Poultry dishes
Irish spice bag with chicken and chips
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Crisp chicken, twice-fried chips, peppers and onions are tossed with a hot savoury seasoning. This is Chinese-Irish takeaway cooking; a homemade blend replaces a bought spice-bag mix here.
Timing
- Preparation: about 30 minutes, including about 15 minutes during marinating
- Marinating: about 60 minutes in the fridge
- Deep-frying and stir-frying: about 40 minutes, vegetables partly in parallel
- Total time: about 1 hour 55 minutes
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 680 kcal
- Protein
- ≈ 36.4 g
- Carbohydrates
- ≈ 68.2 g
- Fat
- ≈ 27.3 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Potatoes count as 800 g peeled weight. Assumed absorbed oil for chips and chicken together is 64 g, plus all vegetable pan oil. Mirin uses Clearspring data per 100 ml; fat below 0.5 g is modelled as 0.25 g. Skinless chicken and the full coating and marinade are counted.
Paprikapulver (Matvaretabellen)
Reis-Mirin (Clearspring Referenz, je 100 ml; Fett <0,5 g als 0,25 g modelliert)
Quantity assumptions and ingredient mapping
- 600 g boneless skinless chicken thigh meat · ≈ 600.0 g · Assumed quantity / reference product
- 800 g potatoes, peeled weight · ≈ 800.0 g · Assumed quantity / reference product
- 30 ml light soy sauce · ≈ 30.0 g · Assumed quantity / reference product
- 20 ml mirin · ≈ 20.0 g · Assumed quantity / reference product
- 15 g fresh ginger · ≈ 15.0 g · Assumed quantity / reference product
- 15 g garlic · ≈ 15.0 g · Assumed quantity / reference product
- 100 g cornflour · ≈ 100.0 g · Assumed quantity / reference product
- 200 g red pepper · ≈ 200.0 g · Assumed quantity / reference product
- 150 g onion · ≈ 150.0 g · Assumed quantity / reference product
- 30 g spring onions · ≈ 30.0 g · Assumed quantity / reference product
- 10 g red chilli · ≈ 10.0 g · Assumed quantity / reference product
- 1.5 l neutral frying oil; not all is absorbed · ≈ 64.0 g
- 10 ml neutral oil for vegetables · ≈ 9.1 g · Assumed quantity / reference product
- 8 g sugar · ≈ 8.0 g · Assumed quantity / reference product
- 4 g sweet paprika · ≈ 4.0 g · Assumed quantity / reference product
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 600 g boneless skinless chicken thigh meat
- 800 g potatoes, peeled weight
- 30 ml light soy sauce
- 20 ml mirin
- 15 g fresh ginger
- 15 g garlic
- 100 g cornflour
- 200 g red pepper
- 150 g onion
- 30 g spring onions
- 10 g red chilli
- 1.5 l neutral frying oil; not all is absorbed
- 10 ml neutral oil for vegetables
- 6 g salt
- 8 g sugar
- 4 g Chinese five-spice powder
- 4 g sweet paprika
- 2 g cayenne pepper, or less to taste
Instructions
- Cut chicken into even strips without washing it. Finely grate ginger and garlic and mix with soy sauce and mirin. Cover and marinate chicken for about 60 minutes in the fridge. Clean hands, board and knife thoroughly afterwards.
- Meanwhile, cut potatoes into chips about 1 cm thick, briefly rinse and dry thoroughly. Deseed and slice pepper, cut onion into wedges and finely slice spring onions and chilli. Mix salt, sugar, five-spice, paprika and cayenne.
- Heat oil in a deep pan or fryer to 150–160°C, filling a pan no more than halfway. Cook potatoes in two batches for about 6–8 minutes each until tender but still pale. Lift out and drain on a rack.
- Lift chicken from marinade, drain excess and coat in cornflour. Discard marinade. Heat oil to 175°C and fry chicken in two batches for about 6–8 minutes each until crisp. Reach at least 70°C in the centre for 2 minutes. Transfer to a separate rack using clean utensils.
- Heat oil to 180°C and finish chips in batches for another 2–3 minutes until golden. Heat 10 ml oil in a large pan, fry pepper and onion for about 5 minutes, then briefly add chilli and spring onion. Add chicken and chips, toss with seasoning to taste and serve immediately.
Tips
- The blend is deliberately hot. Reduce cayenne without changing the other quantities. Do not add all seasoning at once; soy sauce already supplies salt.
- For a modern variation, cook chips in an air fryer using settings and capacity appropriate to the appliance. That is not the twice-fried version described here.
