Korean Kimchi Fries with Grilled Chicken
These Korean-inspired sweet potato fries are topped with grilled chicken and kimchi, then finished with gochujang aioli, fresh scallions, and a sprinkle of black sesame seeds.
Ingredients
- 1 bag Alexia® Organic Sweet Potato Fries (15 oz)
- 1 Chicken Breast
- Salt
- Pepper
- 1 tsp Gochujang
- ¼ cup Mayonnaise
- 2 tbsp Kimchi
- 2 tbsp Scallions, chopped
- 1 tsp Sesame Seeds
Directions
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Prepare the fries according to packaged instructions.
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Preheat on the stovetop over medium high heat for about 1 minute and spray an indoor grill pan with cooking spray.
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Season the chicken breast on both sides with salt and pepper. Place the chicken breast on the grill pan. Cook on the first side for about 4 minutes, then flip and cook for another 2 minutes. Place the grill pan into the preheated oven and cook for about 15 minutes, or until chicken is cooked all the way through. Remove from oven and let the chicken rest for 5 minutes before slicing into thin strips.
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Stir together gochujang and mayonnaise in a small bowl. Transfer to a squeeze bottle.
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Arrange fries on a large plate. Top with gochujang mayonnaise, kimchi, and chicken. Sprinkle kimchi fries with scallions and sesame seeds.
