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Homemade spice bag on greaseproof paper with curry sauce.

Homemade Spice Bag With Curry Sauce

Crunchy chicken and chips, stir fried veg and a sweet, savoury and aromatic spice blend. This spice bag & curry sauce is a fantastic, quick and cheap fakeaway!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 2 people
Course: Main Course
Cuisine: British, Chinese, Fakeaway, Irish
Ingredients Method

Ingredients
  

If Making the Chicken From Scratch
  • 300 g Chicken Thighs
  • 2 tsp Light Soy Sauce
  • 0.25 tsp Salt
  • 0.25 tsp White Pepper
  • 0.25 tsp MSG
  • 1 Egg
  • Cornflour To coat
For the Spice Mix
  • 1 tbsp Five Spice
  • 1 tbsp Garlic Powder
  • 1 tbsp Sechuan Peppercorns
  • 2 tsp Chilli Flakes
  • 0.5 tsp White Sugar
  • 0.5 tsp Salt
  • 0.5 tsp White Pepper
  • 0.5 tsp MSG
For the Whole Ingredients
  • 300 g Fried Chicken Frozen or fresh as directed.
  • 300 g Steaak Cut Chips Frozen
  • 1 Red Pepper
  • 1 Red Onion Small
  • 2 Spring Onions
  • 2 Green Chillies
For the Curry Sauce
  • 2 tsp Butter
  • 2 tsp Flour
  • 300 ml Chicken Stock
  • 1.5 tbsp Mild Curry Powder

Method
 

If Making the Chicken From Scratch
  1. Add the oil to a large pan and heat over a medium high heat.
  2. Cut the chicken in to bite size chungs, about 2cm by 2cm, and add to a mixing bowl.
  3. Add the marinade ingredients and mix well. Set aside for 15 minutes to marinate.
  4. After the meat has marinated, crack in the egg and mix well.
  5. Fill a large bowl with corn flour and add the chicken pieces in batches to toss and coat. Set aside into a sieve to remove excess flour.
  6. Ensure the oil is hot enough. It should read 180° on a food thermometer or you can test with a wooden spoon. Putting the tip into the oil should create small, steady bubbles. Large and violent bubbles means the oil is too hot.
  7. Add the chicken into the oil piece by piece. Fry for around 4 minutes, until browned. Keep the chicken moving the prevent it from sticking together or to the pan, and to ensure it fries evenly all over.
  8. Remove the chicken from the oil and drain in the sieve to let the excess oil drip off. Heat a wok over medium high heat.
Making the Curry Sauce
  1. Add the butter to a pan over medium heat and melt.
  2. Once melted, add the flour and mix to form a roux.
  3. Pour the stock in in small amounts, mixing well to combine into a thick sauce.
  4. Add the curry powder and mix. Set aside.
Making the Spice Bag
  1. Cook the chips in the oven as per instructions. Cook chicken pieces in the oven if using frozen, or as per the instructions above if you're maing it fresh.
  2. Grind the sechuan peppercorns and mix in a bowl with the other spice ingredients.
  3. Roughly chop the pepper, thinly slice the onion, chilli and spring onion and separate the whites and greens of the spring onions.
  4. Heat a wok over very high heat and add some cooking oil. Add the onions and spring onions an stir fry for 1 minute.
  5. Add the peppers and chillies and stir fry for another minute.
  6. Add in the chicken and chips, pour over the spice mix and toss well to combine thoroughly.
  7. Serve alongside the curry sauce and enjoy!