Salt and chili chicken spice bag with thrice-cooked chips and curry sauce

Peel the Yukon gold potatoes, cut into fry shapes and hold them in a bowl of water so they do not brown and lose excess starch.

Simmer the potatoes in a pot of water, not a rapid boil, about 20 minutes.

If the chicken thighs are skin-on and bone-in, pull off the skin, trim extra fat with a paring knife, cut down beside the bone, slide the knife under and cut it free.

Cut the thighs into thin-ish strips.

Lift the soft potatoes onto a rack to dry and cool; this can be done well in advance.

Marinate the chicken with soy, sesame oil and garlic paste, mixing by hand.

Mix the spice blend: kosher salt, coarse black pepper, five-spice powder, red pepper flake and sugar.

Slice the serranos thin with their seeds and the red jalapenos; cut the yellow onion and green onion, keeping some green onion for the end.

Melt butter in a pot, add an equal amount of flour to make a thick paste, stir in the curry powder and cook about 30 seconds.

Whisk in chicken broth, turn it up and let it thicken as thick as wanted.

Add soy, sriracha, honey, salt and pepper; simmer a few minutes on low.

Fry the dry, cool potatoes at about 325 to 330 for about four to five minutes, pulling them as they just start to colour.

In a hot wok with a little neutral oil, cook the vegetables about a minute and a half just to soften, keeping them dry; take off the heat.

Fry the chips again at 375 for two to three minutes until golden brown and crispy; salt while hot.

Toss the chicken with beaten egg white and cornstarch.

Fry the chicken about four minutes, giving it a jumble so it does not stick.

Reheat the vegetables, add the chicken, about a couple tablespoons of the spice mix and the chips; toss and fill the bag.

Drizzle with curry sauce (or serve it on the side to dip) and sprinkle with green onion.