Cantonese Style Fried Chicken (AKA Chicken Spice Bag) with Kwanghi Chan

Kwanghi Chan, I Love Cooking Ireland, Modern Asian Cooking

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Cantonese Style Fried Chicken with Kwanghi Chan

We have teamed up with renowned chef Kwanghi Chan to bring you a new video series – Modern Asian Cooking.

In our first episode with Kwanghi will teach you how to make Cantonese Style Fried Chicken. In Ireland everyone will know this dish as a Chicken Spice Bag. The Chicken Spice Bag is said to cure many a hangover and has become quite a popular fast food in Ireland. It’s normally made with French fries, but Kwanghi makes his recipe with crispy sautéed potato.

Cantonese Style Fried Chicken – AKA The Ultimate Chicken Spice Bag


  • 600g (1.3 lb) chicken breast, cut into roughly 3cm cubes
  • 1½ tbsp light soy sauce
  • 600g Potato Starch
  • 2 garlic cloves, finely chopped
  • 1 tsp finely grated ginger
  • 2 tsp Potato starch, dissolved in 2 tbsp water
  • vegetable oil for frying
  • 1 tsp sesame seeds

Saute potatoes:

  • 4 medium potatoes, Maris piper or King Edward, peeled, diced (about 1cm), rinsed under cold water and patted dry.
  • 30ml (2 tbsp) rapeseed oil
  • 2 pinches sea salt
  • 2 pinches pepper, ground black
  • 20g butter, unsalted

For the mix :

  • 50g /1 handful scallions, finely sliced
  • 30g (½) shallot, medium, peeled (mix scallion and shallot together)
  • 1 clove garlic, peeled, finely chopped


  • 2 tbsp light soy sauce
  • ChanChan Spice bag Seasoning (you can buy this in Asia Market or in Lidl)
  • 1 tbsp Chinese shaoxing wine
  • 2 egg white, lightly whisked


  1. In a large bowl, place chicken and marinade ingredients. Mix thoroughly to break up the egg white. Allow to marinate for 20 minutes.
  2. In another bowl, mix together the , soy sauce and sugar.
  3. Place the flour in a large tray or bowl. Add the chicken pieces and the marinade and use your hands to pat and press the liquid and flour together around the chicken pieces to form a craggy coating.
  4. Fill a wok or saucepan to about 1/3 capacity with the vegetable oil. Heat over high heat. The oil is hot enough for frying at 325°F or 165°C or when a wooden spoon dipped into the oil forms small little bubbles. Shake excess flour from the chicken pieces. Cook chicken pieces in 2 to 3 batches for about 3 minutes or until golden and cooked through. Drain on kitchen paper.
  5. In a clean wok or pan over medium-high heat, add 1 tablespoon of oil and then add the garlic and ginger. Cook for about 10 seconds or until fragrant. Then add the chicken stock mixture. Cook for 2-3 minutes until the sugar has dissolved. Then add the lemon juice and zest. Simmer for another 30 seconds before adding the cornstarch mixture. Cook for another 30 seconds or until sauce has thickened slightly. Add the chicken pieces and toss until evenly coated. Transfer to a serving plate and sprinkle with sesame seeds and spring onion.

For the potatoes:

  1. Blanch the diced potatoes in the boiling water for 30 seconds and drain in a colander so the steam can escape.
  2. On a high heat, in a large frying pan, sauté the diced potatoes in the oil, season with salt and pepper and cook for 4-5 minutes, stirring every minute until golden brown.

About Kwanghi Chan

Kwanghi Chan, I Love Cooking Ireland, Modern Asian Cooking


Kwanghi has extensive experience in the hotel and restaurant industries, working in some of the best restaurants in Ireland. He has  represented Ireland in International Culinary Competition with the Irish Culinary Team at the age of 20. After winning numerous awards including the World Championships in Holland and the World Cup in Luxembourg organised by WACS (World Association of Chefs Society), he was awarded a Silver Medal in the Culinary Olympics in Germany 2008. He has also Captained the Irish Culinary Team in doing so.

Kwanghi was Head Chef at the 5* Cliff House Hotel in Ardmore Co.Waterford in late 2011. He was working at the 1* Michelin “House Restaurant” with his team gaining 4 AA Rosettes in 2014. In 2014 he was also awarded Winner of Le Grand Prix de Cuisine de L’Academie Paris by 25 MOF Chefs representing Ireland in Paris.

After spending over 3 years as Head Chef at the Michelin starred Cliff House Hotel in Ardmore, he decided it was time to move on. Then in 2015 he stormed into the foodie scene in Dublin with Soder+Ko, a hip collaboration between a multi story Scandi bar and Kwanghi’s fine fusion cooking.

In 2016 Kwanghi felt it was time to create his own brand and products and ChanChan was born. His products include a particularly fine miso based hot sauce, spice mixes, black garlic products & other fine food products. He supplies supermarkets including Lidl, Asia Market and selected award-winning artisan food stores across Ireland.

In 2018 Kwanghi became an ambassador with Bord Bia Shanghai. He promotes Irish grass fed beef and lamb and is working closely with the Irish Consulate in Hong Kong & Macau to promote Irish produce in Southeast Asia.

It doesn’t stop there, this year in 2019 he has opened his own restaurant, Bowls By Kwanghi Chan. The restaurant specialises in casual food based on  non authentic modern Asian, just like in Hong Kong where east meet west, a melting pot of multicultural food and flavours. He focuses on the Irish farm to bowl concept using local ingredients with the best of Asian ingredients either made in Ireland or imported direct from Asia, with only 5 months open bowls has a cult following already.

Kwanghi appears regularly on Virgin Media One’s (previously TV3) popular 6 O’Clock Show.

Make sure to follow Kwanghi on his social media channels:






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