Salt and Chili Chicken Irish Spice Bag

INGREDIENTS

• 1/2 pound boneless chicken thigh, sliced into thin strips
• 1 tablespoon soy sauce
• 1/2 teaspoon sesame oil
• 2 teaspoons garlic paste, or 1 large clove garlic, minced
• Neutral oil
• 1/2 yellow onion, sliced thin
• 2 serrano peppers, thinly sliced (you can remove the seeds to lessen the heat)
• 3 small red jalapenos
• 2 green onions, finely chopped
• 1/2 teaspoon each kosher and coarse ground black pepper
• 1 tablespoon Chinese five spice
• 1/1 teaspoon red pepper flakes
• 1 teaspoon sugar
• 1/2 cup corn starch
• 1 egg white, beaten
• Oil for frying

DIRECTIONS

1. Put chicken, soy, sesame and garlic in a bowl – mix well to combine and set aside
2. Heat a large pan or wok or high heat, add about a tablespoon of oil and the yellow onion, serranos and jalapenos – stir until just softened, about 2 minutes – remove from heat and set aside
3. Combine kosher salt & pepper, five spice, red pepper flakes and sugar in a small bowl – set aside
4. To the bowl with the chicken add the beaten egg white and mix well to combine, then add the corn starch and mix really well making sure all the pieces are covered
5. Heat a couple inches of oil in a pot or cast iron pan to 375 degrees
6. Shake excess corn starch off the chicken, and carefully put the pieces into the oil – cook until golden and crispy – 2 to 3 minutes then remove to a paper towel lined plate
7. Heat the vegetables in the pan or wok, add the chicken and a couple tablespoons of the spice mix -s tir well to combine, about a minute
8. Remove to a plate, or bag – add the fries and serve with the curry sauce
9. Top with diced green onion
10. One batch triple cooked fries (see below)
11. Curry sauce (see below)

Curry Sauce

INGREDIENTS

• 2 tablespoons butter
• 2 tablespoons flour
• 1 tablespoon curry powder
• 1-1.5 cups chicken stock
• 1 tablespoon honey
• 1 tablespoon sriracha
• 1 teaspoon soy sauce
• Pinch kosher salt & pepper

DIRECTIONS

1. Put butter in a small pot over medium heat, and when melted add the flour and curry powder - stir well about a minute, it will be a very dry paste
2. Slowly add the chicken broth, about a half cup at a time until it’s the thickness you want, then add the honey, sriracha, soy and salt & pepper
3. Let simmer a few minutes, stir well and serve

Triple Cooked Fries

INGREDIENTS

• 4 Yukon gold potatoes
• Oil for frying

DIRECTIONS

1. Cut the ends off the potatoes, and peel
2. Make a small slice of each long side, then cut into equal planks – put them into cold water as soon as you cut them
3. Agitate them in the water to remove the excess starch – the water will become cloudy
4. Put them into a pot of cold water to cover, then bring to a simmer – cook until you can almost poke a knife through them
5. Cool them on a wire rack in the fridge until dry and cold, about 30 minutes
6. Preheat a couple inches of oil or a deep fryer to 330 degrees
7. Add the potatoes and cook about 5 minutes, or until barely being able to see color – you don’t want them brown at all – remove and let cool
8. Turn the fryer up to 375 and cook again, until golden brown – 3-4 minutes
9. Remove, drain on paper towels and season immediately with kosher salt before serving