Spicy Korean Chicken Fritos involve a DIY spicing up a bag of plain Fritos with lots of spice and umami, Korean style.
Spicy Korean Chicken Fritos
By Sue Lau | Palatable Pastime
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Spicy Korean Chicken Fritos is my recipe of the day with the blogging group Sunday Funday. We post weekly on varying topics. This week we’re featuring recipes for National Corn Chip Day. Glad you could join us!
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My recipe with the group is for a Korean style spicy chicken seasoning on some regular Fritos. I love spicing up snacks from scratch. And this is not my first rodeo using Fritos. Although it might arguably be my best.
One of the ingredients I spotted at the market was for Samyang 2XBuldak Korean Spicy Hot Chicken Flavor Sauce. It’s a hot sauce that does smell remarkably like Korean chicken. I have an affiliate link for it below which you can use to buy the sauce. Or perhaps you can find it locally at an Asian market. Or if you’re particularly crafty (and I know many of you are), you might rig up a basic hot sauce with some chicken seasoning or other things. Being careful to mind that the sauce is apropos for Korean.
Click here to see Buldak sauce on Amazon
Click here to see Gochugaru flakes on Amazon
Sunday Funday
National Corn Chip Day
- Chili-Fritoque from Food Lust People Love
- Frito Corn Salad from Amy’s Cooking Adventures
- Onolicious Furikake Chex Mix from Culinary Cam
- Slow Cooker Cheesy Chicken and Frito Casserole from Karen’s Kitchen Stories
- Spicy Korean Chicken Fritos from Palatable Pastime
- Vegetarian Mexican Tortilla Soup from A Day in the Life on the Farm
- Vegetarian Nachos from Mayuri’s Jikoni
- Walking Tacos/Tacos in a Bag from Sneha’s Recipe
Spicy Korean Chicken Fritos
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Spicy Korean Chicken Fritos
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Spicy Korean Chicken Fritos
Equipment
- 1 baking sheet
- 1 Silpat size of baking sheet
Ingredients
- 9.25 ounce bag plain Fritos corn chips
- 4 tablespoons butter
- 3 tablespoons toasted sesame oil
- 2 tablespoons Buldak Korean chicken hot sauce
- 1 tablespoon sriracha hot sauce
- 1 teaspoon soy sauce
- 4 tablespoons Herb-Ox sodium free chicken bouillon powder
- 3 tablespoons Korean gochugaru chili flakes
- 2 teaspoons granulated sugar
- 1/2 teaspoon cayenne pepper
- 2 tablespoons sesame seeds
Instructions
- Preheat oven to 200F.
- Place Fritos in a mixing bowl.
- Melt the butter in a small skillet and stir in the toasted sesame oil, Buldak sauce, Sriracha sauce, soy sauce, chicken bouillon powder, gochugaru chili flakes, sugar and cayenne pepper.
- Pour mixture over chips and toss to coat.
- Sprinkle with sesame seeds.
- Spread on a silpat lined baking sheet in a single layer.
- Bake 30 minutes, then stir and spread out.
- Bake 30 minutes more then allow to cool.
Notes
Nutrition
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