Kwanghi Chan’s Vegetable and Chicken Spice Bag

Ingredients

• • 1 Chicken Fillet, cut into strips
• • 1 Egg white, whisked
• • 1 tbsp Flour or potato starch for coating
• • 1/4 Cauliflower florets
• • 1 Handful Mushrooms, sliced
• • 1 Handful Baton Carrots
• • 1 Clove Garlic, chopped
• • 1 Red onion, sliced
• • 1 Pak Choi, cut into 4 quarters lengthways
• • 100g Rooster potatoes, for skin-on chips or wedges
• • 1/2 tsp Chinese five-spice powder
• • Sprinkle of Black pepper
• • For seasoning Salt

Method

1. Mix your flour and a sprinkle of the spices into a bowl.
2. Cut your chicken fillet into 2cm strips.
3. Coat your chicken strips in the whisked egg white and then roll them in the flour and spice mixture until it's fully coated.
4. Cook your coated chicken strips in an air fryer or fat fryer as you wish for just over 15 minutes, until it's nice and golden and cooked inside.
5. While the chicken is cooking, fry the cauliflower, mushrooms, carrots and peppers with the garlic in a wok or frying pan, with the remaining spices.
6. When the vegetables have softened but still have a little bite to them, add the red onions and pak choi until soft but still have a bite to them.
7. Once everything is cooked, throw it all together into the wok or bowl and toss, add some more spice if needed, and you're good to go.

Cook your chips or wedges how you prefer and mix with your spice bag.