Hello everyone! This time, I'd like to share a recipe for Korean fried chicken that pairs mashed potatoes with a spicy flavor. Since the preparation and frying don't take much time, I hope everyone will enjoy this dish.
Preparation time – 15 minutes
Cooking time – 15 minutes
Total time – 30 minutes
Potato type – Dehydrated potato
Servings – 2
Cooking method – Boiling/Pan-frying
Dish – Main dish
Cuisine type – Asian food
Ingredients
- U.S. Dehydrated Potato Flakes – 100 grams
- Milk (or water) – 500 milliliters
- Butter – 1 teaspoon
- Chicken breast – 100 grams
- Korean chili paste (gochujang) – 10 grams
- Honey – 1 teaspoon
- Wheat flour – 2 tablespoons
- Cornstarch – 2 tablespoons
- Salt – a pinch
- Black pepper – a pinch
- Garlic (thinly sliced) – 1 tablespoon
- Sesame seeds – 1 teaspoon
- Water – a little
- Lettuce leaves (for garnish) – a little
Step-by-step Instructions
How to make mashed potatoes
1. Heat the milk on the stove until it comes to a boil. Once boiling, add the U.S. Dehydrated Potato Flakes. Stir well with a spatula so that no lumps form. Then add butter, salt, and black pepper. Once you get the flavor you like, the mashed potatoes are ready.
2. Cut the chicken breast into small pieces and season. Mix a little water with cornstarch and wheat flour to make a batter. Then coat the seasoned chicken with the batter and pan-fry it in hot oil.
How to make the Korean chili sauce
1. Heat a pot and add the Korean chili paste. Then add a little water and honey all at once, and once it comes to a boil, cook on low heat until it becomes a thick sauce. Then mix in the fried chicken, and sprinkle sesame seeds and sliced garlic on top.
Plating and garnishing
Place the mashed potatoes on a plate and top with the fried Korean chicken. Garnish with lettuce leaves, sprinkle sesame seeds and sliced garlic on top, and serve.
Chef Moe Moe Khaing
