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Loaded Kimchi Fries

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  • Prep 30 min
  • Total 55 min
  • Servings 8
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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.
by: Tablespoon Kitchens
Updated Nov 15, 2019
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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

Steps

  • 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.
  • 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.

Expert Tips

  • tip 1
    Your brain might be wondering if searing the kimchi in butter is an unnecessary step, but your taste buds are begging you not to skip! This butter-searing method both mellows out the kimchi and caramelizes the edges of the cabbage to add sweetness. Try it—you’ll never look at kimchi the same way again.
  • tip 2
    Patting the chicken dry before adding to the hot skillet not only helps it brown nicely, but it will release easier rather than sticking, too.
  • tip 3
    We tried and tasted a lot of different proteins in this dish before we settled on fresh chicken thighs. After you’ve tried and fallen in love with these fries, consider experimenting yourself with different kinds of protein, like ground beef.

Nutrition Information

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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