Chip Shop Chicken and Chips
Chip Shop Chicken and Chips
Ingredients
For the Chicken and Chips
- 1 1/2 pounds chicken breasts, thinly sliced into 1/2-inch strips
- 2 pounds russet potatoes, scrubbed, cut into 1/2-inch thick-cut chips (fries)
- 1 yellow onion, large, thinly sliced
- 1 green bell pepper, cored, seeded, and thinly sliced
- 1 red bell pepper, cored, seeded, and thinly sliced
- 1 yellow bell pepper, cored, seeded, and thinly sliced
- 4 cups vegetable oil, for deep frying, plus 2 tablespoons for sautéing
- 1/4 cup cornstarch
For the Chip Shop Seasoning
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper, or more, to taste
- 1/2 teaspoon dried oregano
For the Chip Shop Curry Sauce
- 2 tablespoons butter
- 1/2 yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons mild curry powder
- 1 tablespoon all-purpose flour
- 1 1/2 cups chicken broth
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/4 cup heavy cream, optional, for richness
Instructions
- 1
Prepare the potatoes: Rinse the cut potato chips under cold water until the water runs clear. Pat them thoroughly dry with paper towels. This removes excess starch and helps them crisp up.
⏱️ 5 min
- 2
Fry the chips: In a large, heavy-bottomed pot or deep fryer, heat 4 cups of vegetable oil to 350°F. Carefully add the dried potato chips in batches, ensuring not to overcrowd the pot. Fry for 5-7 minutes per batch, or until golden brown and crispy. Remove with a slotted spoon and drain on a wire rack lined with paper towels. Season lightly with salt immediately after frying. Keep warm in a low oven (around 200°F) while you cook the rest of the meal.
⏱️ 20 min•🌡️ 350
- 3
Prepare the seasoning: In a small bowl, combine the salt, black pepper, garlic powder, onion powder, paprika, cayenne pepper, and dried oregano. Mix well.
⏱️ 2 min
- 4
Cook the chicken: In a medium bowl, toss the thinly sliced chicken breasts with the cornstarch until evenly coated. Sprinkle 1 1/2 teaspoons of the prepared chip shop seasoning over the chicken and toss again. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook for 3-4 minutes per side, or until golden brown and cooked through. Remove chicken from the skillet and set aside.
⏱️ 10 min
- 5
Sauté the vegetables: Add the remaining 1 tablespoon of vegetable oil to the same skillet. Add the sliced yellow onion and bell peppers. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp. Sprinkle with 1 teaspoon of the chip shop seasoning and toss to combine.
⏱️ 7 min
- 6
Make the curry sauce: In a small saucepan, melt the butter over medium heat. Add the finely chopped yellow onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and grated ginger and cook for 1 minute until fragrant. Add the mild curry powder and all-purpose flour, stirring constantly for 1 minute to create a roux.
⏱️ 5 min
- 7
Finish the curry sauce: Gradually whisk in the chicken broth until smooth. Bring to a simmer, stirring, and cook for 5-7 minutes until the sauce thickens. Stir in the granulated sugar and salt. If desired, whisk in the heavy cream for a richer sauce. Keep warm.
⏱️ 7 min
- 8
Combine and serve: Return the cooked chicken to the skillet with the sautéed vegetables. Add the warm chips and gently toss everything together to combine, ensuring the chips are coated with the seasoned chicken and vegetables. Add more chip shop seasoning to taste, if desired.
⏱️ 3 min
- 9
For the authentic chip shop experience, divide the chicken, chips, and vegetable mixture onto large sheets of parchment paper, then wrap them up and place into traditional brown paper bags. Serve immediately with the warm curry sauce on the side for dipping or pouring over.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chip Shop Chicken and Chips
Ingredients
For the Chicken and Chips
- 1 1/2 pounds chicken breasts, thinly sliced into 1/2-inch strips
- 2 pounds russet potatoes, scrubbed, cut into 1/2-inch thick-cut chips (fries)
- 1 yellow onion, large, thinly sliced
- 1 green bell pepper, cored, seeded, and thinly sliced
- 1 red bell pepper, cored, seeded, and thinly sliced
- 1 yellow bell pepper, cored, seeded, and thinly sliced
- 4 cups vegetable oil, for deep frying, plus 2 tablespoons for sautéing
- 1/4 cup cornstarch
For the Chip Shop Seasoning
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper, or more, to taste
- 1/2 teaspoon dried oregano
For the Chip Shop Curry Sauce
- 2 tablespoons butter
- 1/2 yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons mild curry powder
- 1 tablespoon all-purpose flour
- 1 1/2 cups chicken broth
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/4 cup heavy cream, optional, for richness
Instructions
- 1
Prepare the potatoes: Rinse the cut potato chips under cold water until the water runs clear. Pat them thoroughly dry with paper towels. This removes excess starch and helps them crisp up.
⏱️ 5 min - 2
Fry the chips: In a large, heavy-bottomed pot or deep fryer, heat 4 cups of vegetable oil to 350°F. Carefully add the dried potato chips in batches, ensuring not to overcrowd the pot. Fry for 5-7 minutes per batch, or until golden brown and crispy. Remove with a slotted spoon and drain on a wire rack lined with paper towels. Season lightly with salt immediately after frying. Keep warm in a low oven (around 200°F) while you cook the rest of the meal.
⏱️ 20 min•🌡️ 350 - 3
Prepare the seasoning: In a small bowl, combine the salt, black pepper, garlic powder, onion powder, paprika, cayenne pepper, and dried oregano. Mix well.
⏱️ 2 min - 4
Cook the chicken: In a medium bowl, toss the thinly sliced chicken breasts with the cornstarch until evenly coated. Sprinkle 1 1/2 teaspoons of the prepared chip shop seasoning over the chicken and toss again. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook for 3-4 minutes per side, or until golden brown and cooked through. Remove chicken from the skillet and set aside.
⏱️ 10 min - 5
Sauté the vegetables: Add the remaining 1 tablespoon of vegetable oil to the same skillet. Add the sliced yellow onion and bell peppers. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp. Sprinkle with 1 teaspoon of the chip shop seasoning and toss to combine.
⏱️ 7 min - 6
Make the curry sauce: In a small saucepan, melt the butter over medium heat. Add the finely chopped yellow onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and grated ginger and cook for 1 minute until fragrant. Add the mild curry powder and all-purpose flour, stirring constantly for 1 minute to create a roux.
⏱️ 5 min - 7
Finish the curry sauce: Gradually whisk in the chicken broth until smooth. Bring to a simmer, stirring, and cook for 5-7 minutes until the sauce thickens. Stir in the granulated sugar and salt. If desired, whisk in the heavy cream for a richer sauce. Keep warm.
⏱️ 7 min - 8
Combine and serve: Return the cooked chicken to the skillet with the sautéed vegetables. Add the warm chips and gently toss everything together to combine, ensuring the chips are coated with the seasoned chicken and vegetables. Add more chip shop seasoning to taste, if desired.
⏱️ 3 min - 9
For the authentic chip shop experience, divide the chicken, chips, and vegetable mixture onto large sheets of parchment paper, then wrap them up and place into traditional brown paper bags. Serve immediately with the warm curry sauce on the side for dipping or pouring over.
⏱️ 1 min