Korean Kimchi Fries with Grilled Chicken

These Korean-inspired sweet potato fries are topped with grilled chicken, kimchi and a gochujang aioli, then finished with fresh scallions and a sprinkle of black sesame seeds.

5min. Prep Time
24min. Total Time



  • 1 Bag Alexia Organic Sweet Potato Fries (15 oz)
  • 1 Chicken Breast
  • Salt
  • Pepper
  • 1 tsp Gochujang
  • ¼ C Mayonnaise
  • 2 T Kimchi
  • 2 T Scallions, chopped
  • 1 tsp Sesame Seeds
  1. Preheat oven to 425 ̊ F.
  2. Place Alexia Organic Sweet Potato Fries on a baking sheet in a single layer. Bake for 18-22 minutes, flipping halfway through to ensure maximum crispiness.
  3. Preheat on the stovetop over medium high heat for about 1 minute and spray an indoor grill pan with cooking spray.
  4. 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.`
  5. Stir together gochujang and mayonnaise in a small bowl. Transfer to a squeeze bottle.
  6. Arrange fries on a large plate. Top with sliced chicken breast, gochujang mayonnaise and kimchi. Sprinkle with scallions and sesame seeds.