The Classic Spice Bag At Home

 

The Classic Spice Bag At Home

 

Serves 2

 

 

400g Maris Piper Potato, Washed

 

Salt And Pepper

 

1 Tbsp Sunflower Oil

 

4 Boneless Chicken Thighs

 

1 Tbsp Soy Sauce

 

½ Tsp Garlic Powder

 

1 Tsp Sesame Oil

 

Pinch Of Sugar

 

1 Egg White

 

6 Tbsp Corn Flour

 

½ Onion, Sliced

 

1 Red Pepper, Cut Into Sticks/Slices

 

2 Green Chillies, Thinly Sliced

 

4 Spring Onions, Cut Into 1-Inch Pieces

 

3 Cloves Of Garlic, Thinly Sliced

 

Oil For Frying

 

 

1 Tsp Chinese 5 Spice

 

1 Tsp Caster Sugar

 

1 Tsp Salt

 

1 Tsp Sesame Seeds

 

½ Tsp Chilli Flakes

 

¼ Tsp Garlic Powder

 

 

Preheat an oven to 200°c.

 

Cut the potato into chunky chips leaving the skin on, however, if you want skinny fries you will have to deep fry the potato because they will fall apart in the oven. For the oven chips place the chips on a large roasting tray, season with salt and pepper, and drizzle with a tbsp of sunflower oil. Toss it all

 

up and spread across the tray. Place in the oven and bake until golden and crisp, this should take 30 to 45 minutes depending on how thick you cut your chips.

 

Place the chicken thighs between 2 sheets of clingfilm and lightly tenderise with a meat hammer or rolling pin. Remove the cling film and cut into thin strips. Place the chicken into a bowl along with the soy sauce, garlic powder, sesame oil and sugar. Mix it all together and allow to marinade for 10 minutes while you chop the rest of your ingredients and mix all the spice mix ingredients together in a bowl or I like to mix everything in a clean jam jar.

 

Mix in the egg white and corn flour until everything is evenly coated. Place a wok or frying pan over a medium to high heat. Add about 1 cup of frying oil to the pan and allow to heat for 4 to 5 minutes. if you have a temperature probe the ideal temperature is 170°c. Alternatively you can test the oil with a piece of chicken – if it sizzles, your good to go.

 

Gently fry the chicken in batches until golden and crisp. Have a plate with kitchen paper ready to place the chicken on. Once all the chicken is golden and crisp, discard the oil leaving roughly about 3 tbsp’s in the pan. Return the pan to a medium heat and add the garlic, cook gently while tossing until the garlic begins to turn golden. Now add the onions, peppers, chillies, and chicken toss together and stir fry for 2 minutes.

 

Remove the chips from the oven, and carefully place in the pan along with the spring onions. Season with the spice mix – one pinch at a time. Toss the pan to evenly coat and spread everything out across a plate. I always serve my spice bag with a satay dipping sauce.