Chicken Spice Bag
A bold, flavour-packed salt and chilli chicken and chips bowl with peppers, onions and warm Chinese curry sauce. Inspired by @thehappyfoodiee and ready in around 30 minutes.
Have a go!
30 mins
Ingredients
- 168g chicken breast, sliced
- 200g rooster potatoes, cut into chips
- 30g panko breadcrumbs
- Mayflower Chinese curry sauce (prepared as directed)
- Red pepper, sliced
- Green pepper, sliced
- Yellow pepper, sliced
- 1 onion, sliced
- 1 spring onion, sliced
- Salt & chilli seasoning
- Low-cal oil spray
Starring...
Curry Sauce Mix Original
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Method
- Coat the sliced chicken in salt & chilli seasoning, then toss in panko breadcrumbs until fully coated.
- Place the chicken into the air fryer and cook at 190°C for 12–15 minutes, or until cooked through and crispy.
- Toss the chopped rooster potatoes with salt & chilli seasoning and a little oil spray. Air fry at 190°C for 18–22 minutes, shaking halfway, until golden and crisp.
- Heat a pan over medium heat. Add the peppers, onion and most of the spring onion with a sprinkle of salt & chilli seasoning. Fry for 3–4 minutes until softened but still vibrant.
- Make up the Mayflower Chinese curry sauce according to the packet instructions.
- Add the crispy chips, seasoned veg and air-fried chicken to a bowl. Pour the warm Chinese curry sauce over the top. Finish with the remaining spring onion.
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