Spice Bag by Daniel Lambert

Spice Bag – by Daniel Lambert


  • 500g Chicken Fillets
  • 3 Eggs
  • 1 Onion
  • 1 Red & Green Peppers
  • 1 Spring Onion
  • 200g Plain Flour
  • 1 tsp Paprika
  • 1 tsp Garlic Powder
  • Veg Oil for shallow frying
  • Sweet Chili Sauce
  • Salt and Pepper to Season
  • 1 tsp Chinese 5 spice
  • 1 tsp garlic powder
  • 3 potatoes


  • Start by slicing the potatoes and leaving them in cold water for 10 mins.
  • Fry them first at 140C until soft, then fry them at 180C until crispy and golden.
  • Slice the chicken into thin strips, coat them in the flour, the beaten eggs then back into the flour mix again.
  • Deep fry this at 170C until the chicken is fully cooked and crispy (usually about 4 mins)
  • Chop up the vegetables very roughly and fry them with the spices and a little oil.
  • Once the veggies have been softened add in the chicken, sweet chili sauce, honey and chips.
  • Toss everything up in a pan and enjoy!

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