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Cheesy Gochujang Chicken Loaded Fries
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Cheesy Gochujang Chicken Loaded Fries

Cheesy Gochujang Chicken Loaded Fries

with Spring Onion 'Kimchi' and Peanuts

Inspired by some of the world's most popular street food, these tasty Cheesy Gochujang Chicken Loaded Fries are perfect for a casual sharing-style dinner.

Allergens:
Milk
Peanut
Soya

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.

Preparation Time45 minutes
Cooking time25 minutes
DifficultyEasy

Ingredients

serving amount

700 grams

Potatoes

290 grams

Slow Cooked 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 Nuts)

100 grams

Gochujang Paste

(Contains Soya)

30 grams

Honey

Not included in your delivery

1 tsp

Sugar

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Nutritional information

Energy (kJ)3900 kJ
Energy (kcal)932 kcal
Fat28.9 g
of which saturates10.8 g
Carbohydrate113.3 g
of which sugars37.2 g
Protein60 g
Salt5 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Baking Tray
Knife
Oven dish
Box Grater
Medium Bowl
Rolling Pin
Fork

Instructions

1

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.

2

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. IMPORTANT: Ensure the chicken is piping hot throughout.

3

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.

4

Grate the Cheddar cheese.

Cut the lime into wedges.

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

5

Once the chicken is cooked, remove from the oven, then use two forks to shred the chicken as finely as you can. 

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.

6

When everything's ready, share the fries between your plates. Top with the gochujang chicken and serve the 'kimchi' alongside.

Sprinkle the cheese and peanuts over the loaded fries to finish.

Serve with any remaining lime wedges for squeezing over.

Enjoy!