Air Fryer Spice Bag  

Thu, 13 November 2025

• 800g Maris piper potatoes, chipped, skin on
• 1 tbsp olive oil
• Salt & pepper

• 1 tbsp garlic powder
• 1 tbsp Chinese five spice
• 2 tsp onion salt
• 1 tbsp mild chilli powder
• 1 tsp white pepper

• 650 g chicken breast or thighs, cut into strips
• 60g cornflour  
• 60g plain flour  
• 1-2 tsp of the homemade spice mix (for flour coating)
• 1 tbsp sesame oil  

• 4 tbsp Massaman curry paste
• 400 ml coconut milk  
• 1 tsp brown sugar  
• 2 tsp soy sauce
• 1 tsp lime juice

• 1 red pepper, cubed
• 1 green pepper, cubed
• 1 onion, sliced,
• Fresh chilli slices, optional

1. Wash your potatoes and cut into chips, soak in a bowl of cold water for 30 minutes, to reduce the starch and make them super crispy.
2. Prepare your pepper and onions and set aside.
3. Drain and dry the chips with a paper towel. Then transfer to a bowl, add the olive oil and seasoning, toss to combine.
4. Preheat your air fryer on the air fry setting to 190c for 5 minutes, then add the chips.
5. Cook for about 20 minutes, shaking a few times, until golden and crispy.
6. Add the flours and seasoning into a large container or bowl with a lid, in a separate bowl mix the chicken pieces with the sesame oil, then add into the flour container, close the lid and shake to coat the chicken fully.
7. Place the chicken pieces into your air fryer, leaving space between them and spray with a little more sesame or olive oil.
8. Air fry at 200°C for 8-10 minutes, turning halfway.  
9. Whilst the chicken and chips are cooking make a quick curry sauce, add the paste to a pot and heat, then gradually stir in the coconut milk, add the soy and sugar and gently heat until it thickens, then add the lime juice just before serving.
10. Heat a wok or large pan, and the onions and peppers with a little sesame oil, stir fry for 1 minute, then add in the cooked chips and chicken, generously sprinkle the spice mix over everything and toss to combine.
11. Serve with the curry sauce.