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Loaded Kimchi Fries

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by: Tablespoon Kitchens
Updated Nov 15, 2019
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First there’s fries. Then there’s loaded cheesy fries. Then there’s this masterpiece of snacking that makes all other potato fries obsolete. Traditional Asian flavors like sharp, fermented kimchi and spicy gochujang get a melty, cheesy treatment in the oven, creating what we think is the perfect balance of Asian and American cooking. Is it cocky to call our recipe perfect? Taste it for yourself, and then decide.

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Loaded Kimchi Fries

  • Prep Time 30 min
  • Total 55 min
  • Servings 8
  • Ingredients 11
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Ingredients

  • 1 bag (32 oz) frozen crinkle-cut French-fried potatoes
  • 1/2 cup mayonnaise
  • 2 tablespoons gochujang paste
  • 1 tablespoon lime juice
  • 3 tablespoons 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

Instructions

  • Step 
    1
    Heat oven to 425°F. Spray 18x13x1-inch pan with cooking spray. Add frozen potatoes; bake 35 to 40 minutes or until crisp on edges and golden brown.
  • Step 
    2
    In small bowl, beat mayonnaise, 1 tablespoon of the gochujang paste and the lime juice with whisk; set aside.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

480 Calories
34g Total Fat
23g Protein
22g Total Carbohydrate
3g Sugars

Nutrition Facts

Serving Size: About 1 Cup
Calories
480
Calories from Fat
300
Total Fat
34g
52%
Saturated Fat
12g
60%
Trans Fat
1/2g
Cholesterol
115mg
38%
Sodium
1040mg
43%
Potassium
230mg
7%
Total Carbohydrate
22g
7%
Dietary Fiber
3g
13%
Sugars
3g
Protein
23g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
15%
15%
Calcium
25%
25%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 1 High-Fat Meat; 4 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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