American spice bag (waffle fries, chicken strips, peppers and bacon with bacon gravy)

Cut the chicken breast into large strips; mix in a bowl with a little soy, onion powder, garlic paste and hot sauce. Marinate about 15 minutes.

Cut green and red jalapenos into fat slices, seeds in, and cut the onion; set aside on a tray.

Mix the seasoning: kosher salt, black pepper, smoked paprika, chili powder, onion powder, garlic powder, a little cayenne and a little brown sugar.

Cook the bacon, cut in large pieces since it shrinks; remove it. Pour off grease, leaving a couple of tablespoons.

Whisk in a couple of tablespoons of flour and cook about a minute; whisk in milk a little at a time, then chicken broth, scraping the sides and bottom.

Let the gravy bubble a couple of minutes; season with a little salt, a lot of pepper and a little more smoked paprika.

Cut the potatoes into waffle fries: one cut, turn the potato, cut again.

Fry in the hot oil, shaking so they separate, until golden brown; drain and salt straight out of the fryer.

Mix egg white into the marinated chicken; coat the pieces in cornstarch and shake off the excess.

Fry until cooked through, 155 to 160 for breast. Let drip.

Heat a wok with a splash of neutral oil; stir-fry the peppers and onion three or four minutes to soften.

Add the chicken and waffle fries and toss to reheat; add the spice blend and toss, then the bacon and diced red onion.

Pack into a paper bag, pour the bacon gravy over and finish with more spice mix.