×
Crispy Spice Bag Chicken Buns | DonalSkehan.com
  • main-meals

Crispy Spice Bag Chicken Buns

January 10

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 Serves 4
  • time 45mins

Method

  1. 1. Mix together all the ingredients for the spice mix and set aside.
  2. 2. 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 chilli flakes, garlic, red chilli and spring onions and stir-fry for 3–5 minutes until the chilli and spring onion are tender and translucent, then remove from the heat.
  3. 3. 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.
  4. 4. Pour the remaining oil into a deep wok or heavy-based saucepan over a medium heat and heat to
    180°C/350°F (you’ll know when it’s ready when a cube of bread browns in 45 seconds). Fry the chicken in batches for 6–8 minutes, or until crisp and golden. Drain on a plate lined with kitchen paper.
  5. 5. Return the pan with the chilli and spring onion to the heat. Add the cooked chicken, then pour in the Shaoxing wine and stir-fry until the chicken is warmed through.
  6. 6. Meanwhile, lightly toast the brioche buns and mix the mayonnaise with the sriracha.
  7. 7. Sprinkle the remaining spice mix over the chicken and toss well. Spread the mayo over the base of the buns, top with shredded lettuce, then the chicken and top with the bun lids.

Ingredients

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