Irish People Try Panda Express for the First Time
Irish People Try Panda Express for the First Time is a medium Irish Chinese recipe that serves 4. 620 calories per serving. Recipe by Godfrey Twins on YouTube.
Prep: 15 min | Cook: 12 min | Total: 35 min
Cost: $39.95 total, $9.99 per serving
Ingredients
- 500 g Chicken Breast (cut into bite‑size strips)
- 100 g All‑Purpose Flour (for coating the chicken)
- 50 g Cornflour (mixed with flour for extra crispness)
- 1 tsp Salt (seasoning for the coating)
- ½ tsp Black Pepper (freshly ground)
- 1 tsp Paprika (adds colour and mild sweetness)
- ½ tsp Garlic Powder
- ½ tsp Chili Powder
- ¼ tsp Cayenne Pepper (adjust for heat preference)
- 1 liter Vegetable Oil (for deep‑frying, high smoke point)
- 150 g Plain Potato Chips (crushed lightly)
- 100 g Spicy Chili Chips (e.g., Flamin’ Hot or similar, crushed)
- 80 g Fried Onion Rings (store‑bought or homemade)
- 2 Fresh Green Chilies (thinly sliced, seeds removed for less heat)
- 2 tbsp Fresh Parsley (chopped, for garnish)
Instructions
Prepare the Chicken
Trim any sinew from the chicken breast and cut into bite‑size strips about 2‑3 cm long.
Time: PT5M
Make the Coating Mix
In a large mixing bowl combine the flour, cornflour, salt, pepper, paprika, garlic powder, chili powder and cayenne. Stir until evenly mixed.
Time: PT3M
Coat the Chicken
Add the chicken strips to the bowl, toss until each piece is fully coated. For an even coating, transfer the pieces into a zip‑lock bag, seal and shake gently.
Time: PT4M
Heat the Oil
Fill the deep fryer or pot with vegetable oil to a depth of about 5 cm. Heat to 180 °C (350 °F). Use a thermometer to check.
Time: PT5M
Temperature: 180°C
Fry the Chicken
Working in small batches, gently lower the coated chicken strips into the hot oil. Fry for 3‑4 minutes until golden‑brown and cooked through. Remove with a slotted spoon and drain on paper towels.
Time: PT6M
Temperature: 180°C
Prepare the Crunch Mix
While the chicken fries, place the plain potato chips, spicy chili chips, fried onion rings, and sliced green chilies into a large serving bowl. Lightly crush the chips with your hands so they are bite‑size.
Time: PT3M
Combine Everything
Add the hot fried chicken strips to the bowl with the chip mixture. Toss vigorously until the chicken is evenly coated with the chips, onions and chilies.
Time: PT2M
Garnish and Serve
Sprinkle chopped parsley over the top for a fresh finish. Serve immediately while hot.
Time: PT2M
Nutrition Facts
- Calories
- 620
- Protein
- 32 g
- Carbohydrates
- 55 g
- Fat
- 30 g
- Fiber
- 5 g
Dietary info: Contains meat, Not vegetarian, Can be made gluten‑free by using rice flour and gluten‑free chips
Allergens: Gluten (flour, chips), Soy (if soy sauce is used in optional marination), Potential cross‑contamination with nuts in some chip brands
Ingredient Substitutions
- Instead of Chicken Breast: Chicken thigh strips, Firm tofu for a vegetarian version
- Instead of All‑Purpose Flour: Cornflour, Rice flour (gluten‑free)
- Instead of Cornflour: Potato starch
- Instead of Black Pepper: White pepper
- Instead of Paprika: Smoked paprika
- Instead of Garlic Powder: Fresh minced garlic (use 1 clove)
- Instead of Chili Powder: Cayenne pepper (use less)
- Instead of Cayenne Pepper: Red pepper flakes
- Instead of Vegetable Oil: Canola oil, Peanut oil
- Instead of Plain Potato Chips: Tortilla chips
- Instead of Spicy Chili Chips: Paprika‑seasoned chips
- Instead of Fried Onion Rings: Crispy fried shallots
- Instead of Fresh Green Chilies: Red chili flakes
- Instead of Fresh Parsley: Coriander leaves
Equipment Needed
- Large Mixing Bowl
- Zip‑Lock Bag
- Deep Fryer or Heavy‑Bottom Pot
- Thermometer (optional)
- Slotted Spoon
- Paper Towels
- Serving Bowl
- Knife
- Cutting Board
Critical Steps — Do Not Skip
- Coating the chicken evenly before frying
- Maintaining oil temperature at 180 °C
- Tossing the hot chicken with the chip mixture immediately
Chef Tips from the Video
- For extra crispness, double‑coat the chicken: dip first in flour mixture, then in a thin beaten egg, and finally back in the flour mixture.
- Use a mix of plain and flavored chips for a balanced flavor profile.
- If you like a smoky note, add a pinch of smoked paprika to the coating.
Troubleshooting
Chicken coating falls off after frying.
Make sure the chicken is dry before coating and let the coated pieces rest 2‑3 minutes so the flour adheres. Fry in small batches to keep oil temperature steady.
The spice bag is soggy instead of crunchy.
Drain the fried chicken on paper towels thoroughly and toss with the chip mixture while the chicken is still hot. If the oil temperature drops too low, the coating will absorb oil.
Too much heat – the dish is overly spicy.
Reduce the amount of cayenne and chili powder, and remove the seeds from the fresh chilies. You can also add a splash of plain yogurt on the side to cool the palate.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days; re‑heat in a hot oven (180 °C) to restore crispness.
Freezer: Not recommended – the chips become soggy after freezing.
Room temperature: Do not leave at room temperature for more than 1 hour due to food safety.
Make-Ahead Tips
- Coat the chicken and keep it refrigerated for up to 30 minutes before frying.
- Pre‑crush the chips and store them in a sealed bag; add fresh chilies just before serving.
Frequently Asked Questions
What is the cultural significance and history of the Irish Spice Bag in Irish Chinese cuisine?
The Spice Bag originated in Dublin’s Chinese takeaway scene in the early 2000s and quickly became a beloved fast‑food staple. It reflects the fusion of Chinese deep‑fried techniques with Irish love for hearty, snack‑size meals, often enjoyed late‑night or at sporting events.
What are the traditional regional variations of the Spice Bag within Ireland?
While Dublin’s version is the most famous, other Irish cities add their twists – some include extra herbs like thyme, others swap the fried onions for crispy shallots, and a few use sweet potato chips for a different texture.
How is the authentic Spice Bag traditionally served in Ireland?
Traditionally it is served hot in a paper bag or shallow bowl, sprinkled with fresh parsley and eaten with the hands. It is often accompanied by ketchup, garlic mayo, or a simple chili sauce on the side.
On what occasions or celebrations is the Spice Bag traditionally associated in Irish culture?
The Spice Bag is a popular late‑night snack after pubs, at sports matches, and during festivals like St. Patrick’s Day. It’s also a go‑to comfort food for students and shift workers.
What other Irish Chinese dishes pair well with the Spice Bag?
Classic pairings include sweet and sour pork, crispy spring rolls, and a simple fried rice. A side of coleslaw or a fresh cucumber salad helps balance the richness.
What makes the Spice Bag special or unique in Irish Chinese cuisine?
Its uniqueness lies in the combination of crunchy chips, fried onions, and spicy chilies tossed with crispy chicken – a texture‑heavy dish that isn’t found in traditional Chinese cuisine but has become a cultural icon in Ireland.
What are the most common mistakes to avoid when making the Spice Bag at home?
Common errors include overcrowding the oil, which drops the temperature and makes the coating soggy, and not drying the chicken before coating, which causes the flour to slide off. Also, waiting too long to toss the hot chicken with the chips will lose the crunch.
Why does this Spice Bag recipe use a flour‑cornflour coating instead of a wet batter?
A dry coating creates a lighter, crispier crust that adheres better to the chips later. A wet batter would become soggy when mixed with the chip mixture, defeating the signature crunch of the dish.
Can I make the Spice Bag ahead of time and how should I store it?
You can fry the chicken ahead and keep it refrigerated for up to 2 days, but for maximum crunch, toss it with the chips and chilies just before serving. Re‑heat in a hot oven (180 °C) to restore crispness.
What texture and appearance should I look for when making the Spice Bag?
The chicken should be golden‑brown and glossy, the chips should remain chunky and slightly broken, and the overall bowl should look colorful with red chilies, golden onions and a sprinkle of green parsley. The bite should be crunchy on the outside and juicy inside.
What does the YouTube channel Godfrey Twins specialize in?
The YouTube channel Godfrey Twins focuses on food challenges, fast‑food reviews, and cooking experiments, often comparing regional variations of popular dishes and sharing humorous commentary.
How does the YouTube channel Godfrey Twins' approach to Irish Chinese cooking differ from other cooking channels?
Godfrey Twins blends comedic tasting videos with hands‑on cooking tutorials, emphasizing direct comparisons between American and Irish versions of the same dish, whereas most cooking channels either stick to traditional recipes or pure review formats.
What other Irish Chinese recipes is the YouTube channel Godfrey Twins known for?
Besides the Spice Bag, Godfrey Twins has featured Irish‑style sweet and sour chicken, Dublin‑style chow mein, and a review of the famous ‘Chicken Biryani’ from a local Chinese‑Irish takeaway.
Last updated: August 24, 2026
