Black Magic Irish-Chinese Spice Bag

Name: Black Magic Irish-Chinese Spice Bag
Prep time: 4 h
Cook time: 20 min
Total time: 4 h 20 min
Yield: 4
Cuisine: Euro-Asian
Ingredients: 2 lb chicken tenderloins, cut into 2-inch chunks; 2 cups buttermilk; 2 tbsp Black Magic seasoning; 1 tsp MSG; 2 tbsp Szechuan Peppercorns; 1 tbsp Chinese Five Spice; 1 tbsp chicken bouillon powder; 2 tbsp Black Magic seasoning; 2 cups all-purpose flour; 2 tbsp Black Magic seasoning; 1 tbsp spice bag blend; 2 tsp baking powder; 1 bag Alexia Garlic Parmesan Crinkle Cut Fries; 1 bell pepper, julienned; 1 medium white onion, julienned; 2 tbsp butter; 2 tbsp all-purpose flour; 2 tbsp Curry Madras; 2½ cups chicken stock; 1 gallon neutral oil

Chef Christian Gill

Servings

Prep Time

4 hours

Cook Time

20 minutes

Cuisine

Euro-Asian

Ingredients

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2 lb chicken tenderloins, cut into 2-inch chunks
2 cups buttermilk
2 tbsp Black Magic seasoning
1 tsp MSG

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2 tbsp Szechuan Peppercorns
1 tbsp Chinese Five Spice
1 tbsp chicken bouillon powder
2 tbsp Black Magic seasoning

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2 cups all-purpose flour
2 tbsp Black Magic seasoning
1 tbsp spice bag blend
2 tsp baking powder

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1 bag Alexia Garlic Parmesan Crinkle Cut Fries
1 bell pepper, julienned
1 medium white onion, julienned

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2 tbsp butter
2 tbsp all-purpose flour
2 tbsp Curry Madras
2½ cups chicken stock

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1 gallon neutral oil

Directions

Make the spice bag blend: In a mortar & pestle or spice grinder, combine Szechuan peppercorns, Chinese Five Spice, chicken bouillon powder, and Spiceology Black Magic. Grind to a fine, aromatic powder. Set aside. This is your spice bag blend.
Marinate the chicken: In a large bowl, whisk together buttermilk, MSG, and Spiceology Black Magic. Add chicken and toss well to coat. Cover and refrigerate for 2-4 hours.
Make the seasoned dredge: In a large bowl, whisk together all-purpose flour, Spiceology Black Magic, 1 tbsp of the spice bag blend, and baking powder until evenly combined. Set aside.
Make the Curry Madras sauce: In a saucepan over medium heat, melt unsalted butter. Whisk in the all-purpose flour and cook, stirring constantly, until the roux turns a light golden color, about 10 minutes. Add Curry Madras and stir to combine. Slowly whisk in chicken stock. Simmer until the sauce is thick enough to coat the back of a spoon, about 8–10 minutes. Keep warm over low heat.
Fry the chicken: Heat neutral frying oil in a large heavy-bottomed pot or Dutch oven to 365°F. Remove the chicken from the marinade, letting any excess drip off. Dredge each piece in the seasoned flour, pressing firmly to coat. Working in batches (do not crowd the pot) fry until deep golden brown and the internal temperature reaches 160–165°F. Transfer to a wire rack or paper towel-lined tray to drain.
Fry the fries: In the same oil (return to 365°F as needed), fry Alexia crinkle cut fries until golden and crisp, about 3 minutes. Transfer to a paper towel-lined tray to drain.
Toss the spice bag: Heat a wok or large skillet over high heat until smoking. Add 2 tbsp of the hot fry oil, then add onion and bell peppers, thinly sliced. Stir-fry for 2–3 minutes until softened and lightly charred. Add the remaining spice bag blend and toss to coat. Add the fried chicken and fries directly to the wok (or add everything to a brown paper bag). Toss aggressively for 1–2 minutes until everything is coated and fragrant.
Serve: Transfer to a tray or tear open the brown bag for authentic chaos. Drizzle generously with the warm Curry Madras sauce. Get the napkins — and serve immediately.