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!
Serves 4 
45mins 4 cups vegetable oil, for frying
2 tsp chilli flakes
3 garlic cloves, thinly sliced
1 red chilli, thinly sliced
6 scallions, thinly sliced diagonally
8 skinless chicken thigh fillets, cut into strips
4 tbsp cornstarch
2 tbsp all-purpose flour
Generous pinch of salt and ground white pepper
1 tbsp sesame oil
1–2 tbsp Shaoxing wine (or use rice wine)
4 brioche buns
1 gem or 1⁄2 iceberg lettuce, shredded
For the spice mix:
1 tbsp Chinese five-spice
1⁄2 tsp garlic powder
1 tsp chilli powder
1⁄8 tsp each of ground cardamom, cinnamon and ginger
2 tsp salt
2 tsp granulated sugar
1⁄2 tsp white pepper
For the mayo:
4–5 tbsp good-quality mayonnaise
1 tbsp sriracha sauce
1 litre vegetable oil, for frying
2 tsp chilli flakes
3 garlic cloves, thinly sliced
1 red chilli, thinly sliced
6 spring onions, thinly sliced diagonally
8 skinless chicken thigh fillets, cut into strips
4 tbsp cornflour
2 tbsp plain flour
Generous pinch of salt and ground white pepper
1 tbsp sesame oil
1–2 tbsp Shaoxing wine or use rice wine
4 brioche buns
1 gem or 1⁄2 iceberg lettuce, shredded
For the spice mix:
1 tbsp Chinese five-spice
1⁄2 tsp garlic powder
1 tsp chilli powder
1⁄8 tsp each of ground cardamom, cinnamon and ginger
2 tsp salt
2 tsp granulated sugar
1⁄2 tsp white pepper
For the mayo:
4–5 tbsp good-quality mayonnaise
1 tbsp sriracha sauce
