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Whether you're in Kentucky or Korea, the temptation of fried chicken and its traditional accompaniments is all too real. This snack or side dish takes inspiration from Caer Maiko and Sharon Yeung's KFC Buck from Shaker & Spoon's Daijoubu 2 Box and it's a great way to elevate your “fry” game in savory and saucy ways!

NOTES: The ingredients in this recipe can be found at most grocery stores, however, if you struggle to find any you can still make a delicious dish with substitutes. You can even make these with sweet potatoes if you prefer!
Mayo: If you can't find Kewpie use your favorite brand
Gochujang: Korean BBQ sauce or even Sriracha would work. Sriracha will have a bit more kick to it, though. 



2 large russet potatoes
1 stalk of a green onion
1 tablespoon sesame seeds
1/4 cup mayonnaise, preferably Kewpie
2 teaspoons gochujang
1/2 teaspoon honey
1/2 teaspoon vinegar (rice wine or cider vinegar)
1/4 teaspoon each: kosher salt, garlic powder, fresh black pepper
2 tablespoons olive oil



1. Preheat oven to 450 degrees

2. Slice potatoes into wedge-shaped fries, cutting in half lengthwise until you have 8 wedges per potato

3. Toss wedges in garlic powder, salt, pepper, and olive oil until thoroughly coated 

4. Space wedges out on a baking sheet and bake for 20 minutes, flipping the fries halfway through

5. While the fries bake, whisk together mayo, gochujang, vinegar, and honey to make the sauce

6. Generously drizzle finished fries with sauce and top with thinly sliced green onion and sesame seeds

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