Keogh’s Guinness Potato Chip Crusted Chicken & Curry Sauce
Ingredients:
Guinness Potato Chip Chicken
4 boneless chicken thighs
1 bag Keogh’s Guinness potato chips, crushed
1 cup plain flour
2 eggs
1 tsp salt
1 tsp black pepper
Neutral oil for frying
Irish Spice Bag Seasoning
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp smoked paprika
2 tsp Chinese five spice
2 tsp chilli flakes
1 tsp ground ginger
1 tsp white pepper
1 tsp salt
1 tsp sugar
½ tsp ground Sichuan pepper (optional but very traditional)
Mix all ingredients together and store in a jar. This seasoning is used throughout the dish.
Hand-Cut Spice Bag Chips
4 large potatoes
2 tbsp olive oil
2–3 tbsp Irish spice bag seasoning
Sautéed Capsicum & Onion
1 large onion, sliced
1 red capsicum, sliced
1 green capsicum, sliced
1 tbsp oil
1–2 tsp Irish spice bag seasoning
Pinch of salt
Irish Takeaway Curry Sauce
1 tbsp butter
1 small onion, finely diced
1 tbsp curry powder
1 tsp turmeric
1 tbsp flour
1 cup chicken stock
1 tbsp soy sauce
1 tsp Worcestershire sauce
1 tsp honey or brown sugar
Salt and pepper to taste
METHOD:
Guinness Potato Chip Chicken Method:
Crush the Keogh’s Guinness chips into coarse crumbs.
Season the flour with salt and pepper.
Whisk eggs in a bowl for the egg wash.
Coat chicken thighs in flour, dip into egg wash, then press into the crushed Guinness chip crumbs.
Heat oil in a pan to medium-high heat.
Fry chicken for 5–6 minutes per side until golden and cooked through.
Rest briefly, then slice into chunky strips.
Hand-Cut Spice Bag Chips Method:
Preheat oven to 220°C.
Cut potatoes into chunky takeaway-style chips.
Toss chips with olive oil and 2 tablespoons spice bag seasoning.
Spread onto a tray in a single layer.
Bake for 35–40 minutes, turning halfway, until golden and crisp.
Sautéed Capsicum & Onion Method:
Heat oil in a large pan or wok.
Add onion and capsicum and sauté over high heat for 4–5 minutes until slightly charred but still vibrant.
Toss through 1–2 teaspoons spice bag seasoning and a pinch of salt.
Irish Takeaway Curry Sauce:
Melt butter in a saucepan and sauté onion until soft.
Stir in curry powder and turmeric and cook for 1 minute until fragrant.
Add flour and cook for another minute to form a paste.
Gradually whisk in chicken stock until smooth.
Add soy sauce, Worcestershire sauce and honey.
Simmer for 5–7 minutes until thick and glossy.
Season to taste.
To Assemble the Spice Bag:
Spread the hot spice bag chips onto a large tray or takeaway box.
Scatter the sautéed capsicum and onions over the top.
Add sliced Guinness chip chicken.
Sprinkle extra Irish spice bag seasoning generously over everything.
Toss the whole lot together.
Serve with Irish curry sauce on the side for dipping