag: The Fusion Food That Fuels Ireland.

Forget the tourist traps and dive headfirst into the heart of Dublin’s late-night food scene with the legendary Irish Spice Bag. This isn’t just another fried food dish; it’s a culinary revelation, a vibrant fusion of crispy salt and chili chips, tender chicken (or your protein of choice), and stir-fried peppers and onions, all tossed in a tantalizing blend of Asian spices. Born in the bustling kitchens of Irish-Chinese takeaways, the Spice Bag is the ultimate comfort food, a savory, spicy, and utterly addictive experience. If you’re searching for authentic Irish street food or a unique fried chip and chicken recipe, look no further. This customizable dish lets you unleash your inner chef, using whatever ingredients you have on hand. Get ready to recreate the magic of Dublin’s late-night cravings with our easy-to-follow Spice Bag recipe.

Tips

what is a spice bag?

he Irish Spice Bag: a culinary phenomenon born from the vibrant fusion of Irish and Chinese takeaway traditions. A generous portion of crispy, golden salt and chili fries, mingled with tender, deep-fried salt and chili chicken, all tossed together with vibrant stir-fried peppers and onions. This symphony of textures and flavors, is delightful dance of salty, spicy, and savory notes, has captured the hearts (and stomachs) of Ireland, and most recently myself.

Often accompanied by a side of rich, aromatic curry sauce for dipping, the Spice Bag has transcended its humble origins to become a beloved comfort food, a late-night indulgence, and even, some claim, the ultimate hangover remedy. It’s a testament to Ireland’s evolving food culture, a delicious and wholly unique creation that continues to tantalize taste buds across the Emerald Isle.

What other protein can i use?

I like using my spice bag as a lazy easy way to eat those random bites of protein i have leftover. Anything from chicken, shrimp, and even tofu would work here. Its a spice bag, the spice blend is all that matters!

Do i have to use frozen food?

No, not at all! This recipe is meant to be simple, easy, and drunk proof. All you really have to worry about is frying up the aromatics and making a spice blend. The star here is really the spice blend. whether you make your own fresh food, or reheat some leftovers, it all transforms into a spice bag when you add the delicious seasning blend.

Irish Spice Bag

Preparation Time: 15 minutes | Cook Time: 30 minutes | Serving size: 19 – 22

Gather

• 24 ounces frozen French fries 
• 1½ pounds frozen chicken tenders
• 2 teaspoons yellow curry powder
• 1 tablespoon garlic powder
• 1 teaspoon chili powder
• 2 teaspoons five-spice
• 1 teaspoon Sichuan pepper, grounded
• 1 teaspoon MSG powder
• 1½ teaspoons granulated sugar
• 2 tablespoons canola oil, plus more for frying pan/wok
• 1 yellow onion, sliced medium thickness (think fajitas)
• 5 to 7 cloves of garlic, thinly sliced or roughly chopped
• 2 red chilies, sliced
• ¼ to ½ cup dried chilies, chopped
• Curry sauce (optional, side)

Follow

1. Preheat the oven to the lowest temperature between the fries and the chicken tenders. Prepare baking sheet(s) with parchment. 
2. While the oven is heating, make a spice mix: Combine curry powder, garlic powder, chili powder, five-spice, Sichuan pepper, MSG and sugar. Set aside 
3. Once the oven is preheated, place the chicken and fries in the oven. Cook for the longest amount of time listed in the directions between the two. Halfway through cook time, flip the chicken and fries. (If you used two baking sheets on two separate racks, switch sheet positions.)
4. Heat a wok or frying pan to a high heat with ½ tablespoon of oil. When the oil is shimmering, add the onion and push it around the pan constantly; you want it to soften but not color, about 1 to 2 minutes. Add garlic and red chilies, then cook for 4 minutes, moving occasionally so as to not brown. Remove from heat.
5. Once the chicken and fries are done, remove from the oven and let cool before handling. Cut chicken tenders into bite-size pieces. 
6. If you didn’t use a wok, put the chopped chicken and fries in a large bowl. Add in the onion-garlic-chili mix and 2 teaspoons of oil and then toss together. Sprinkle a generous amount of the seasoning in and toss. (Tip: Do this a little at a time; I start with 3 tablespoons and go from there, rather than all in one go.) Sprinkle in the dried chilies, tasting as you go to accommodate your spice level.
7. Portion and plate it. (If you have curry sauce handy, I highly recommend drizzling some on like you would sriracha.)