Furikake Fries Recipe

Cook the sidewinder fries according to package directions for a crisp finish. For best results, deep-fry in oil heated to 350–375°F (175–190°C) for 3–4 minutes until golden and crisp. If baking, spread fries in a single layer on a baking sheet and bake at 425°F (220°C) for 18–25 minutes, flipping halfway, until crisp. If air-frying, arrange in a single layer and air-fry at 400°F (200°C) for 12–16 minutes, shaking halfway.

After cooking, transfer fries to a large bowl or tray lined with paper towels to drain briefly (if fried). Immediately sprinkle with fine sea salt and toss gently to distribute while fries are hot so seasoning adheres.

Make the aioli

In a small bowl whisk together mayonnaise, sriracha (or gochujang for a deeper flavor), lime juice, minced garlic, toasted sesame oil, and sugar or honey until smooth. Taste and adjust heat or acidity: add more sriracha to increase heat, or more lime for brightness.

If the aioli is too thick for drizzling, whisk in up to 1 teaspoon of water at a time until it reaches a thick but pourable consistency. Season with 1/4 teaspoon salt, stir, and set aside.

Place the hot, salted fries on a serving platter or divide among plates.

Drizzle the chili aioli over the fries in a thin stream. Use about half to three-quarters of the aioli to start so fries remain crisp; serve extra aioli on the side if desired.

Immediately sprinkle furikake evenly over the sauced fries so it adheres to the aioli. Use about 2 tablespoons, or more to taste.

Finish with a scattering of thinly sliced scallions and toasted sesame seeds. Serve hot with lime wedges on the side for squeezing over before eating.

Optional: If making ahead, keep fries and aioli separate. Reheat fries in a hot oven or air-fryer to restore crispness, then assemble just before serving so furikake stays crunchy.