A single- serve recipe for the perfect homemade version of Ireland’s favourite takeaway treat.
A one- portion wonder that can be scaled up for a crowd but doesn’t have to be shared!!
1 chicken breast 100g ground almonds 1 tbsp hot sauce 1 egg
4 potatoes, skin on, cut into wedges
2 tbsp Japanese 7- spice seasoning
1/4 green pepper, thinly sliced 1/4 yellow pepper, thinly sliced 1/2 red onion, thinly sliced 1/4 chilli, finely diced 2 cloves of garlic, minced Olive oil Coarse sea salt and cracked black pepper 1 spring onion, finely sliced Sprinkle of sesame seeds
Preheat your oven to 200°C / 400°F.
Lay the potatoes on a large baking tray, drizzle with olive oil and toss until nicely coated. Sprinkle with salt and pepper and bake in the oven for 30–35 minutes until golden, crisp and delicious, turning halfway through.
While the potatoes are cooking away, prepare the chicken by slicing into thin strips.
In a bowl, whisk together the hot sauce and egg.
Lay the ground almonds out on a plate and season.
One by one, dip the chicken into the egg and then roll in the almonds to cover before placing on a parchment- lined baking tray.
Repeat until all of the chicken in nicely coated.
Bake the chicken for 10–12 minutes until fully cooked and crispy.
Heat a small pan with a drizzle of olive oil and sauté the onions, peppers, garlic and chilli for 3-–4 minutes until cooked to your liking. (I like to leave mine with a little bit of bite for thisrecipe.)
Remove the chips and chicken from the oven, place in a bowl with the vegetables and toss in the spice mix.
Sprinkle with the spring onion and sesame seeds, serve and enjoy.