Spice Bag

Ingredients

• 2 pounds russet potatoes, peeled and cut into thin chips
• 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
• 1/2 cup cornstarch
• 2 tablespoons all-purpose flour
• 1 egg, beaten
• 4 cups vegetable oil, for frying
• 1 yellow onion, sliced
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 3 cloves garlic, minced
• 2 red chile peppers, thinly sliced
• 2 tablespoons Chinese five-spice powder
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons soy sauce
• 1 tablespoon granulated sugar
• 2 tablespoons vegetable oil, for stir-frying
• 2 scallions, sliced, for garnish

Method

1. 1

   Soak the cut potato chips in a bowl of cold water for 15 minutes to remove excess starch, then drain and pat completely dry with a towel.

   15:00 · Soak potatoes
2. 2

   Toss the chicken pieces with the beaten egg, then dust with the cornstarch and flour until evenly coated.

3. 3

   Heat the vegetable oil in a deep heavy pot or deep fryer to 325°F.

   5:00 · Heat oil to 325°F
4. 4

   Fry the potato chips in batches for 5 to 6 minutes until pale golden and just tender, then remove to a wire rack lined with paper towels.

   5:00 · Fry chips (first fry)
5. 5

   Increase the oil temperature to 375°F and fry the chips a second time for 3 to 4 minutes until crisp and golden brown. Drain on paper towels and season lightly with salt.

   3:00 · Fry chips (second fry)
6. 6

   Fry the coated chicken pieces in the same oil at 375°F for 5 to 6 minutes, until golden brown and cooked through. Drain on paper towels.

   5:00 · Fry chicken
7. 7

   Heat the 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the onion and bell peppers and stir-fry for 3 to 4 minutes until softened and lightly charred at the edges.

   3:00 · Stir-fry vegetables
8. 8

   Add the garlic and sliced chile peppers to the skillet and stir-fry for 30 seconds until fragrant.

   0:30 · Cook garlic and chile
9. 9

   Stir in the five-spice powder, red pepper flakes, salt, black pepper, soy sauce, and sugar, coating the vegetables evenly.

10. 10

    Add the fried chips and chicken to the skillet and toss everything together over the heat for 1 to 2 minutes until well coated in the spiced vegetable mixture.

    1:30 · Toss to combine
11. 11

    Pile the spice bag mixture into a large bowl or paper bag, garnish with sliced scallions, and serve immediately while hot.