Spice Bag
Spice Bag Say it: spice bag
Spice Bag is a popular Irish takeaway dish that originated in Dublin in the early 2010s. Crispy fried chicken pieces and chips are tossed in a fragrant five-spice seasoning with sliced onions, peppers and fresh chilies. It delivers a perfect balance of salty, spicy, aromatic and savory flavors that has made it a late-night favorite across Ireland. The dish combines Chinese-inspired seasoning with classic Irish chipper style, creating something uniquely Irish.
Spice Bag
Spice Bag
Pronounced spice bag
- Serves
- 4
- Prep
- 25 min
- Cook
- 30 min
- Total
- 55 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Spice Mix
Method
Combine all spice mix ingredients in a small bowl and set aside. This aromatic blend is the heart of the dish.
Pat the chicken pieces dry. In a large bowl, whisk together the flour, cornstarch, 2 tsp salt and baking powder. Toss the chicken in this dry mix until evenly coated.
Heat the vegetable oil in a deep fryer or large heavy pot to 350°F (175°C). Fry the chicken in batches for 6-8 minutes until golden, crispy and cooked through. Drain on paper towels.
Fry the potato chips in the same oil at 325°F (160°C) until pale golden, about 5 minutes. Remove, increase oil temperature to 375°F (190°C) and fry again for 3-4 minutes until golden and crisp. Drain and season lightly with salt.
In a large wok or frying pan, heat 2 tbsp oil over high heat. Add the sliced onion and peppers and stir-fry for 2 minutes until just starting to soften but still crisp.
Add the fried chicken, chips, sliced chilies and 3-4 tablespoons of the spice mix (or to taste). Toss vigorously for 1-2 minutes until everything is evenly coated and fragrant. The spices should lightly toast and release their aroma.
Serve immediately while piping hot so the chicken and chips stay crispy.
Regional variants
Some versions add sliced garlic or spring onions during the final toss. A few Dublin chippers now offer a half-and-half version with half chicken and half shredded crispy beef.
Cook's notes
- Double-frying the chips gives the authentic chipper texture that holds up when tossed with the other ingredients.
- Adjust the amount of spice mix and fresh chilies to suit your heat tolerance; the classic Dublin version is quite fiery.
- For best results use a neutral oil with high smoke point such as sunflower or canola.
Serve with
Ice-cold beer or a can of fizzy drink. Often eaten straight from the bag with a wooden fork.
Make ahead and storage
Best eaten fresh. The chicken and chips can be fried in advance and reheated in a hot oven before tossing with the vegetables and spices.
