U.S. Mashed Potatoes with Spicy Korean Pan-Fried Chicken

  • Ready Time: 30min
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  • Prep Time: 15min
    Cook Time: 15min
  • Serves: 2
    Prep Method: Boiled
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  • 100g U.S. Dehydrated Potato Flakes
  • 500ml Milk or Water
  • 1 teaspoon Butter
  • 100g Chicken Breast
  • 10g Korean Chili Paste
  • 1 teaspoon Honey
  • 1 teaspoon Flour
  • 2 tablespoon Starch Powder
  • 1 tablespoon Sesame Seeds
  • 1 tablespoon Green Onion, chopped
  • Salt to taste
  • Pepper to taste
  • A little bit of water
  • Lettuce to garnish

Prep Time: 15min | Cook Time: 15min

  • 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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