Dublin Spice Bag Chicken & Chips, Oven‑Crisp at Home
Oven-crisp fries and bite-size chicken tossed with sautéed onions and bell peppers, a garlicky chili-spice blend, and a bright squeeze of lime—bold heat, white-pepper tingle, and five-spice warmth like an Irish takeaway spice bag.
Equipment
- Oven
- Large pot
- Colander
- Sheet pan
- Large wok or 12-inch skillet
- Small bowl (for seasoning mix)
- Wire rack or paper towels
Ingredients
- 600 g Russet or Maris Piper potatoes cut into chunky fries (about 3 medium)
- 4–6 tbsp Neutral oil canola/vegetable/sunflower, divided
- 500 g Boneless, skinless chicken thighs (or breast) cut into 2–3 cm (1-inch) pieces
- 6 tbsp Cornstarch (cornflour) for coating chicken
- 1 tsp Sesame oil
- 1 tsp Fine salt for chicken; plus more to taste for fries
- 1 medium Yellow onion thickly sliced
- 2 Bell peppers sliced into 1 cm (1/2-inch) strips (1 red, 1 green)
- 1 small Fresh red chili thinly sliced (optional)
- 1 Lime cut into wedges
Spice-bag seasoning
- 1½ tsp Coarse salt
- 1 tsp Sugar
- 1 tsp Chinese five-spice powder
- 1 tsp Garlic powder
- ¾ tsp White pepper
- 1 tsp Crushed red chili flakes or mild chili powder to taste
- ¼–½ tsp Ground Sichuan pepper optional but classic
Instructions
- Heat the oven and start the fries: Set a rack in the upper third of the oven and preheat to 230°C / 450°F. Bring a large pot of salted water to a rolling boil. Add the potato sticks and parboil 3–4 minutes until the edges just soften. Drain well and let steam off in the colander for 2 minutes.
- Rough up and oil the fries: Return potatoes to the dry pot and shake gently to fuzz up the edges. Toss with 2–3 tbsp (30–45 ml) neutral oil and 1/2 tsp salt. Spread on a large, lightly oiled sheet pan without crowding. Roast 15 minutes, flip, then roast 10–15 minutes more until deep golden and crisp.
- Season the chicken: While the fries roast, pat chicken dry. Toss with sesame oil, 1 tsp fine salt, and cornstarch until every piece looks powdery and well coated. If the mix seems pasty, sprinkle in another spoonful of cornstarch.
- Sauté the veg: Heat a large wok or 12-inch skillet over medium-high until hot. Add 1 tbsp (15 ml) oil. When it shimmers, add onion and peppers and stir-fry 3–4 minutes until just tender with a few charred spots. Scrape to a warm plate.
- Crisp the chicken: Add enough oil to film the same pan (about 2–3 tbsp / 30–45 ml). When shimmering, add half the chicken in a single layer and fry 3–4 minutes per side until golden and cooked through (to 74°C / 165°F). Transfer to a rack or paper towel and repeat with remaining chicken.
- Combine and toss: Return all chicken and the sautéed veg to the pan over medium heat. Sprinkle on about half the spice-bag seasoning and toss 30–45 seconds until fragrant.
- Add the fries: Tip the hot fries into the pan, sprinkle on most of the remaining seasoning, and toss just to coat. Taste and add the rest only if needed.
- Finish and serve: Turn off the heat, add fresh chili if using, and squeeze lime over the pan. Toss once more and serve immediately.
Nutrition
Calories: 720kcalCarbohydrates: 78gProtein: 38gFat: 28gSaturated Fat: 5gCholesterol: 160mgSodium: 1250mgPotassium: 1450mgFiber: 7gSugar: 7gVitamin A: 90IUVitamin C: 95mgCalcium: 70mgIron: 5.5mg
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