Fiona Uyema's air fryer Chinese spice bag: Today
This recipe holds a special place in Irish-Chinese cuisine as it celebrates the Chinese influence in the Irish takeaway culture while also embracing healthier cooking methods for today's tastes.
Ingredients
Serves 2
- Few tbsp spice bag seasoning (spice mix)
- 1 tsp preferred oil
- 3 medium potatoes, cut into chips
- 300g chicken fillets or thighs, cut into thin strips
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 2 tbsp potato starch (or cornstarch)
- 1 red bell pepper, sliced
- 1 onion, sliced
- 1 red chilli, finely sliced (optional)
- 2 spring onions, chopped Optional:
- Chinese curry sauce, for dipping
- Sesame seeds, to garnish
Method
Prepare the chips:
- Preheat the air fryer to 200°C.
- Season the potato chips with a little oil and a pinch of spice mix.
- Air fry for about 20 minutes, shaking halfway, until golden and crispy.
Stir-fry the vegetables:
- Season the prepared vegetables with a little oil and a pinch of spice mix.
- Air fry at 200°C for a few minutes.
Marinate the chicken:
- In a bowl, mix soy sauce, sesame oil, potato starch, a pinch of spice mix and chicken strips.
- Let marinate for 15 minutes.
Cook the Chicken:
- Place the marinated chicken strips in the air fryer basket.
- Lightly brush the chicken strips with oil.
- Air fry at 200°C for 10–12 minutes, shaking halfway, until cooked and slightly crispy.
Combine and toss:
- In a large bowl, combine the air-fried chicken, chips, and vegetables.
- Sprinkle a few teaspoons of the spice mix over everything and toss well to coat evenly.
Serve:
- Transfer to a serving dish.
- Serve with Chinese curry sauce on the side. Garnish with sesame seeds
