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Cover - Spicebag Chicken Buns

Spicebag Chicken Buns

45 mins
980 cals per serving
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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!

Ingredients

vegetable oil
vegetable oil
chilli flakes
chilli flakes
garlic
garlic
red chilli
red chilli
spring onions
spring onions
boneless, skinless chicken thighs
boneless, skinless chicken thighs
cornflour
cornflour
plain flour
plain flour
sea salt
sea salt
ground black pepper
ground black pepper
sesame oil
sesame oil
Shaoxing / rice wine
Shaoxing / rice wine
brioche buns
brioche buns
baby gem lettuce
baby gem lettuce
Chinese five spice
Chinese five spice
garlic powder
garlic powder
chilli powder
chilli powder
ground cardamom
ground cardamom
ground cinnamon
ground cinnamon
ground ginger
ground ginger
salt
salt
sugar
sugar
white pepper
white pepper
water
water
mayonnaise
mayonnaise
sriracha
sriracha

Equipment

Small bowl
Small bowl
Chopping board
Chopping board
Chopping knife
Chopping knife
Cutting knife
Cutting knife
Large mixing bowl
Large mixing bowl
Large spoon
Large spoon
Slotted spoon
Slotted spoon
Wok or large frying pan
Wok or large frying pan
Frying pan
Frying pan
Kitchen paper
Kitchen paper
Wooden spoon
Wooden spoon
Serving plate
Serving plate

Method

1

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

2

Chop the garlic, spring onions and garlic finely.

3

Cut the chicken into strips.

4

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.

5

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.

6

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.

7

Add the cooked chicken, then pour in the Shaoxing / rice wine.

Add the remaining spice mix and stir-fry until the chicken is warmed through.

8

Meanwhile, lightly toast the brioche buns and mix the mayonnaise with the sriracha.

9

Spread the mayo over the base of the buns, top with shredded lettuce, then the chicken and top with the bun lids.

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