Hi everyone and welcome back to another blog post. Today we will be making kimchi fries. The fries are crispy and the kimchi is flavorful and spicy. This dish is a mix between american and korean food. Now further a do, let’s get to this recipe.
- 1 bag (32 oz) frozen crinkle-cut French-fried potatoes
- 1/2 cup mayonnaise
- 2 tablespoons gochujang paste
- 1 tablespoon of lime juice
- 3 tablespoons of butter
- 1 cup thinly sliced kimchi, drained and patted dry
- 1 package (20 oz) boneless skinless chicken thighs, cut into 1/2-inch strips
- 6 green onions, sliced on the bias, white and green parts separated
- 1 tablespoon soy sauce
- 2 cups shredded sharp Cheddar cheese (8 oz)
- 1 tablespoon fresh cilantro leaves
- 1 Heat oven to 425°F. Spray 18 x 13 x 1-inch pan with cooking spray. Add frozen potatoes; bake 35 to 40 minutes or until crisp on edges and golden brown.
- 2 In small bowl, beat mayonnaise, 1 tablespoon of the gochujang paste and the lime juice with whisk; set aside.
- About 20 minutes before fries are done, in 10-inch skillet, melt 1 tablespoon of the butter over medium-high heat; add kimchi. Cook 3 to 5 minutes or until beginning to brown. Transfer to small bowl; cover with foil to keep warm.
- Add remaining 2 tablespoons butter to skillet; melt over medium-high heat. Add chicken; cook 4 minutes without moving. Stir chicken; stir in green onion whites, soy sauce and remaining 1 tablespoon gochujang paste. Cook 4 to 6 minutes, stirring occasionally, until chicken is cooked through (at least 165°F in center); drain and discard cooking liquid.
- Move potatoes close together in pan. Top with 1 cup of the cheese, followed by chicken mixture, then top with remaining cheese. Top with kimchi. Bake 3 to 5 minutes or just until cheese is melted. Drizzle with gochujang mayonnaise; top with green onion greens and cilantro.