Irish Spice Bag

Ingredients

• 1 lb (450g) boneless chicken thighs, cut into strips
• 1/2 cup cornflour (cornstarch)
• 2 lb (900g) potatoes, cut into chips
• Vegetable oil, for frying
• 1 onion, sliced
• 1 red bell pepper, sliced
• 1 green chili, sliced
• 3 cloves garlic, minced
• 3 scallions, sliced
• 2 tsp Chinese five-spice powder
• 1/2 tsp chili flakes
• 1 tbsp soy sauce
• Salt to taste

Before you cook

• Cut the chicken into strips and the potatoes into chips.
• Soak the chips in cold water for 15 minutes, then drain and pat dry.
• Slice the onion, bell pepper, chili and scallions; mince the garlic.

Steps

1. Heat the oil to 325°F (160°C) in a deep pot.
2. Fry the chips for 5 minutes until pale and soft, then lift out and drain.
3. Raise the oil to 350°F (175°C).
4. Toss the chicken strips in the cornflour until evenly coated.
5. Fry the chicken in batches for 5 minutes until golden and cooked through, then drain.
6. Fry the chips a second time for 3 minutes until crisp and golden, then drain and salt them.
7. Heat a splash of oil in a wok or large skillet over high heat.
8. Add the onion, bell pepper, garlic and chili and stir-fry for 2 minutes.
9. Sprinkle in the five-spice powder and chili flakes and stir-fry for 30 seconds.
10. Add the soy sauce, fried chicken, and fried chips to the wok.
11. Toss everything together over high heat for 1 minute until well coated.
12. Scatter the scallions over the top and serve straight away.