Crispy Fried Chicken Bites & Gravy

• While potatoes cook, open package of chicken* and drain off any excess liquid. • Season chicken with Fry Seasoning, salt, and pepper. • In a medium bowl, combine tempura batter mix, salt, and pepper.

• In a second medium bowl, toss together coleslaw mix, mayonnaise, half the vinegar, 1 tsp sugar (all the vinegar and 2 tsp sugar for 4 servings), salt, and pepper until thoroughly combined. • Set aside until ready to serve.

• Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium heat. Add scallion whites and cook, stirring occasionally, until fragrant, 30 seconds. • Add flour; stir to combine. Whisk in stock concentrate and 1⁄2 cup plain water (1 cup for 4). Bring to a simmer and cook until thickened, 1-2 minutes. Season with salt and pepper. • Turn off heat; transfer gravy to a small bowl and cover with plastic wrap to keep warm. Wash and dry pan (be sure to dry pan completely before using in Step 6!).

• To pot with potatoes, add sour cream and 1 TBSP butter (2 TBSP for 4 servings); mash until smooth, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper. • Keep covered until ready to serve.

• Heat a 1⁄2-inch layer of oil in pan used for gravy over medium-high heat. • Transfer seasoned chicken to bowl with tempura mixture; stir to coat. • Once oil is hot enough that a drop of batter sizzles when added to the pan, add coated chicken and cook, turning occasionally, until golden brown and chicken is cooked through, 4-6 minutes (for 4 servings, fry in batches). • Transfer chicken to a paper-towel-lined plate.