Irish-Chinese Spice Bag Crispy Chicken
with Potatoes, Bell Pepper, Onion & Szechuan Curry Sauce
- Sesame
- Soy
- Wheat
- Milk
- Eggs
This fusion feast combines crispy tempura-battered chicken strips with roasted potato wedges, bell pepper, and onion seasoned with Chinese five-spice powder. The golden chicken gets tossed with the caramelized veggies and fresh cilantro and scallions, then drizzled with a warming Szechuan curry sauce and sweet Thai chili sauce for layers of sweet, spicy, savory flavor.
Ingredients
1 unit
Green Bell Pepper
1 unit
Tomato Paste
1 ounce
Sweet Thai Chili Sauce
16 ounce
Potatoes
1 unit
Onion
2 teaspoon
Five-Spice Powder
4 tablespoon
Szechuan Paste
(Contains: Sesame, Soy, Wheat)
82 g
Tempura Batter Mix
(Contains: Milk, Wheat, Eggs)
12 ounce
Chicken Cutlets
2 unit
Scallions
¼ ounce
Cilantro
3 ounce
Japanese-Style Golden Curry Paste
(Contains: Soy)
Not included in your delivery
teaspoon (tsp)
Salt
4 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce.
-
Cut potatoes into ½-inch-thick wedges. Halve, peel, and thinly slice onion. Halve, core, and thinly slice bell pepper into strips. Roughly chop cilantro leaves and stems. Trim and thinly slice scallions.
-
In a large bowl, toss together potatoes, onion, bell pepper, tomato paste, five-spice powder, and a pinch of salt until veggies are well coated.
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Spread veggies out in an even layer on a parchment-lined baking sheet (divide between two baking sheets for 4 servings). Reserve bowl.
-
Roast on top rack (top and middle racks for 4) until tender and lightly browned, 20-25 minutes.
-
Meanwhile, in bowl used for veggies, combine tempura batter mix, ⅓ cup cold water, and ½ tsp salt (⅔ cup cold water and 1 tsp salt for 4 servings).
-
Pat chicken* dry with paper towels; season all over with salt and pepper. Slice crosswise into 1-inch strips.
-
Stir chicken strips into batter until evenly coated.
-
Heat a ¼-inch layer of oil in a large, preferably heavy-bottomed, pan over medium-high heat. Once oil is hot enough that a drop of batter sizzles when added to the pan, add coated chicken in a single layer, shaking off any excess batter (work in batches if necessary). Cook until golden brown and cooked through, 3-4 minutes per side. TIP: To check for doneness, cut one strip in half.
-
Using tongs or a slotted spoon, transfer to a paper-towel-lined plate.
-
In a medium microwave-safe bowl, whisk together Szechuan paste, curry paste, and 1 TBSP water (2 TBSP for 4 servings). Tightly cover with plastic wrap.
-
Microwave until sauce is warmed through, 30-45 seconds.
-
Transfer crispy chicken to baking sheet with roasted veggies. Add half the cilantro and half the scallions; toss to combine.
- Drizzle as much chili sauce and Szechuan curry sauce as you like over chicken and veggies. Garnish with remaining cilantro and remaining scallions. Serve family style directly from the sheet.
