Dublin Spice Bag
Spice Bags have become a popular street food sensation in the bustling streets of Dublin. Their origins are somewhat mysterious, but Spice Bags are essentially paper bags filled with succulent fried chicken and crispy fries, generously topped with onions, occasionally bell peppers, and zesty chili slices for an added kick. Notably, Sichuan pepper often plays a role in the Chinese Five Spice blend, contributing to the bags' distinctive flavor profile. For those unfamiliar with its potency, it's advisable to start with using up to half of the provided pouch, gradually adjusting to personal taste preferences.
Ingredients
Protein
- 1.5 lbs chicken breast [1] bone and skinless, cut into thin strips
Fresh Produce
- 3 tbsp orange juice [2]
- 2 lbs potatoes [3] peeled, cut in stripes
- 1 onion peeled, halved, sliced (optional)
- 1 bell pepper green and/ or red, cut in thin stripes (optional)
Dairy & Eggs
- 1 egg
Packaged Goods/Staples
- 4 tbsp soy sauce [4]
- 2 cups breadcrumbs [5]
- oil & salt
- 4 paper bags optional
Culinary Spice Kit
- Pouch [1] Star anise, fennel, cinnamon, garlic, cloves
- Pouch [2] Sichuan pepper, chilies (mild)
Instructions
Marinate the Chicken
- In a BOWL, mix the chicken, Spice Bag [1] spices, 3 tbsp of tamari, orange juice, and Spice Bag [2] spices to taste.
- Cover and let it marinate in the fridge for 1 hour.
Potatoes
- In a BOWL, mix the potatoes with 3 tbsp of oil and salt to taste.
- Place the potatoes in a single layer on a non-stick BAKING SHEET.
- Bake in the oven at 400°F for 30-40 minutes, turning them halfway through the cooking time.
Prepare the Chicken
- On a PLATE, beat an egg and add salt to taste.
- Coat the chicken thoroughly with the beaten egg.
- On a different PLATE, spread breadcrumbs.
- Coat the chicken thoroughly with the breadcrumbs.
Fry the Chicken
- In a PAN, heat 2 tbsp of oil over high heat.
- Fry the chicken pieces until they turn brown and crispy.
- Remove the chicken from the pan and set them aside.
Fry the Vegetables
- In the same PAN, fry the onion for 5 minutes over medium heat.
- Add the bell pepper and 1 tbsp of tamari halfway through cooking.
Serve
- Serve the chicken and potatoes in paper bags.
- Top with the fried vegetables.
- Enjoy!
Notes
[1] Variation: Substitute chicken with boneless pork cutlets or firm, drained tofu.
[2] Alternative: Any fruit juice of your choice.
[3] Optionally, substitute potatoes with sweet potatoes or yam or frozen fries.
[4] Visit our blog for soy sauce alternatives.
[5] Variations: panko or ground almonds.
