If you’ve ever been to Ireland (or spent any time scrolling Irish food forums), you’ve probably heard whispers of the legendary Irish spice bag. It’s one of those dishes that sounds simple enough, yet once you taste it, you instantly get why it’s become a late-night classic.
So what exactly is it? Picture this: crispy fries, golden fried chicken, sautéed onions and peppers, tossed together with Chinese-inspired spices, and often served with a side (or drizzle) of curry sauce. Everything comes together in—you guessed it—a paper bag. It’s messy, spicy, salty, and absolutely addictive.
Making a homemade version: Salt & Chili Chicken Spice Bag with Thrice-Cooked Chips and Curry Sauce.
What You’ll Need
- Potatoes (Yukon Golds work perfectly)
- Chicken thighs (boneless, skinless)
- Vegetables: onions, green onions, chili peppers (Serrano + red jalapeño for heat and color)
- For the chicken marinade: soy sauce, sesame oil, garlic paste
- For the spice mix: salt, black pepper, Chinese five spice, chili flakes, sugar
- For the curry sauce: butter, flour, curry powder, chicken broth, soy sauce, sriracha, honey
- Cornstarch (cornflour) for coating chicken
Step 1: Thrice-Cooked Chips
Yes, thrice. This is what gives them that next-level crunch.
- Peel and cut potatoes into fries. Soak them in water to remove excess starch.
- Parboil them until tender but not falling apart. Drain and let them dry completely.
- First fry: cook at about 325°F (160°C) until pale and soft, but not yet golden.
- Second fry: crank the heat to 375°F (190°C) and cook until golden and crispy. Sprinkle with salt immediately.
Step 2: Marinate & Coat the Chicken
Debone and slice chicken thighs into strips. Marinate briefly in soy, sesame oil, and garlic paste. Then coat with beaten egg white and cornstarch for that gorgeous crispy texture. Fry until golden brown and crunchy.
Step 3: Quick-Fry the Vegetables
In a hot wok, toss sliced onions and chili peppers in a touch of neutral oil until just softened. You want them vibrant, not soggy.
Step 4: Make the Curry Sauce
In a saucepan, melt butter and whisk in flour to form a roux. Add curry powder, then slowly whisk in chicken broth. Finish with soy sauce, a splash of sriracha, honey, and salt and pepper. Simmer until thick and velvety.
Step 5: Assemble the Spice Bag
Now for the fun part:
- Toss your crispy chicken, golden chips, and sautéed vegetables together.
- Sprinkle generously with your spice mix (salt, pepper, five spice, chili flakes, sugar).
- Load everything into a paper bag (or just a big bowl at home).
- Drizzle with curry sauce—or serve it on the side for dipping.
The Result
Hot, spicy, salty, and gloriously messy—just like the best takeaway food should be. The crisp chicken and fries soak up all those flavors, while the curry sauce ties it together with creamy, aromatic heat.
As the cook in the video put it: “Salt and chili chicken spice bag—where the hell have you been my whole life?”
So whether you’re Irish, Irish-at-heart, or just curious, do yourself a favor: make this once, and you’ll see why the spice bag is Ireland’s late-night legend.
Other Dishes to try:
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