Description

An inventive take on chicken and waffles, featuring a savory herb-infused Hong Kong-style egg waffle topped with a crispy chicken cutlet. A trio of Tonkatsu, sesame mayo, and sriracha sauces provides a spectacular finish.

Ingredients

Units Scale

Green egg waffle batter (makes about 8 waffles):

1 1/2 lbs (680 g) all-purpose flour
6 1/2 tsp baking powder
3 tsp salt
4 tbsp sugar
20 oz (591 ml) whole milk
4 eggs
10 oz (296 ml) water, divided
7 oz (198 g) unsalted butter
2 oz (57 g) fresh Thai basil leaves
2 oz (57 g) fresh flat-leaf parsley
2 tbsp kaffir lime powder

Crispy chicken:

4 boneless, skinless chicken breasts
Light soy sauce, for marinating
All-purpose flour, for dredging
2 eggs, beaten, for dredging
Panko breadcrumbs, for dredging
Neutral oil, for deep-frying

Tonkatsu sauce:

1 cup (237 ml) ketchup
4 oz (118 ml) oyster sauce
6.5 oz (192 ml) Worcestershire sauce
3 oz (85 g) sugar

Sesame mayo:

1 cup (237 ml) mayonnaise
1/2 tsp sesame oil
1 oz (30 ml) water

Sriracha drizzle:

1 cup (237 ml) sriracha
1/2 cup (118 ml) rice vinegar
1/2 cup (118 ml) neutral oil (such as canola)

To serve:

Chopped scallions

Instructions

Make the waffle batter: combine 10 oz (296 ml) of the water with the sugar and butter in a small saucepan over low heat and stir until the butter and sugar are fully melted. Set aside.
In a large mixing bowl, whisk together the flour, baking powder, kaffir lime powder, and salt. Make a well in the center and add the eggs and milk.
In a blender, combine the Thai basil, parsley, and remaining 2 oz (59 ml) of water. Blend until a smooth, bright green puree forms.
Add the melted butter-sugar mixture to the flour bowl and stir until a batter forms. Fold in the green herb puree at the end. Each waffle uses about 3/4 cup (177 ml) of batter.
Cook in a waffle iron set to 200°F (93°C) for 4.5 minutes per waffle. Keep finished waffles warm.
Butterfly the chicken breasts and pound thin with a mallet. Cut into 4 oz (113 g) portions. Marinate briefly in light soy sauce.
Set up a breading station: flour, beaten eggs, and panko. Coat each piece of chicken in flour, then egg, then panko, pressing to adhere.
Deep-fry the breaded chicken in oil heated to 350°F (177°C) until golden brown and cooked through. Drain on a rack.
Make the tonkatsu sauce: combine the ketchup, oyster sauce, Worcestershire sauce, and sugar in a bowl and mix well.
Make the sesame mayo: whisk together the mayonnaise, sesame oil, and water until smooth.
Make the sriracha drizzle: blend the sriracha and rice vinegar together, then stream in the oil while blending until emulsified. Transfer to a squeeze bottle.
To serve, slice each chicken cutlet and arrange on top of a waffle. Drizzle with tonkatsu sauce, sesame mayo, and sriracha drizzle. Finish with chopped scallions.

Notes

Blend the Thai basil and parsley until completely smooth for the most vibrant green color. The waffle iron temperature and timing (200°F / 93°C for 4.5 minutes) are specific to this recipe — use a kitchen thermometer to verify your iron’s actual temperature. All three sauces can be made ahead and refrigerated for up to a week.

Prep Time: 30 minutes
Cook Time: 50 minutes
Category: Main Course
Method: Frying
Cuisine: Asian Fusion

Nutrition

Serving Size: 1 waffle with 4 oz chicken
Calories: 850
Sugar: 25
Sodium: 1200
Fat: 45
Saturated Fat: 15
Unsaturated Fat: 25
Carbohydrates: 70
Fiber: 4
Protein: 35
Cholesterol: 200