Homemade Spice Bag
Take us with you this summer.
Ingredients
3 chicken breasts, cut into strips (goujons)
4 large potatoes, peeled and cut into thick chips
600ml sunflower oil (for deep frying)
1 red pepper, sliced
1 green pepper, sliced
1 white onion, sliced
For the spice bag seasoning:
2 tbsp Chinese five spice
2 tsp chilli powder
1 tsp garlic powder
1 tsp ginger powder
1 tsp Aromat (or substitute with a pinch of extra salt and MSG if preferred)
1 tsp cinnamon
1 tsp sugar
For the batter:
200g plain flour
100ml buttermilk
100ml sparkling water
1 tsp baking powder
Method
Combine all spice mix ingredients in a small bowl. Set aside.
In a large bowl, whisk together flour, buttermilk, sparkling water, and baking powder until smooth.
Heat 1 tbsp of sunflower oil in a pan over medium heat.
Stir-fry the sliced peppers and onion for 2–3 minutes until just softened. Set aside.
Boil the cut potatoes in salted water for 8 minutes.
Drain and pat dry thoroughly with kitchen paper.
Heat the oil in a deep pot or deep fryer to 180°C. (Tip: Drop in a piece of bread—if it sizzles and rises quickly, the oil is ready.) Carefully fry the dry chips until golden and crispy. Remove and drain on kitchen paper.
Lightly coat the chicken strips in flour.
Dip into the batter, then gently lower into the hot oil.
Fry in batches for 4–5 minutes until golden and cooked through.
Remove and drain on kitchen paper.
In a large mixing bowl, combine the cooked chips, chicken, peppers, and onion.
Sprinkle the spice mix over the ingredients and toss everything until well coated.