uk
This Korean BBQ Crisscut Fries recipe delivers a bold, flavour-packed dish that combines crispy with crunchy Korean chicken, spicy kimchi, and creamy gochujang mayo. Finished with sesame seeds and spring onion for an authentic but premium street-food feel.
Ingredients
- 200 g Lamb Weston CrissCut Fries (frozen)
- 60 g Korean-style fried chicken bites (pre-cooked or freshly fried)
- 20 g kimchi, roughly chopped
- 1 tbsp gochujang mayo (1 part gochujang paste to 2 parts mayonnaise)
- 1 tsp toasted sesame seeds
- 1 spring onion, finely sliced diagonally
Preparation
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1
Cook the fries: Deep-fry the CrissCuts at 175°C for 3.5 - 4 minutes, or oven-bake at 200°C for 20 minutes, until crisp.
2
Prepare toppings: If using pre-cooked chicken bites, reheat them in the oven/fryer until piping hot (core temp 75°C). Chop the kimchi into bite-size pieces. Mix the gochujang
3
Plate up: Place the cooked fries into a serving basket or shallow bowl.
4
Add chicken: Layer hot chicken bites evenly across the fries.
5
Add flavour: Scatter kimchi over the top, then drizzle gochujang mayo generously in zig-zag lines.
6
Finish: Sprinkle with sesame seeds and sliced spring onion.
7
Serve immediately for maximum crunch and heat.
