Japanese-Style Crispy Chicken

Remove the ghee from the refrigerator to bring to room temperature. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Cut off and discard the stems of the peppers; remove the cores, then thinly slice lengthwise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel the carrots and grate on the large side of a box grater. In a bowl, whisk together the hoisin sauce, mayonnaise, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

Add the diced potatoes to the pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the ghee and a drizzle of olive oil. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired.

While the potatoes cook, in a large bowl, combine the sliced peppers and white bottoms of the scallions, grated carrots, mirin, and vinegar. Drizzle with olive oil and season with salt and pepper; toss to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. 

While the slaw marinates, pat the chicken dry with paper towels; season with salt and pepper on both sides. Place the flour and breadcrumbs on two separate large plates; season each with salt and pepper. Crack the egg into a large bowl; add 1 tablespoon of water and the miso paste. Season with salt and pepper. Whisk until smooth. Working one piece at a time, thoroughly coat the seasoned chicken in the seasoned flour (shaking off any excess), then in the miso-egg mixture (letting the excess drip off), then in the seasoned breadcrumbs (pressing to adhere). Transfer to a separate plate.

In a large pan (nonstick, if you have one), heat a thin layer of oil on medium. Once the oil is hot enough that a pinch of breadcrumbs sizzles immediately when added, working in batches if necessary, add the breaded chicken. Cook 6 to 7 minutes per side, or until golden brown and cooked through (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board and carefully slice the cooked chicken crosswise. Serve the sliced chicken with the mashed potatoes and slaw. Garnish with the sliced green tops of the scallions. Top the chicken and potatoes with the sauce. Enjoy!