Chicken · Air fryer

Air Fryer Irish Spice Bag with Curry Sauce (Cosori TwinFry)

Irish spice bag, chips, chicken nuggets, and veg all thrown together, is a Dublin takeaway classic. Rick's cracking one out entirely in the Cosori air fryer, juggling two zones at once to cook everything in sync. It's chaotic, it's clever, and it actually works.

R By Richard · Adapted from Backyard Chef · Published 10 June 2026
👁 12k source views ❤️ 892 source likes
⏱Prep 10 min
🌡Temp 200°C
⏲Air fry 22 min
🍽Serves 2
COSORI TwinFry Air Fryer - IRISH SPICE BAG with Curry Sauce

Source video by Backyard Chef on YouTube. This recipe was adapted with strict source-fidelity rules and is marked for human review.

Rick from Backyard Chef cooks a full Irish spice bag in the Cosori TwinFry dual-zone air fryer. Frozen chips go in one drawer, frozen chicken nuggets in the other, then the nuggets come out to make room for seasoned peppers, onion and garlic. Everything is tossed together with a salt, pepper and chilli seasoning mix and served with a fast curry sauce made from chicken stock and Japanese curry blocks. It is a lighter, home-cooked take on the Friday night classic.

Ingredients

Spice Bag
  • frozen chips
  • frozen chicken nuggets
  • 1 wholeonion, sliced, segments broken apart
  • bell pepper, deseeded and sliced
  • 2 clovesgarlic cloves, crushed
  • vegetable oil
  • salt, pepper and chilli seasoning mix
  • spring onion, finely sliced (add late)
Curry Sauce
  • chicken stock
  • 0.75 tbspsugar
  • 3 blocksJapanese curry blocks

Method

  1. Slice the onion and break the segments apart into a bowl. Deseed the bell pepper and slice into strips, adding them to the bowl. Crush the garlic cloves and add a little oil to the garlic so it is ready to mix through.

    ~5 min

  2. Tip the frozen chips into a bowl with a little oil and toss to coat. Do the same with the chicken nuggets in a separate bowl.

    ~2 min

  3. Load the chips into zone 1 of the dual-zone air fryer and the nuggets into zone 2. Set zone 1 to 200°C for 22 minutes and zone 2 to 200°C for 10 minutes. Start both zones.

  4. While they cook, season the veg with a generous sprinkle of the salt, pepper and chilli seasoning mix and stir through the oiled garlic.

    ~2 min

  5. Make the curry sauce: heat the chicken stock in a small pan, stir in about three quarters of a tablespoon of sugar and drop in three Japanese curry blocks. Stir until dissolved and thickened to your liking, then keep warm.

    ~5 min

  6. When zone 2 finishes after 10 minutes, lift out the nuggets into a bowl and cover to keep warm. Tip the seasoned veg into zone 2. Set zone 2 to 190°C for 7 minutes and start.

    ~7 min

  7. Once the veg has had 7 minutes, sit the nuggets back on top of the veg in zone 2. Set zone 2 to 200°C for 4 more minutes and start.

    ~4 min

  8. Tip the chips, veg and nuggets into a large serving bowl. Add another sprinkle of the salt, pepper and chilli mix, scatter over the sliced spring onion and toss everything together.

    ~1 min

  9. Serve the spice bag with a pot of the warm curry sauce on the side.

Frequently asked

Do I need a dual-zone air fryer to make this?
It is much easier in a dual-zone like the Cosori TwinFry, but you can cook it in a single-basket air fryer by doing the chips first, keeping them warm, then cooking the nuggets and veg together in batches.
Do I need to preheat the air fryer?
No, this recipe starts with frozen chips and nuggets from cold. If your model has a preheat function you can use it, but it is not needed.
Can I use fresh chicken instead of nuggets?
Yes. Strips of seasoned chicken thigh or breast tossed in cornflour will give a more traditional takeaway texture, but you will need to adjust the cook time and start them earlier than the frozen nuggets.
What can I use instead of Japanese curry blocks?
A Chinese curry sauce packet works well, or whisk a tablespoon of curry powder and a teaspoon of cornflour into the chicken stock with the sugar and simmer until thickened.
How do I keep everything crispy when serving?
Toss the chips, nuggets and veg together quickly just before serving and keep the curry sauce on the side rather than poured over, so the chips stay crisp.
Extraction notes (transparency): Quantities for onion, peppers, chips, nuggets, oil and salt-pepper-chilli seasoning are not stated in the transcript and are set to null. Curry sauce uses 'about three quarters of a tablespoon of sugar' and 'about three' Japanese curry blocks; chicken stock quantity not stated. Servings estimated as 2 based on bowl sizes shown; not explicitly stated. | Second-pass critique flagged 2 fabricated and 2 quantified issues. See critique.issues for detail.