Irish People Try Irish Spice Bags
Irish People Try Irish Spice Bags is a easy Irish recipe that serves 2. 950 calories per serving. Recipe by The TRY Channel on YouTube.
Prep: 20 min | Cook: 41 min | Total: 1 hr 16 min
Cost: $40.59 total, $20.30 per serving
Ingredients
- 4 medium potatoes Russet Potatoes (peeled and cut into thick chips)
- 300 g Chicken Thighs (boneless, skinless, cut into bite‑size pieces)
- 100 g All‑Purpose Flour (for batter)
- 120 ml Cold Beer or Sparkling Water (creates a light batter; can use club soda)
- 1 tsp Baking Powder (helps batter puff)
- 1 tsp Salt (for batter; extra for seasoning)
- 2 tsp Chili Powder (key spice for the bag)
- 1 tsp Paprika (adds colour and mild sweetness)
- 1 tsp Garlic Powder (flavor boost)
- 0.5 tsp Black Pepper (freshly ground)
- 2 L Vegetable Oil (for deep‑frying; neutral flavour)
- 200 ml Irish Curry Sauce (store‑bought mild curry sauce; can be homemade)
- 150 g Firm Tofu (optional) (cut into cubes; for vegetarian version)
- 1 bag Brown Paper Bag (for serving) (traditional Irish street‑food presentation)
Instructions
Cut and Soak the Potatoes
Peel the potatoes and cut them into thick chips (about 1 cm thick). Rinse under cold water, then soak in a bowl of cold water for 10 minutes to remove excess starch.
Time: PT10M
Prepare the Batter
In a mixing bowl combine the flour, baking powder, 1 tsp salt, and a pinch of pepper. Whisk in the cold beer (or sparkling water) until the batter is smooth and the consistency of a thick pancake batter.
Time: PT5M
Heat the Oil
Fill the deep‑fryer or pot with vegetable oil to a depth of about 5 cm. Heat the oil to 180 °C (350 °F). Use the thermometer to check the temperature.
Time: PT5M
Temperature: 180°C
First Fry the Chips (Blanch)
Working in small batches, add the dried chips to the hot oil. Fry for 3–4 minutes until just softened but not colored. Remove with a slotted spoon and drain on paper towels.
Time: PT5M
Temperature: 180°C
Second Fry the Chips (Crisp)
Increase the oil temperature slightly to 190 °C (375 °F). Return the blanched chips to the oil and fry 3–4 minutes until golden and crisp. Drain on fresh paper towels and season lightly with salt.
Time: PT5M
Temperature: 190°C
Batter and Fry the Chicken
Toss the chicken pieces in the prepared batter, ensuring each piece is fully coated. Carefully lower the pieces into the 180 °C oil and fry 6–8 minutes, turning once, until the coating is deep golden and the chicken reaches an internal temperature of 75 °C (165 °F). Drain on paper towels.
Time: PT8M
Temperature: 180°C
Warm the Curry Sauce
While the chicken finishes, pour the curry sauce into a saucepan and heat over medium heat for 2–3 minutes, stirring occasionally, until hot but not boiling.
Time: PT3M
Temperature: Medium heat
Season and Assemble the Spice Bag
In a large mixing bowl (or directly in the brown paper bag), combine the hot chips, fried chicken, and optional tofu. Sprinkle the chili powder, paprika, garlic powder, and a pinch of extra salt. Drizzle the warm curry sauce over everything and toss gently to coat evenly.
Time: PT5M
Serve
Transfer the seasoned mixture into the brown paper bag, close the top, and serve immediately while hot and crispy.
Time: PT1M
Nutrition Facts
- Calories
- 950
- Protein
- 30 g
- Carbohydrates
- 100 g
- Fat
- 45 g
- Fiber
- 8 g
Dietary info: Contains meat, Can be made vegetarian with tofu, Can be made gluten‑free using rice flour
Allergens: Gluten, Soy
Ingredient Substitutions
- Instead of Russet Potatoes: Sweet potatoes
- Instead of Chicken Thighs: Chicken breast, Firm tofu (vegetarian)
- Instead of All‑Purpose Flour: Rice flour (gluten‑free)
- Instead of Cold Beer or Sparkling Water: Cold milk
- Instead of Chili Powder: Paprika + cayenne
- Instead of Vegetable Oil: Canola oil, Peanut oil
- Instead of Irish Curry Sauce: Thai sweet chili sauce
- Instead of Firm Tofu (optional): Seitan
Equipment Needed
- Large Cutting Board
- Sharp Chef Knife
- Mixing Bowl
- Whisk or Fork
- Deep Fryer or Large Heavy‑Bottom Pot
- Thermometer (oil)
- Slotted Spoon or Spider Strainer
- Paper Towels
- Large Mixing Bowl or Plastic Bag for Tossing
- Serving Bag (brown paper)
- Plate or Tray for Resting Fried Items
- Saucepan
Critical Steps — Do Not Skip
- Cutting potatoes to uniform size
- Maintaining oil temperature (180‑190 °C)
- Double‑frying chips for crispness
- Ensuring batter coats chicken evenly
- Seasoning immediately after frying
Chef Tips from the Video
- For extra crunch, add a handful of cornflour to the batter.
- Use a mix of smoked paprika and regular paprika for a deeper flavour.
- If you like extra heat, add a pinch of cayenne pepper to the seasoning blend.
Troubleshooting
Chips are soggy after frying
Make sure the oil is at the correct temperature and double‑fry the chips. Also, dry the potatoes thoroughly before the first fry.
Chicken coating falls off
Pat the chicken dry before dipping, and let the battered pieces rest 2‑3 minutes in the bowl before frying so the batter adheres.
Curry sauce is too thick
Thin the sauce with a splash of water, milk, or broth while heating.
Oil splatters when adding food
Dry all ingredients completely and lower them gently into the oil using a slotted spoon or tongs.
Storage
Refrigerator: Cooked chicken, chips and sauce can be stored separately in airtight containers for up to 3 days. Re‑heat chips in a hot oven to restore crispness.
Freezer: Fried chicken pieces freeze well for up to 2 months; thaw before reheating. Chips lose texture when frozen.
Room temperature: Assembled spice bag should be eaten immediately; it becomes soggy at room temperature.
Make-Ahead Tips
- Soak and dry the potatoes up to 2 hours before cooking; keep them in a bowl of cold water.
- Prepare the batter and keep it chilled for up to 30 minutes.
- Pre‑heat the oil while you finish seasoning the chicken.
Frequently Asked Questions
What is the cultural significance and history of the Irish Spice Bag in Irish fast‑food culture?
The Spice Bag originated in Dublin’s Chinese takeaway scene in the early 2000s, blending Irish love of chips with Asian‑style battered chicken and a sweet curry sauce. It quickly became a late‑night staple for students and party‑goers, symbolising the multicultural fusion that defines modern Irish street food.
What are the traditional regional variations of the Spice Bag within Ireland?
In Dublin the classic version uses chicken, while in other cities you’ll find beef, pork or even vegetarian tofu versions. Some shops add extra pickled onions or a splash of malt vinegar, but the core elements—chips, battered protein, salt‑chili seasoning and curry sauce—remain the same across the country.
How is the authentic Irish Spice Bag traditionally served?
It is traditionally packed in a plain brown paper bag, allowing the steam to keep the chips hot while the sauce drips onto the bag’s sides. The bag is often handed over the counter, making it a handheld, messy, but beloved comfort food.
On what occasions is the Spice Bag typically enjoyed in Irish culture?
Spice Bags are popular as a late‑night snack after pubs, during student study sessions, and at house parties. They’re also a go‑to comfort food on rainy evenings and are often ordered after a night out for a quick, filling bite.
What makes the Spice Bag special or unique in Irish cuisine?
Its uniqueness lies in the combination of deep‑fried chips, Asian‑style battered chicken, and a sweet curry sauce—ingredients from different culinary traditions merged into a single, handheld dish that epitomises Ireland’s modern, multicultural palate.
What are the most common mistakes to avoid when making an Irish Spice Bag at home?
Common errors include frying chips at too low a temperature (resulting in soggy chips), not double‑frying, using a batter that’s too thin, and seasoning the bag after it cools, which prevents the spices from sticking. Also, overcrowding the oil leads to uneven cooking.
Why does this Spice Bag recipe use a double‑fry method for the chips instead of a single fry?
Double‑frying first cooks the interior of the chips, then a second high‑heat fry creates a crisp exterior. This technique prevents the chips from becoming greasy and ensures they stay crunchy even after being tossed with sauce and seasoning.
Can I make the Spice Bag ahead of time and how should I store it?
You can prepare the chips and batter up to a few hours ahead; keep them dry and refrigerated. Cooked chicken can be stored in the fridge for up to 3 days. Reheat chips in a hot oven (200 °C) to restore crispness and warm the curry sauce before assembling the bag.
What texture and appearance should I look for when the Spice Bag is done?
The chips should be golden‑brown and crisp, the chicken coating should be deep amber and crunchy, and the curry sauce should be glossy and coat the ingredients without pooling. The final bag should look colorful with specks of red chili powder and a light sheen of sauce.
What does the YouTube channel The TRY Channel specialize in?
The TRY Channel focuses on exploring popular street‑food and comfort‑food trends, often testing viral recipes and providing honest, humorous commentary while demonstrating step‑by‑step cooking techniques for home cooks.
How does the YouTube channel The TRY Channel's approach to Irish fast‑food cooking differ from other cooking channels?
The TRY Channel blends comedic reaction with practical cooking, emphasizing quick, budget‑friendly versions of iconic Irish dishes like the Spice Bag, whereas many other channels focus on polished, restaurant‑style presentations. Their style is informal, relatable, and geared toward everyday home kitchens.
Last updated: August 24, 2026
