Spicebag Chicken Buns

Name: Spicebag Chicken Buns
Total time: 45 min
Ingredients: 1 ltr vegetable oil (for frying); 2 tsp chilli flakes; 3 garlic; 1 red chilli; 6 spring onion; 8 boneless, skinless chicken thighs; 4 tbsp cornflour; 2 tbsp plain flour; sea salt; ground black pepper; 1 tbsp sesame oil; 1-2 tbsp Shaoxing / rice wine; 4 brioche buns; 1 baby gem lettuce (shredded); 1 tbsp Chinese five spice; 1/2 tsp garlic powder; 1 tsp chilli powder; 1/8 tsp ground cardamom (); 1/8 tsp ground cinnamon; 1/8 tsp ground ginger; 2 tsp salt; 2 tsp sugar; 1/2 tsp white pepper; 4-5 tsp water; 4-5 tbsp mayonnaise (); 1 tbsp sriracha

45 mins

980 cals per serving

Donal's Notes

Outside Ireland, most people won’t have a clue what a spice bag is, but those in the know will be well aware that this Chinese-Irish takeaway staple is fast becoming a favourite. Crisp, fried chicken tossed in a sweet spice mixture with chips and fried onions and peppers, all served in a paper bag and devoured – hook it to my veins!

Equipment

Small bowl

Chopping board

Chopping knife

Cutting knife

Large mixing bowl

Large spoon

Slotted spoon

Wok or large frying pan

Frying pan

Kitchen paper

Wooden spoon

Serving plate

Method

Mix together all the ingredients for the spice mix and set aside.

Chop the garlic, spring onions and garlic finely.

Cut the chicken into strips.

In a bowl, combine the chicken with 1 tablespoon of the spice mix, along with the cornflour, plain flour, salt, white pepper and sesame oil.

Add 4–5 tablespoons of water to loosen the mix and coat the chicken all over.

Fry the chicken in the vegetable oil at 180°C/350°F in batches for 6–8 minutes, or until crisp and golden.

Drain on a plate lined with kitchen paper.

Place a large frying pan (skillet) over a high heat; once smoking, add 2 tablespoons of the vegetable oil.

When the oil is hot, add the red chilli, garlic, spring onions and chilli flakes, then stir-fry for 3–5 minutes until the chilli and spring onion are tender and translucent.