Spice Bag

Ingredients

For 2 servings

• •1 c. à soupe (4 g) Sichuan peppercorns, freshly ground with a spice mill or mortar and pestle
• •1 c. à soupe (10 g) garlic powder
• •2 c. à café onion powder
• •1 c. à café five-spice
• •1 /2 teaspoon white pepper
• •1 c. à soupe granulated sugar (1/2 ounce; 15 g)
• •1 /4 teaspoon MSG
• •2 c. à café chicken bouillon powder, such as Knorr or Lee Kum Kee
• •1 c. à soupe Sichuan chili flakes, see notes
• •4 c. à soupe unsalted butter (2 ounces; 56 g)
• •2 c. à soupe all-purpose flour (about 1/2 ounce; 16 g)
• •1 c. à soupe Madras curry powder
• •2 tasse (480) homemade chicken stock or store-bought low-sodium chicken broth
• •Kosher salt, to taste
• •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
• •2 c. à soupe (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 c. à soupe chili crisp, such as Lao Gan Ma, plus more as needed

Method

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