Irish Spice Bag

This is a food that is inspired by Chinese cuisine, but it was invented in 2010 in Ireland, Dublin. It is offered by many Chinese fast food restaurants, Irish fast food restaurants and pubs in Ireland.
It is certainly not the healthiest food in the world, but it is certainly delicious and very flavorful. The choice of spices is wide and there seems to be no limit. Classic Chinese spices are used, as well as other spices. The choice of spices is largely up to the diners.
If you do not want to make this food fried or deep-fried, then the components can also be made in a hot air fryer.
My Irish Spice Bag version is like this.
I think it would be a good time to bring this dish to the selection of Estonian restaurants.

Preparation time: 60 minutes
Level: Easy
Quantity: For four

Ingredients:
400 g chicken wings
400 g chicken fillet or fillet inside, cut into strips
2 large potatoes, peeled and cut into coarse French fries
0.5 red bell pepper, cut into strips
2 red chilies, cut into thin slices
4 shallots, cut into thin slices
3 medium cloves, cut into rings
1L cooking oil for frying and deep-frying
30 g wheat flour for breading
2 tsp sea salt
0.5 tsp ground black pepper
1 tsp ground cumin
0.5 tsp hot chili powder
0.5 tsp cayenne pepper powder
1 tsp garlic powder
1 tsp onion powder
3 tsp paprika powder

For the curry sauce, 200 ml stock
1.5 tsp store-bought English curry powder
3 tbsp sour cream
2 tsp flour
100 ml bahu cream
Sea salt to taste

Chopped green onions and parsley to garnish.
Lemon wedges to serve

Preparation:

1. Prepare the seasoning mixture. Use 1/3 of the spice mixture to coat the chicken, save the rest.
2. Prepare the chicken. Cut the chicken fillet into strips of suitable size. Dry the chicken pieces with kitchen paper.
3. Mix the flour and 1/3 of the seasoning mixture and roll the chicken pieces so that the flour and spices all stick to the chicken.
4. Heat about 50-80 ml of oil in a large pan and fry the chicken pieces for about 25 minutes until golden brown. Turn the chicken pieces occasionally so they are fried completely on each side.
5. Peel the potatoes, cut them into chunks the size of a French fry, wash off the starch under running water, and boil them for 8 minutes.
6. Cool the potatoes under cold water, and dry on kitchen paper.
7. Heat the cooking oil in a saucepan and fry the potatoes in three batches until crispy and soft on the inside. After frying, transfer to kitchen paper to drain.
8. Cut the shallots into thin strips, cut the peppers into strips and slice the garlic and chilli peppers.
9. When the meat is ready, transfer the chicken pieces to kitchen paper to remove excess oil.
10. Fry the onions, peppers, garlic and chilli slices in a frying pan for about 7-8 minutes.
11. Meanwhile, prepare the curry sauce. Use a ready-made English or Madras curry powder mix available in the store. Pour the broth into the pan, add sour cream, dissolve the flour in the whipped cream so that there are no lumps. Pour into the sauce. Add 1.5 tsp of curry powder and cook for a few minutes until the sauce thickens. If the sauce is too thick at this point, add water. Season with sea salt.
12. When the potatoes are ready, pour the potatoes and meat over the vegetables and cover everything with the seasoning mixture.
    12 Mix thoroughly.
    As the name of the dish suggests, the food should be served in a paper bag. This is definitely not necessary, in pubs, it is also served on a plate with a slice of lemon and curry sauce.
    To garnish and add flavor, shake chopped green onions and parsley over the food.
    Ready!!

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