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An iconic Irish takeaway staple featuring crispy deep-fried chips and chicken tossed in a savory, spicy seasoning with stir-fried peppers and onions, served with a rich curry dipping sauce.
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Par-boil and deep fry hand-cut potato chips until crispy. → Coat marinated chicken strips in starch and deep fry until golden. → Prepare a thick curry sauce using butter, flour, curry powder, and stock. → Stir-fry peppers, onions, and garlic with a custom salt and chili spice blend. → Toss the fried chips and chicken in the wok with the spices and serve in a bag.
Par-boil and deep fry hand-cut potato chips until crispy. → Coat marinated chicken strips in starch and deep fry until golden. → Prepare a thick curry sauce using butter, flour, curry powder, and stock. → Stir-fry peppers, onions, and garlic with a custom salt and chili spice blend. → Toss the fried chips and chicken in the wok with the spices and serve in a bag.
An iconic Irish takeaway staple featuring crispy deep-fried chips and chicken tossed in a savory, spicy seasoning with stir-fried peppers and onions, served with a rich curry dipping sauce.
Peel and cut potatoes into thick chips. Par-boil them in salted water until slightly softened, then drain and let them air dry on a wire rack.
Deep fry the chips in hot oil until they are golden brown and crispy. Set aside.
Prepare the chicken by marinating the strips with an egg and soy sauce. Dredge the chicken thoroughly in the cornstarch and flour mixture.
Deep fry the coated chicken strips until fully cooked and very crispy. Drain on a wire rack.
Slice the yellow bell peppers and onions, and finely mince the garlic.
Drying the potatoes thoroughly after boiling is crucial for getting a crispy exterior when frying.
The curry sauce should be thick enough to coat a chip, so adjust the stock amount as needed.
Using a paper bag helps steam the ingredients slightly while keeping them seasoned, which is the signature style of this dish.
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