Korean Fried Chicken & Kimchi Waffles

Uploaded By: agsheeran

Tags: spicy, chicken, asian, dinner, marley

This is not your typical chicken and waffles! We use traditional Korean flavors to take this comfort dish classic to delicious new heights. Waffle batter combines with kimchi and scallions for a tangy bite that perfectly blends sweet and savory. We dip chicken thighs in the remaining batter and fry to a delicious crisp, then slather generously with gochujang sauce.

Serves: 4

Cook Time: 60 minutes

Ingredients:

2 scallions
Garlic
½ oz of toasted sesame oil
1 oz of gochujang
1 oz of honey
½ oz of tamari soy sauce
1 oz of kimchi paste
12 oz of boneless, skinless chicken thighs
5 oz of self-rising flower
1½ oz of cornstarch
toasted sesame seeds

Instructions:

Make Sauce: Preheat oven to 200℉ with a rack in the center. Trim [scallions]; thinly slice on a diagonal, keep dark greens separate. Finely grate [2 teaspoons garlic]. In a medium bowl, microwave [sesame oil], [half of the garlic], and [2 tablespoons butter] until just bubbling and fragrant, about 60 seconds. Whisk in [gochujang], [honey], [tamari], [1 tablespoon sugar], and [1 tablespoon water].
Mix batter: In a medium bowl, combine [kimchi paste], [scallion whites] and [light greens], and [remaining garlic]. Pat [chicken] dry; season all over with [salt] and [pepper]. In a medium bowl, whisk together [flour], [cornstarch], and [½ teaspoon salt]. Add [1 cup ice water]; whisk until smooth and just combined (do not overmix). Transfer [1 cup batter] to bowl with kimchi; fold to combine.
Make waffles: Grease waffle iron with nonstick cooking spray. Following manufacturer instructions, cook [waffles] until golden-brown, using half of the batter at a time. Keep waffles warm by placing on a wire rack in a preheated oven.
Batter chicken: Meanwhile, heat [1-inch oil] in a large heavy skillet (preferably cast-iron) over medium-high until shimmering (oil should register 350℉; a drop of batter should sizzle immediately when added). Add [chicken] to [remaining batter] and stir to coat.
Fry chicken: Using tongs, remove [chicken] from [batter] one at a time, allowing any excess batter to drip back into bowl, and add to [hot oil]. Fry chicken until golden-brown and crisp, flipping once, 4–5 minutes a side. Transfer to a paper towel-lined plate to drain. Brush chicken all over with [gochujang sauce]; sprinkle with [sesame seeds].
Serve: Serve [chicken] on top of [waffles]. Drizzle with [remaining gochujang sauce] and sprinkle with [remaining sesame seeds] and [scallions]. Enjoy!

Comments: