Serves: 2
1 red chilli, sliced (de-seeding optional for lower heat)
1 white onion, sliced in 2cm half moons
4 garlic cloves, fine chopped
Vegetable oil for frying
Spice Bag Blend
1 tbsp Five Spice (which includes star anise, cassia, fennel, clove and
Szechuan chilli already)
1/2 tsp garlic powder
1 tsp chilli powder
1/8 tsp each cardamom, cinnamon and ginger
2 tsp salt
2 tsp Siúcra granulated sugar
1/2 tsp white pepper
For the flash-fried vegetables, heat a wok or frying pan to a high heat and add 1/2 tbsp of neutral oil. When the oil is hot, introduce the onions and keep moving, you want them to soften but not colour if you can help it. After a minute or so introduce the garlic and then just before you finish frying add in the sliced chilli. Remove from the heat.
In a large mixing bowl, sprinkle 1 tbsp (or two if you like) of the spice bag blend over the chicken, chips and onion, garlic and chilli mix and toss everything together to combine. Optional to serve it with curry sauce alongside or not.