When I first went to Korea and tried the fried chicken I was shocked how good it was. Koreans know their fried chicken! I like including the three major "S's" of taste in all my dishes: sweet, sour and savory. This crispy chicken has them all.
Technique tip: For a thicker mash, add cold butter into the hot mash off the heat and keep stirring until the cold butter is fully emulsified with the mash.
Swap option: Instead of cornstarch, you can use potato starch or rice starch.
For the mashed potatoes:1.
Place twater in a large pot over high heat and bring to a boil. Add the potatoes to the pot, reduce heat to a simmer and let cook for about 1 hour (to check if the potatoes are done, pierce through the potato with a knife. If it goes through smoothly the potato is done).2.
Wearing heatproof gloves, peel the skin off the potatoes with the edge of a spoon. Place the peeled potatoes in a bowl and smash them with a masher or ricer.3.
Pour in the warm milk and stir to combine. Season with salt and white pepper to taste and stir until smooth.4.
Stir in the cubes of butter and keep stirring until all the butter is melted and incorporated. Keep warm until ready to serve.
For the chicken:1.
In a heavy-bottomed pan, over medium heat, warm about an inch of oil to 350 F.2.
In a shallow bowl add the cornstarch, salt, black pepper and ginger. Whisk to combine.3.
Dredge the chicken pieces in the cornstarch mixture to coat well.4.
Place chicken in the hot oil and fry for around 8 minutes, turning once. Remove to a paper towel-lined plate. Let the fried chicken rest, until warm, then return to the pan and fry again for another 3 minutes.
For the sweet and sour sauce:
In a small sauce pot combine all the ingredients and cook over medium heat until bubbling. Reduce heat to a simmer and let cook until the sauce is thick like glue.
Dip the fried chicken pieces in the sauce to coat.
Sprinkle the chicken with sesame seeds and green onions and serve with mashed potatoes on the side.