Salt & Pepper Chicken Spice Bag (Fakeaway)
Salt & Pepper Chicken Spice Bag (Fakeaway)
Ingredients
For the Salt & Chilli Seasoning
- 1 tablespoon salt
- 1/2 tablespoon sugar
- 1/4 tablespoon five spice
- 2 teaspoons chilli flakes
- 1/4 teaspoon garlic powder
- 1 pinch ginger powder
- 1 pinch white pepper
For the Chicken Marinade
- 2 chicken breast, diced into bite-sized pieces
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon garlic, chopped
- 2 teaspoons salt & chilli seasoning, from homemade batch
For the Chicken Coating
- 1/2 cup cornflour, or as needed to coat chicken
- 1 tablespoon salt & chilli seasoning, from homemade batch
For Frying the Chicken
- 4 cups oil, for deep frying, or as needed
For the Chips
- 1 pound frozen chips, or as needed
- 1/2 teaspoon five spice
- 1/2 teaspoon salt
- 1/2 teaspoon chilli flakes
For the Stir Fry Mix
- 2 tablespoons oil
- 1 tablespoon soy sauce
- 1 red chilli, sliced
- 1 green chilli, sliced
- 1/2 red bell pepper, sliced
- 1/2 green bell pepper, sliced
- 1/2 red onion, sliced
- 1/2 white onion, sliced
- 1 teaspoon garlic, chopped
- 1 splash rice vinegar, optional
- 1 tablespoon salt & chilli seasoning, from homemade batch
For Serving
- 1 cup curry sauce, as needed
Instructions
- 1
First, prepare the homemade Salt & Chilli Seasoning. In a small bowl, combine 1 tablespoon salt, 1/2 tablespoon sugar, 1/4 tablespoon five spice, 2 teaspoons chilli flakes, 1/4 teaspoon garlic powder, a pinch of ginger powder, and a pinch of white pepper. Mix well and set aside.
⏱️ 5 min
- 2
Dice the chicken breast into bite-sized pieces. In a medium bowl, add the diced chicken, 1 tablespoon soy sauce, 1 tablespoon sesame oil, 1 teaspoon chopped garlic, and 2 teaspoons of the prepared salt & chilli seasoning. Mix thoroughly to coat all the chicken pieces. Set aside.
⏱️ 5 min
- 3
Prepare the chicken coating. In a separate shallow dish, combine 1/2 cup cornflour with 1 tablespoon of the salt & chilli seasoning. Add the marinated chicken pieces to the cornflour mixture and toss until each piece is well coated. Shake off any excess.
⏱️ 5 min
- 4
Heat the oil for deep frying in a deep fryer or a large pot to about 350°F (175°C). Carefully add the coated chicken pieces in batches, ensuring not to overcrowd the pan. Fry until golden brown and crispy, about 4-6 minutes per batch. Remove the crispy chicken with a slotted spoon and place on a wire rack or paper towels to drain excess oil. Repeat with remaining chicken.
⏱️ 10 min•🌡️ 350
- 5
While the chicken is frying, air fry the frozen chips according to package instructions until crispy. Once cooked, transfer the chips to a bowl and season with 1/2 teaspoon five spice, 1/2 teaspoon salt, and 1/2 teaspoon chilli flakes. Toss well to distribute the seasoning.
⏱️ 15 min
- 6
For the stir-fry mix, heat 2 tablespoons of oil in a large wok or pan over medium-high heat. Add 1 tablespoon soy sauce, sliced red and green chillies, sliced red and green bell peppers, and sliced red and white onions. Stir-fry for 3-4 minutes until the vegetables start to soften.
⏱️ 5 min
- 7
Add 1 teaspoon chopped garlic and 1 tablespoon of the salt & chilli seasoning to the pan with the vegetables. If desired, add a splash of rice vinegar. Stir-fry for another minute.
⏱️ 1 min
- 8
Add the crispy fried chicken back into the pan with the vegetables. Toss everything together to combine and heat through.
⏱️ 2 min
- 9
Finally, add the seasoned chips to the pan with the chicken and stir-fried vegetables. Mix everything together thoroughly until well combined.
⏱️ 2 min
- 10
Serve immediately, drizzled generously with curry sauce. Your house will smell like a takeaway!
Kitchen Tools
Nutrition Facts (per serving)
Salt & Pepper Chicken Spice Bag (Fakeaway)
For the Salt & Chilli Seasoning
- 1 tablespoon salt
- 1/2 tablespoon sugar
- 1/4 tablespoon five spice
- 2 teaspoons chilli flakes
- 1/4 teaspoon garlic powder
- 1 pinch ginger powder
- 1 pinch white pepper
For the Chicken Marinade
- 2 chicken breast, diced into bite-sized pieces
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon garlic, chopped
- 2 teaspoons salt & chilli seasoning, from homemade batch
For the Chicken Coating
- 1/2 cup cornflour, or as needed to coat chicken
- 1 tablespoon salt & chilli seasoning, from homemade batch
For Frying the Chicken
- 4 cups oil, for deep frying, or as needed
For the Chips
- 1 pound frozen chips, or as needed
- 1/2 teaspoon five spice
- 1/2 teaspoon salt
- 1/2 teaspoon chilli flakes
For the Stir Fry Mix
- 2 tablespoons oil
- 1 tablespoon soy sauce
- 1 red chilli, sliced
- 1 green chilli, sliced
- 1/2 red bell pepper, sliced
- 1/2 green bell pepper, sliced
- 1/2 red onion, sliced
- 1/2 white onion, sliced
- 1 teaspoon garlic, chopped
- 1 splash rice vinegar, optional
- 1 tablespoon salt & chilli seasoning, from homemade batch
For Serving
- 1 cup curry sauce, as needed
Instructions
- 1
First, prepare the homemade Salt & Chilli Seasoning. In a small bowl, combine 1 tablespoon salt, 1/2 tablespoon sugar, 1/4 tablespoon five spice, 2 teaspoons chilli flakes, 1/4 teaspoon garlic powder, a pinch of ginger powder, and a pinch of white pepper. Mix well and set aside.
⏱️ 5 min - 2
Dice the chicken breast into bite-sized pieces. In a medium bowl, add the diced chicken, 1 tablespoon soy sauce, 1 tablespoon sesame oil, 1 teaspoon chopped garlic, and 2 teaspoons of the prepared salt & chilli seasoning. Mix thoroughly to coat all the chicken pieces. Set aside.
⏱️ 5 min - 3
Prepare the chicken coating. In a separate shallow dish, combine 1/2 cup cornflour with 1 tablespoon of the salt & chilli seasoning. Add the marinated chicken pieces to the cornflour mixture and toss until each piece is well coated. Shake off any excess.
⏱️ 5 min - 4
Heat the oil for deep frying in a deep fryer or a large pot to about 350°F (175°C). Carefully add the coated chicken pieces in batches, ensuring not to overcrowd the pan. Fry until golden brown and crispy, about 4-6 minutes per batch. Remove the crispy chicken with a slotted spoon and place on a wire rack or paper towels to drain excess oil. Repeat with remaining chicken.
⏱️ 10 min•🌡️ 350 - 5
While the chicken is frying, air fry the frozen chips according to package instructions until crispy. Once cooked, transfer the chips to a bowl and season with 1/2 teaspoon five spice, 1/2 teaspoon salt, and 1/2 teaspoon chilli flakes. Toss well to distribute the seasoning.
⏱️ 15 min - 6
For the stir-fry mix, heat 2 tablespoons of oil in a large wok or pan over medium-high heat. Add 1 tablespoon soy sauce, sliced red and green chillies, sliced red and green bell peppers, and sliced red and white onions. Stir-fry for 3-4 minutes until the vegetables start to soften.
⏱️ 5 min - 7
Add 1 teaspoon chopped garlic and 1 tablespoon of the salt & chilli seasoning to the pan with the vegetables. If desired, add a splash of rice vinegar. Stir-fry for another minute.
⏱️ 1 min - 8
Add the crispy fried chicken back into the pan with the vegetables. Toss everything together to combine and heat through.
⏱️ 2 min - 9
Finally, add the seasoned chips to the pan with the chicken and stir-fried vegetables. Mix everything together thoroughly until well combined.
⏱️ 2 min - 10
Serve immediately, drizzled generously with curry sauce. Your house will smell like a takeaway!