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Quick and Easy Irish Spice Bag
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If you’ve ever spent a night out in Dublin, you’ve probably had a spice bag to finish it off. This iconic Irish takeaway blends Irish and Chinese influences with crispy chicken, fries, peppers, onions, scallions, and peanuts tossed in a bold, Sichuan-style spice blend and served in a paper bag with curry sauce for dipping. The flavor isn’t overly spicy; it’s that perfect balance of savory, salty, and just a touch sweet that keeps you reaching back for another bite.
This version is inspired by the spice bags from Dublin (my favorite came from Xian Street Foods). Though the idea traces back to Chinese communities in Ireland in the late 20th century, the first “official” spice bag is said to have appeared at Sunflower Chinese Takeaway around 2010. Since then, variations have flourished featuring everything from shrimp, pork and beef, to cauliflower.
I like to keep things simple with frozen chicken nuggets and fries so this can come together quickly, but you can absolutely make both from scratch if you prefer using my homemade chicken nuggets recipe. However you go about it, this is pure comfort food, best enjoyed shaken in the bag (or bowl), and enjoyed immediately. If you’re a fan of Sichuan flavors, I recommend trying this kung pao cauliflower or Sichuan-style spicy cumin lamb noodles.
Why You’ll Love This Recipe
- Big late-night flavor – a punchy spice blend tossed with peppers and onions hits salty, savory, and just spicy enough.
- Fast craving fix – everything cooks quickly and comes together in minutes when you want something indulgent now.
Key Ingredients in This Recipe
- Chicken – Frozen chicken nuggets help this dish to come together quickly for a weeknight dinner or late-night craving.
- Fries – Any thick-cut frozen fry works great and keeps prep minimal.
- MSG – The myth that MSG is something to be avoided because it may be bad for you has been proven false and is actually rooted in anti-Asian racism dating back to the Chinese Exclusion Act of 1882. MSG is naturally occurring in many other foods (like tomatoes and Parmesan cheese).
- Chinese five spice – Five spice powder is made with cinnamon, star anise, fennel seeds, Sichuan peppercorns and cloves. I provide instructions below to make your own Chinese five spice blend if you can’t find the blend in stores.
- Other spices – The spice mix is made with sugar, salt, MSG, five spice, paprika, chili powder, garlic powder and onion powder.
- Peanuts – Whole roasted peanuts are fried with the Sichuan peppercorns and peppers to add a nutty flavor that contrasts with the spices and crispy chicken.
- Dried red peppers – Roughly chopped dried peppers flavor the dish without adding an overpowering spice. If you can find them, use Tien Tsin chili peppers, also known as Chinese red peppers. If you can’t find them, substitute chiles de arbol (a similar size) or 1 teaspoon of red pepper flakes.
- Sichuan peppercorns – Sichuan peppercorns aren’t actually part of the peppercorn family—they belong to the citrus family. The aromatic spice creates a unique tingling sensation that lightly numbs the mouth, adding a distinctive layer of flavor to dishes.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro tip
If air frying, cook the fries and chicken in separate batches so they stay crispy. Overcrowding the air fryer traps steam and softens the coating – giving everything space, ensures that signature crunchy texture that makes a spice bag so addictive.
Swaps and substitutions
- Chicken: While I use frozen chicken nuggets cooked in an airfryer, homemade chicken nuggets make a great alternative. You can also opt for chicken tenders.
- Make it vegetarian: Swap the chicken for crispy air-fried tofu or cauliflower florets.
- Adjust the heat: Add more chili powder or cayenne for extra spice, or scale back for a milder version.
- Change the protein: Shrimp or thinly sliced pork steak are great alternatives.
How To Make Your Own Chinese 5 Spice Powder
In a spice grinder or mortar and pestle, combine 2 tablespoons ground cinnamon, 6 star anise, 1½ teaspoons fennel seeds, 2 teaspoons Sichuan peppercorns, and ½ teaspoon ground cloves. Blend until a powder forms.
How to Make Irish Spice Bag (Step-by-Step)
In a small bowl stir together all the spice mixture ingredients. Set aside until ready to use.
Heat oven or air fryer to 400ºF (200ºC). If baking, arrange the chicken and fries on a baking sheet and bake until crispy, turning halfway through, about 20 minutes. If air frying, I recommend cooking the chicken nuggets and french fries separately to avoid overcrowding the basket, about 10 minutes for each.
While the chicken and fries cook, heat a large sauté pan over medium heat, add the vegetabile oil and heat through. Add the onion and sauté until tender, about 6 minutes.
Add the peanuts, chilies, Sichuan peppercorns and green onions. Cook until the peanuts are toasted and the mixture is fragrant, stirring frequently, about 1 to 2 minutes.
Remove chicken and fries to a large serving bowl and toss with 2½ tablespoons (25g) of the spice mixture. Add the onion mixture and toss once more. Divide among serving bowls and serve immediately.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep in mind that the fries will soften as they sit, but they’ll still taste great.
To reheat, return everything to the air fryer at 375°F (190°C) for 3–5 minutes until hot and re-crisped. Avoid microwaving if possible, since it can make the fries soggy. If using an oven, spread on a sheet pan and reheat at high heat until warmed through and crisp.
FAQ – Frequently Asked Questions
An Irish spice bag is a popular takeaway dish and late-night snack made with fries, crispy chicken, sautéed peppers and onions, and a bold seasoning blend.
Yes! Bake the fries and chicken in a hot oven at 400ºF (200ºC) on a sheet pan until crispy, then toss with the sautéed vegetables and seasoning.
This recipe has a noticeable kick and the Sichuan peppercorns provide a numbing mouthfeel, but you can easily adjust the heat by reducing or increasing the chilies.
It’s best eaten fresh while everything is crispy, but you can prep the seasoning and slice the vegetables in advance to save time.
It’s usually eaten on its own, but it’s great with curry sauce, garlic mayo, or sweet chili sauce for dipping.
Other Recipes to Try
If you enjoy this spice bag recipe, give these a try:
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Quick and Easy Irish Spice Bag
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Ingredients:
For the spice blend:
- 1 tablespoon granulated sugar
- 2 teaspoons kosher salt
- 2 teaspoons MSG
- 2 teaspoons paprika
- 2 teaspoons chili powder
- 1½ teaspoons Chinese five spice powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon white pepper
For assembly:
- 1½ pound bag frozen chicken nuggets or Homemade chicken nuggets
- 1 pound frozen French fries
- 2 tablespoons vegetable oil
- 1 small yellow onion sliced
- ½ cup roasted peanuts
- ⅓ cup Tien Tsin peppers roughly chopped, seeds removed (or chilies de arbol)
- 1 tablespoon Sichuan peppercorns
- 4 Green onions sliced into 1” pieces
Instructions:
For the spice blend:
- In a small bowl stir together all the spice mixture ingredients. Set aside until ready to use.
For assembly:
- Heat oven or air fryer to 400ºF (200ºC). If baking, arrange the chicken and fries on a baking sheet and bake until crispy, turning halfway through, about 20 minutes. If air frying, I recommend cooking the chicken nuggets and french fries separately to avoid overcrowding the basket, about 10 minutes for each.
- While the chicken and fries cook, heat a large sauté pan over medium heat, add the vegetabile oil and heat through. Add the onion and sauté until tender, about 6 minutes.
- Add the peanuts, chilies, Sichuan peppercorns and green onions. Cook until the peanuts are toasted and the mixture is fragrant, stirring frequently, about 1 to 2 minutes.
- Remove chicken and fries to a large serving bowl and toss with 2½ tablespoons (25g) of the spice mixture. Add the onion mixture and toss once more. Divide among serving bowls and serve immediately.
Notes:
Nutrition:
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I love this recipe! I save the extra spice seasonings to quickly add to chicken nuggets for a snack. It’s that good!