Quick and Easy Irish Spice Bag

Irish spice bag with crispy chicken nuggets and french fries in a Sichuan spice blend.

The beloved Irish takeaway dish blends Irish and Chinese influences into one craveable mix: crispy chicken strips, hot French fries, peppers, onions, scallions, and peanuts all tossed in a fragrant, Sichuan-inspired spice blend and served in, you guessed it, a paper bag with a curry sauce for dipping.

Course chicken, Main Course

Cuisine Chinese, Irish

Prep Time 10

Cook Time 20

Servings

Calories 935kcal

Author Kylie Mazon-Chambers

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

US Customary - Metric

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

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.

Nutrition