Spice Bag Recipe

Prep chicken

Cut the chicken thighs into bite-sized pieces (about 3 cm / 1 in). Pat dry with paper towel. In a medium bowl toss chicken with the plain yogurt, 0.5 tsp of salt, garlic powder and onion powder until evenly coated. Marinate for 20–30 minutes (or up to 2 hours in fridge).

Dry mix

In a shallow bowl combine cornstarch, flour, smoked paprika, ground white pepper and remaining 0.75 tsp salt. Mix thoroughly to create the dry dredge.

Coat chicken

Remove chicken pieces from the yogurt (allow excess to drip off) and dredge thoroughly in the dry mix until well coated. Shake off excess and set on a tray while you heat the oil.

Fry

Heat vegetable oil in a heavy-bottomed pot or deep fryer to 175°C (350°F). Fry the coated chicken in batches (do not overcrowd) for 4–6 minutes per batch until golden brown and cooked through (internal temp 74°C / 165°F). Use a slotted spoon to transfer to a wire rack or paper towel-lined tray to drain. Keep warm in a low oven (about 100°C / 210°F) if needed.

Chips

If using frozen thick-cut chips, bake or fry according to package directions until very crisp. If using fresh potatoes, cut into thick chips, rinse, pat dry, toss with 1 tsp salt and 1 tbs vegetable oil, then roast at 220°C (425°F) for 30–35 minutes, turning halfway, until golden and crisp.

Prep veg

While chips cook, thinly slice the onion into half-moons, core and slice the bell peppers into strips about 1 cm wide, and finely slice the fresh chili (if using). Slice spring onions on the diagonal and chop coriander roughly for garnish.

Quick stir-fry

Heat 1 tbs vegetable oil in a large wok or skillet over high heat until shimmering. Add the sliced onion and stir-fry 1–2 minutes until starting to brown at edges. Add the bell peppers and fresh chili and stir-fry another 2 minutes — veggies should be tender-crisp. Remove from heat and set aside.

Make spice blend

In a small bowl combine Chinese five-spice, ground cayenne, ground black pepper, crushed chili flakes and MSG (if using). Mix well.

Make sauce

In a second small bowl whisk together light soy sauce, oyster sauce, rice vinegar, honey (or sugar) and sesame oil until smooth. Set aside.

Combine in wok

Return the stir-fried vegetables to medium-high heat. Add the cooked crispy chicken pieces to the wok along with the spice blend and toss to coat for 30–45 seconds. Pour the sauce over the chicken and vegetables and toss rapidly for another 30 seconds until everything is glossy and evenly coated. Remove from heat.

On a large platter or individual plates place a generous bed of chips. Spoon the hot spiced chicken and vegetables over the chips so the sauce and spices coat everything.

Scatter chopped spring onions and coriander over the top. Add extra crushed chili or chili powder to taste.

Serve immediately while chips are crisp and chicken is hot. Provide extra napkins — this dish is best eaten hot and messy.