Cheesy Gochujang Chicken Loaded Fries

Name: Cheesy Gochujang Chicken Loaded Fries with Spring Onion 'Kimchi' and Peanuts
Total time: 45 min
Yield: 2
Cuisine: Korean
Ingredients: 700 grams Potatoes; 290 grams Slow Cooked British Chicken; 1 unit(s) Carrot; 2 unit(s) Spring Onion; 15 milliliter(s) Rice Vinegar; 15 grams Sambal Paste; 60 grams Mature Cheddar Cheese; 1 unit(s) Lime; 25 grams Salted Peanuts; 100 grams Gochujang Paste; 30 grams Honey; 1 tsp Sugar

with Spring Onion 'Kimchi' and Peanuts

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These Cheesy Gochujang Chicken Loaded Fries are a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!

Tags:

Spicy

•New

Allergens:

Milk

•Peanut

•Soya

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total45 minutes

Active 25 minutes

DifficultyEasy

Ingredients

serving amount

700 grams

Potatoes

290 grams

Slow Cooked British Chicken

1 unit(s)

Carrot

2 unit(s)

Spring Onion

15 milliliter(s)

Rice Vinegar

15 grams

Sambal Paste

60 grams

Mature Cheddar Cheese

(Contains: Milk)

1 unit(s)

Lime

25 grams

Salted Peanuts

(Contains: Peanut May contain traces of: Nuts)

100 grams

Gochujang Paste

(Contains: Soya)

30 grams

Honey

Not included in your delivery

1 tsp

Sugar

Nutritional information

Energy (kcal)932 kcal

Energy (kJ)3900 kJ

Fat28.9 g

of which saturates10.8 g

Carbohydrate113.3 g

of which sugars37.2 g

Dietary Fibre13.1 g

Protein60 g

Salt4.9 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Oven dish

•Grater

•Medium Bowl

•Rolling Pin

Instructions

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide fries (no need to peel).

Pop the fries onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 30-35 mins. Turn halfway through.

Meanwhile, remove the chicken from its packaging and place in an ovenproof dish, discarding the juices.

Roast on the middle shelf of your oven for 20-25 mins.

In the meantime, trim the carrot, then coarsely grate (no need to peel). Trim and thinly slice the spring onions.

In a medium bowl, combine the carrot, spring onion, rice vinegar, sambal (add less if you prefer things milder) and sugar (see pantry for amount).

Season with salt and pepper, then set your 'kimchi' aside.

Grate the Cheddar cheese.

Cut the lime into wedges.

Crush the peanuts in the unopened sachet using a rolling pin.

Once the chicken is cooked, remove from the oven, then use two forks to shred the chicken as finely as you can. IMPORTANT: Ensure the chicken is piping hot throughout.

Stir through the gochujang paste, honey and a squeeze of lime juice from a lime wedge. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.