Cut boneless chicken thighs into bite-sized pieces, ensuring they are uniform for even cooking. Season generously with salt and pepper to enhance their flavor.

In a bowl, combine flour, cornstarch, and your choice of spices—think paprika, garlic powder, and a hint of cayenne for a kick. Mix well until fully blended.

Dredge each chicken piece in the flour mixture, shaking off any excess.

In a large skillet or deep fryer, heat vegetable oil over medium-high heat until shimmering—about 350°F.

Carefully add the coated chicken pieces to the hot oil in batches. Fry until golden brown and cooked through, about 6-8 minutes per batch.

In a small bowl, combine your dried spices—curry powder, sea salt, and a touch of chili flakes for extra warmth.

Once all the chicken is fried, return it to the skillet over low heat. Sprinkle your spice mix over the chicken and toss gently until evenly coated and fragrant.

Serve your authentic Irish spice bag with fresh chips or fries and a side of tangy vinegar or garlic mayo for dipping!