The spice bag began in Dublin Chinese takeout shops in the 2010s and became one of Ireland’s favorite late-night meals. Crispy chicken strips, french fries, peppers, and onion are tossed inside a paper bag with five-spice salt. The chicken is coated in starch before frying, and the potatoes are fried 2 times. The dish is all about getting the seasoning evenly over every surface as you shake the bag.
Mix the salt, sugar, Chinese five-spice powder, red pepper flakes, black pepper, and garlic powder in a small bowl.
Peel the potatoes, cut them into 1 cm-thick sticks, and place them in cold water. When they are done soaking, drain and dry them completely with a clean towel.
Cut the chicken into 1 cm-thick strips and toss with the salt and egg white. Mix the cornstarch and flour, dredge the strips one at a time, and shake off the excess.
Heat the oil in a deep pot to 150°C / 302°F. Fry the potatoes in two batches for 5–6 minutes, until tender but not browned. Lift them out with a slotted spoon and leave them on a wire rack.
Raise the oil temperature to 175°C / 347°F. Fry the chicken in three batches for 5–6 minutes, until the coating is pale golden and crisp. Cut open the thickest strip and check with a thermometer; the internal temperature should reach 74°C / 165°F.
Raise the oil temperature to 185°C / 365°F and fry the potatoes again for 2–3 minutes, until golden brown and crisp.
Heat 1 tablespoon of frying oil in a large skillet over high heat. Stir-fry the sliced bell pepper, green pepper, onion, scallions, and finely chopped garlic for 2 minutes, until the edges are charred but the centers remain crisp.
Put the chicken, potatoes, and vegetables in a large paper bag or a wide container with a lid. Sprinkle with the seasoning, close the bag or container, and shake for 20 seconds. Serve immediately from the bag.
Soak the cut potatoes in cold water for 10 minutes, then dry them thoroughly; if the surface starch remains, the fries will stick together and darken as they cook.
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