Fusing flavors is a delicious way to enjoy two cuisines in one mouthful. Try maple syrup Korean baked chicken with Belgian waffles spiked with kimchee and scallions.
By Tian Lee
Fusing two flavors, I wanted to showcase the famous “KFC”: Korean fried chicken with maple syrup gochujang sauce, and Belgium’s famous waffles – except with a little twist: kimchee and scallions! The savory waffles reminded me of Chinese scallion pancakes, except fluffier. I’d definitely just eat these on their own. Instead of frying it, I also breaded and baked the chicken for a healthier version.
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Korean Baked Chicken and Kimchee Scallion Waffles
Description
Fusing flavors is a delicious way to enjoy two cuisines in one mouthful. Try maple syrup Korean baked chicken with Belgian waffles spiked with kimchee and scallions.
Ingredients
Scale
For Korean “Fried” Chicken:
- 2 chicken legs (skinned so it’s healthier & cut so you have a drumstick & thigh)
- 2 tablespoon fish sauce
- 1/4 teaspoon garlic powder
- 1 egg + 2 tablespoons water (for egg wash)
- 1 cup potato starch
- 1 cup breadcrumbs
- 2 tablespoons soy sauce
- 2 tablespoons finely ground red chili pepper (I use the korean kind & bought it off Amazon)
- 2 tablespoons maple syrup
- 1 tablespoon rice vinegar (or wine)
- 4 cloves peeled garlic
- 1/2 inch peeled fresh ginger
- 2 tablespoons korean red pepper paste (gochujang)
- 2–4 tablespoons water, as needed to obtain a thin paste and to make the chili paste less concentrated
For kimchee & scallion waffles:
- 1 tablespoon melted unsalted butter, as needed
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon kosher salt
- 1 large egg
- 1 cup milk
- 1/4 cup kimchee (roughly chopped)
- 4 tablespoon scallions, thinly sliced
Instructions
- Combine fish sauce and garlic powder and marinate chicken overnight. Poke holes in chicken so it absorbs marinade better.
- Let chicken come to room temp. Combine egg and water and coat the chicken in egg wash. Mix breadcrumbs and potato starch in a bowl. Dredge egg washed chicken in breadcrumbs and starch mixture.
- Place chicken on a rack with pan on the bottom. Spray chicken with olive oil and bake for 30-40 minutes at 400 F until golden and crispy looking.
- Prepare waffle batter by combining all waffle ingredients including scallions and roughly chopped kimchee.
- Make spicy stir fry sauce by combining ground chili pepper, soy sauce, rice vinegar, maple syrup, garlic, ginger, gochujang, and water in a bowl. Make sure to taste the sauce and make sure it tastes to your liking (to lighten spice, add more water).
- When chicken is ready, take it out and let it rest on wire rack.
- Prepare waffles. Pour batter into waffle make after you’ve sprayed it with cooking spray.
- Stir fry chicken with sauce in a pan. Place chicken on top of warm waffle. Top with sesame seeds and thinly sliced scallions.
- Category: Main
- Cuisine: Korean & Belgian
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