Five-Spice Chips

Preparation info

  • Difficulty


  • Serves


    as a Side Dish

Appears in

Ken Hom's Quick Wok

Ken Hom's Quick Wok

By Ken Hom

Published 2002

  • About

The fact that Chinese five-spice powder is now available in supermarkets means that everyone can try this exotic but delectable version of chips that is quick and easy too. If you can, use Maldon sea salt; it adds immeasurably to the flavour.


  • 750g ( lb) potatoes
  • 900 ml( pints) groundnut (peanut) oil

Spice Mix

  • 2 teaspoons Maldon sea salt or ordinary salt
  • 1 teaspoon five-spice powder
  • ½ teaspoon Madras curry powder
  • freshly ground black pepper, to taste


  1. Peel the potatoes and cut into strips about 7.5 x 1cm (3 x ½ in). Put into a large bowl and cover with cold water. Refrigerate for 2 hours or overnight. P
  2. Combine the spice mixture ingredients in a small bowl and set aside.
  3. Drain the potatoes in a colander, then spin them dry in a salad spinner or pat dry with kitchen paper. They should be as dry as possible. Divide into two batches.
  4. Heat a wok over high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, deep-fry the first batch for 8 Minutes. Remove with a slotted spoon and drain in a colander. Repeat for the second batch. P
  5. When you are ready to serve them, reheat the oil again until it is very hot. Fry the first batch until they are crispy and golden brown. Remove and drain well on kitchen paper. Reheat the oil until it is very hot and repeat for the second batch.
  6. Transfer to a warm platter and toss with half of the spice mix. Taste and add more if you desire. Serve at once.

P Can be prepared ahead, in two stages if wished: complete to the end of stage 1; cover the potatoes and refrigerate for 24 hours. Then prepare to the end of stage 4 up to 1 hour before completing the recipe.