Spice Bag

For the Spice Blend:

• 1 tablespoon (4 g) Sichuan peppercorns, freshly ground with a spice mill or mortar and pestle

• 1 tablespoon (10 g) garlic powder

• 2 teaspoons onion powder

• 1 teaspoon five-spice

• 1/2 teaspoon white pepper

• 1 tablespoon granulated sugar (1/2 ounce; 15 g)

• 1/4 teaspoon MSG

• 2 teaspoons chicken bouillon powder, such as Knorr or Lee Kum Kee

• 1 tablespoon Sichuan chili flakes, see notes

For the Curry Sauce:

• 4 tablespoons unsalted butter (2 ounces; 56 g)

• 2 tablespoons all-purpose flour (about 1/2 ounce; 16 g)

• 1 tablespoon Madras curry powder

• 2 cups (480 g) homemade chicken stock or store-bought low-sodium chicken broth 

• Kosher salt, to taste

For the Chicken and Potatoes:

• 1 recipe Japanese-style karaage or 12 ounces (340 g) frozen, breaded chicken breast nuggets, prepared according to package directions, see notes

• 1 recipe British-style chips or 12 ounces (340 g) frozen bagged steak fries, prepared according to package directions, see notes

For the Stir-Fry:

• 2 tablespoons (30 ml) neutral oil, such as canola or peanut

• 1 medium red bell pepper (8 ounces; 227 g), stemmed, seeded, and thinly sliced

• 1 medium onion (8 ounces; 226 g), thinly sliced

• 2 tablespoons chili crisp, such as Lao Gan Ma, plus more as needed

Directions

1. For the Spice Blend: In a small mixing bowl, whisk ground Sichuan peppercorns, garlic powder, onion powder, five-spice, white pepper, sugar, MSG, chicken bouillon powder, and Sichuan chili flakes to combine. Season to taste with additional garlic powder, sugar, and/or chili flakes as desired; set aside.

2. For the Curry Sauce: In a small saucepan set over medium heat, melt butter. Whisk in flour and curry powder and cook, stirring frequently, until lightly browned and fragrant, 3 to 4 minutes. Add warm chicken broth, whisking to combine, and cook, stirring frequently, until glossy and thick enough to coat the back of a spoon, 4 to 5 minutes. Season to taste with salt. Reduce heat to lowest setting and cover to keep warm, stirring occasionally.

3. For the Chicken and Potatoes: Season karaage or chicken nuggets and chips or fries with 2 teaspoons of reserved spice blend, tossing to evenly coat; set aside.

4. For the Stir-Fry: In a large wok or carbon steel skillet set over medium-high heat, heat oil until shimmering. Add onion and pepper, and cook, stir-frying until edges are lightly charred and vegetables have softened, about 5 minutes. Add chicken and potatoes to the wok, and season with 2 teaspoons spice blend and chili crisp. Using a spatula, toss ingredients in wok to evenly coat with chili oil and spices, about 1 minute.

5. Transfer mixture to a wide, shallow bowl, and serve alongside curry sauce for dipping.