Spicy Korean Chicken Fritos

Sue Lau

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5 from 4 votes

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Prep Time 15

Cook Time 1

Course Snacks

Cuisine American, Asian, Korean

Servings

Calories 271 kcal

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

From the kitchen of palatablepastime.com

Nutrition

Calories: 271kcalCarbohydrates: 20gProtein: 3gFat: 21gSaturated Fat: 5gPolyunsaturated Fat: 8gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 14mgSodium: 916mgPotassium: 121mgFiber: 2gSugar: 2gVitamin A: 1000IUVitamin C: 3mgCalcium: 73mgIron: 1mg

Keyword Corn Chip recipes