Homemade spice bag

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A takeaway favourite that’s easy to make at home.

Per serving:  814kcals, 39.2g fat (7.1g saturated), 62.3g carbs, 4.5g sugars, 54.9g protein, 10.6g fibre, 1.177g sodium

Prep:
Cook:
15 minutes
15 minutes
Difficulty: Easy
Serves: 2 portions
Ingredients
300g frozen chips
200g ground almonds
½ tsp paprika
2 eggs
2 chicken fillets, sliced into strips
1 tbsp rapeseed oil
½ an onion, sliced
For the seasoning:
1 tsp sea salt
1 tbsp Chinese five spice
½ tsp garlic powder
½ tsp chilli powder
To serve:
Red and green chillies, sliced

directions

  • Preheat the oven to 200˚C/180˚C fan/gas mark 6. Cook the chips according to the package instructions.
  • Meanwhile, in a bowl, combine the ground almonds, paprika and some salt and black pepper. Beat the eggs together in a separate bowl.
  • Working one piece at a time, dip the chicken pieces into the beaten egg to coat them thoroughly, then dredge them in the almond mixture.
  • Heat the rapeseed oil in a large pan over a medium-high heat and cook the chicken pieces until golden-brown on both sides and completely cooked throughout. Remove to a plate and keep warm.
  • Return the pan to a medium-high heat and cook the onion for 2-3 minutes. Remove and set aside.
  • In a small bowl, combine the salt, Chinese five spice, garlic powder and chilli powder for the seasoning.
  • Toss the chicken, onion and chips together in a bowl and scatter over the seasoning mixture from a height. Toss to coat.
  • Sprinkle with sliced chillies and serve immediately.