Doritos Spice Bag

This Irish take away classic can only get better with the addition of Doritos...

Done in 1 hour

Serves 2

Dish by Hugh Woodward

Ingredients

Salt & Pepper Chicken

3chicken thighs

1 tbsosoy sauce

1 tspsesame oil

2garlic cloves, crushed

1egg white

3 tbspcornflour

The Vegetables:

1green pepper, diced

1red chilli, sliced

1red pepper, diced

1white onion, sliced

3spring onions, whites only, sliced

Spice Mix:

1 tspflaked sea salt

1 tspblack pepper

1 tspChinese five spice

1 tspsugar

Curry Sauce:

50gbutter

30gflour

1 tbspcurry powder

400mlchicken stock

1 tspsoy sauce

1 tbspDoritos Hot Salsa

1 tsphoney

to tasteflaked sea salt

Doritos hint of salt is the icing on the cake for this beauty. The iconic Irish takeaway gets a makeover - the chips are gone and are replaced with Doritos Hint of Salt.

Method

Slice the chicken thighs and toss them with the soy sauce, sesame oil and garlic. Set aside.

Mix the spices together and set aside.

For the sauce, heat the butter in a saucepan until foaming, then add the flour and curry powder. Whisk constantly until you have a paste, then gradually pour in the chicken stock and soy sauce. Add the Hot Salsa and reduce. Season with honey and sea salt.

Heat the oil in a wok and fry the vegetables until softened and cooked through.

Meanwhile, take the marinated chicken and mix through the egg white. Toss it with the cornstarch.

Heat a deep fat fryer to 180°C. Fry the chicken until crispy, then add it to the vegetables along with the spice mix.

Take the bag of Doritos, open it and add the salt and pepper chicken. Fold over the top to seal then give it all a big shake. Drizzle over or serve with the curry sauce.

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Hugh Woodward

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Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.