Kimchi Fries

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. 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. 2 In small bowl, beat mayonnaise, 1 tablespoon of the gochujang paste and the lime juice with whisk; set aside.
  3. 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.
  4. 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.
  5. 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.

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