To make the U.S. mashed potato, heat up milk on the stove until it boils. Add the U.S. dehydrated potato flakes and mix thoroughly with a whisk so that there are no lumps. Add butter, and a good pinch of salt and pepper to your desired taste.
Cut the chicken breast into small pieces and season to taste. Mix a little water with starch powder and flour. Coat the chicken in the batter and pan fry in hot oil until cooked.
To make the Korean chili sauce, heat up a pan and add the Korean chili paste, a little bit of water, and honey. Bring it to a boil on low heat until the mixture thickens.
Coat the chicken with the Korean chili sauce, then sprinkle sesame seeds and garlic on top.
To serve, place the U.S. mashed potatoes and Korean fried chicken on a plate, then garnish with lettuce and sprinkle some sesame seeds and green onions on top. Enjoy!
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