Ireland's Best Fast Food: Irish Spice Bag | Cookin' Somethin'

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If you’re struggling, consider therapy with our sponsor. Click https://betterhelp.com/matty for a discount on your first month of therapy. SMARTEN UP BUCKLE UP IT’S SPICE BAG TIME IN THE COOKIN’ SOMETHIN’ KITCHEN I WENT TO DUBLIN AND BELFAST AND I ATE THREE OF THESE AND I NEEDED TO BRING IT BACK EXTRA SPICE AND DON’T FORGET THE CURRY SAUCE! SPICE BAGS FOREVER! Matty's World Merch: http://bit.ly/4fPicI2 Matheson Cookware: https://bit.ly/4p9XK9p Join this channel to get access to perks: https://www.youtube.com/channel/UCpqH8-BBNTsluhcOzFKWLuw/join INGREDIENTS: Goujons 4 Skin on, Boneless Chicken Thighs 1 Cup Rice Flour, use extra for dusting ¾ Cup Soda Water 1 Egg 1 Teaspoon Turmeric 1 Teaspoon Salt 6 Cups Vegetable Oil Japanese Curry 1 Packet Medium Hot Japanese Curry Cubes (Use your favourite brand) 4 Cups Water Spice Bag 8 Yukon Gold Potatoes 6 Cups Vegetable Oil ½ Red Onion 1 Red Bell Pepper 1 Green Bell Pepper 6 Scallions 3 Tablespoons Chili Oil (use your favourite brand) 1 Teaspoon Salt 1 Teaspoon Dried Chili Flakes 1 Teaspoon Curry Powder 1 Teaspoon Mala Spice (we used Fly by Jing) Prepared Goujons Prepared Japanese Curry COOKING METHOD Goujons 1. Pour the vegetable oil into a tall, heavy Dutch oven, filling no more than halfway. Preheat to 350°F. 2. Cut the chicken thighs in half lengthwise to create strips. 3. To Prepare the batter, in a bowl, whisk together: - Rice flour - Soda water - Turmeric - Salt 4. Lightly dust the chicken strips with additional rice flour before dipping into the batter. 5. Working in batches, dip the strips into the batter, let the excess batter drip off, then carefully lower them into the hot oil. Do not overcrowd the pot. 6. Fry until the coating is golden brown and the chicken reaches an internal temperature of 165°F. 7. Carefully remove them with tongs or a slotted spoon and place on a sheet tray lined with a wire rack. 8. Reserve until needed Japanese Curry 1. Place the water into a small saucepan and bring to a gentle simmer. 2. Break off small pieces of the Japanese curry cubes and slowly add them to the simmering water. 3. After adding a portion of the curry cubes, whisk until it has completely dissolved. Allow the mixture to return to a simmer before adding more. 4. Continue this process until the sauce reaches a gravy-like consistency. 5. Remove from heat and reserve until needed. Spice Bag 1. Pour the vegetable oil into a tall, heavy Dutch oven, filling no more than halfway. Preheat to 300°F. 2. Peel the Yukon Gold potatoes and cut into chip-sized chunks. 3. Working in batches, gently place the potatoes into the hot oil. Fry until fork-tender. 4. Remove them with a slotted spoon and transfer to a sheet tray lined with a wire rack. 5. Allow chips to cool completely. For best results, freeze overnight before refrying. 6. Prepare the vegetables by thinly slicing the red bell pepper, green bell pepper, and red onion. Cut scallions into 1-inch pieces 7. Increase the oil temperature to 350°F. 8. Working in batches, fry the potatoes a second time until crispy, about 5 minutes. 9. Remove them with a slotted spoon and place on a sheet tray with a wire rack. 10. While frying the chips, sauté the prepared vegetables in a hot pan until tender and caramelized. 11. Once everything is completely, in a large bowl, toss together: - Double-fried chips - Prepared goujons - Sautéed vegetables - Chili oil - Salt - Chili flakes - Curry powder - Mala spice 12. Add less or more of each, to your liking. 13. For full effect, serve in a foil pouch with a cup of hot Japanese Curry Sauce on the side.