Ingredients:
- 8 pcs Chefs’ Selections Battered Chicken Fillet Bites (Code: 6326)
- Chefs’ Selections Coated Skin-On Fries 12mm (Code: 03285)
- 2 tbsp Korean Sauce (See below)
- Red Onions (Code: V2265)
- Chopped Red Chillies (Code: V1286) Or Ito Togarashi – Sil Gochu Shredded Chilli Pepper (Code: A64581)
- Spring Onions (Code: V1304)
- Black Sesame Seeds (Code: A42000)
- White Sesame Seeds (Code: A40079)
For the Korean Sauce:
- 50g Gochujang Korean Paste (Code: A64625)
- 350g Chefs’ Selections Honey (Code: A96165)
- 50ml Soy Sauce (Code: A42079)
- 50ml Rice Wine Vinegar
- 50ml Lime Juice (Code: A64975)
Method:
- Make the Korean Sauce: In a saucepan, combine gochujang, honey, soy sauce, rice vine vinegar, and lime juice. Simmer over medium heat, stirring often, until the sauce thickens to a rich glaze. Set aside.
- Cook the Chicken & Fries: Heat your fryer to 180°C. Fry the battered chicken mini bites for 5-6 minutes, or until golden brown and cooked through. Fry the skin-on fries for 3-4 minutes until extra crispy.
- Build Your Loaded Fries: Toss the cooked chicken bites in 2 tablespoons of your sticky Korean sauce. Layer the fries in a serving bowl or tray. Top generously sauced-up chicken bites. Garnish with red onions, red chillies, chopped spring onions, and a sprinkle of black & white sesame seeds.
Menu Inspiration:
This Korean Chicken Loaded Fries recipe is ideal for street food vendors looking to an eye-catching dish, quick serve restaurants, catering menu or special events.
