There’s a lesser-known snack out there that scratches all of those late night urges. It’s salty, subtly spicy, a little greasy, and great with a good nightcap cocktail or thirst-quenching lager-style beer. We’re talking about the Irish Spice Bag, pride of the U.K.
What’s in it? It’s a mixed bag of fries treated to salt and spices, grilled peppers, fried onions, and chicken, often shredded and hit with chili. It’s low brow at its finest, often served in a brown bag or in a shallow box.
Now, it’s a menu mainstay at so many Chinese eateries, fish and chip shops, and Irish pubs across the Atlantic. You might even be able to run into it here, at Euro-minded bars in New York City and other big metropolises. Like nacho fries or poutine, it’s proof that French fries can do well with just about anything.
Origins and defining the Irish Spice Bag
A relative newcomer as far as cuisine goes, the Irish Spice Bag is believed to be just two decades old. Back in 2006, the first known version was served at a Chinese restaurant in Dublin. It served a few great purposes: Mashing up some random leftovers and offering a to-go option, which appealed especially to those looking for that post-bar nibble in the wee hours.
These days, there are awards given to restaurants serving up the best Irish Spice Bag. It’s a source of real pride in the Dublin circuit and if the internet has anything to say about the subject, it’s that a lot of folks are trying their hand at the dish at home. With so many spice options alone, there are tons of permutations.
Little tweaks can be made here and there, which often honor the Chinese and Irish shared influence on the dish. Some add MSG for additional savory components while others offer little adjustments to their curry additions. Chili peppers or jalapenos? Chinese five-spice or paprika and garlic?
There’s absolutely nothing fancy about the dish (just look at the banner image above), but that’s not to take anything away from how satisfying the Irish Spice Bag truly is. You can plug in your favorite spice combos and mess around with different means of preparing the chicken (grilled, fried, treated to some buttermilk). Just don’t worry about plating, you basically just mix it all up and throw it on a plate (or in a bag).
Choose your protein
Chicken is the go-to protein for the Irish Spice Bag but there are riffs. You can throw pretty much anything at the combo and it’ll stick, from carne asada and pork to tofu. Nowadays, with so many options, you can even try some plant-based chicken.
Traditionalists will say it has to be poultry. But it’s how the chicken is cooked that’s really the main topic. Breaded and fried are the mainstays. And that curry goodness is usually a mix of the aforementioned spices, plus white pepper. Crispy fried are crucial, as they need to stand up to the saucy goodness and the moisture of the grilled veggies and the meat.
Pair it up
Now, cold beer is tough to argue with here. Something light like a lager, pale ale, or pilsner is perfect for cutting into all of those spices. But don’t stop there, as Irish whisky is a nice option too. This is especially the case with sweeter recipes that involve more-caramelized chicken or protein in a bread-y batter. Thinking wine? Go with a bone dry Riesling, Sauvignon Blanc, or high-acid Albarino. Some bottom-shelf bubbles will do the trick as well.
An Irish Spice Bag is tougher to find stateside but that doesn’t mean you can concoct your own. Play around with the basic template at home, adjusting to your liking. Better still, get over to the U.K and taste some top-rated Irish Spice Bags at places like Lin Kee or Xian Street Food, both in Dublin.
The dish seems like both the creation of and cure for a hangover. That said, consider pairing it up with a non-alcoholic beer if you’re cutting back or it’s just something you’re chowing down on on a work night. Really, there’s no wrong way to Irish Spice Bag, but some recipes are more tantalizing than others.
If there is in fact a wrong way to do an Irish Spice Bag it might be to try too hard. The culinary world has “elevated” enough street food over the years so perhaps we can leave this one alone. It’s plenty satisfying as is.
Look out for some when you’re perusing food cart pods or big city bars, especially if the latter is leaning Irish. Try it out on some friends in lieu of nachos or bring it up for trivia’s sake. The world needs to know about the Irish Spice Bag.
