Ireland's Best Fast Food: Irish Spice Bag

Von Matty Matheson · 60 Min.

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Zubereitung

1. Fill a tall, heavy Dutch oven with vegetable oil to no more than halfway and heat to 350°F. Cut the chicken thighs in half lengthwise into strips.
2. Whisk the rice flour, soda water, turmeric and salt into a batter. Dust the strips lightly with extra rice flour, dip them in the batter and let the excess drip off.
3. Working in batches, lower the strips into the hot oil without crowding. Fry until golden brown and the chicken reaches 165°F internal temperature. Drain on a wire rack set over a sheet tray.
4. Heat the water to a gentle simmer in a small saucepan. Add the curry cubes a little at a time, whisking until each addition dissolves, and let it return to a simmer before adding more. Continue until it is gravy-like, then take off the heat.
5. Fill a tall, heavy Dutch oven with vegetable oil to no more than halfway and heat to 300°F. Peel the potatoes and cut into chip-sized chunks.
6. Working in batches, fry the potatoes gently in the oil until fork-tender. Drain on a wire rack over a sheet tray. Cool completely; for best results, freeze overnight.
7. Thinly slice the bell peppers and red onion and cut the scallions into 1-inch pieces. Raise the oil to 350°F.
8. Working in batches, fry the chips a second time until crispy, about 5 minutes. Drain on a wire rack.
9. While frying the chips, sauté the vegetables in a hot pan until tender and caramelised.
10. Toss the chips, goujons and vegetables in a large bowl with the chili oil, salt, chili flakes, curry powder and mala spice, adjusting amounts to taste. Serve in a foil pouch with the hot curry sauce on the side.

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