Description
Maple-glazed Korean baked chicken gets a fun twist atop savory kimchee and scallion waffles.
Its a flavor explosion you wont forget!
Ingredients
Units
Scale
- 2 chicken legs
- 2 tablespoons (30 ml) fish sauce
- 1/4 teaspoon garlic powder
- 1 egg + 2 tablespoons water (1 egg + 30 ml water) egg wash
- 1 cups (237 ml) potato starch
- 1 cups (237 ml) breadcrumbs
- 2 tablespoons (30 ml) soy sauce
- 2 tablespoons (30 ml) finely ground red chili pepper
- 2 tablespoons (30 ml) maple syrup
- 1 tablespoon (15 ml) rice vinegar
- 4 cloves peeled garlic
- 1/2 inch peeled fresh ginger
- 2 tablespoons (30 ml) korean red pepper paste
- 2-4 tablespoons (30-60 ml) water
- 1 tablespoon (15 ml) melted unsalted butter
- 1 cups (237 ml) all purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon kosher salt
- 1 large egg
- 1 cups (237 ml) milk
- 1/4 cups (59 ml) kimchee
- 4 tablespoon scallions
Instructions
- Combine fish sauce and garlic powder, then marinate the chicken overnight. Poke holes in the chicken to help it absorb the marinade.
- Let the chicken come to room temperature.
- Combine egg and water to create an egg wash, then coat the chicken in it.
- Mix breadcrumbs and potato starch in a bowl.
- Dredge the egg-washed chicken in the breadcrumb and starch mixture.
- Place the chicken on a rack set over a baking pan. Spray the chicken with olive oil and bake for 30-40 minutes at 400°F (204°C), until golden and crispy.
- Prepare waffle batter by combining all waffle ingredients, including scallions and roughly chopped kimchi.
- Make spicy stir-fry sauce by combining ground chili pepper, soy sauce, rice vinegar, maple syrup, garlic, ginger, gochujang, and water in a bowl. Taste and adjust to your liking; add water to reduce spiciness.
- When the chicken is ready, remove it from the oven and let it rest on a wire rack.
- Prepare waffles. Spray the waffle iron with cooking spray, then pour in the batter.
- Stir-fry the chicken with the sauce in a pan.
- Place the chicken on top of a warm waffle.
- Top with sesame seeds and thinly sliced scallions.
Notes
- For extra crispy chicken, bake it on a wire rack placed over a baking sheet to allow air circulation.
- To adjust the spice level of the waffles, reduce the amount of kimchi or add more or less red pepper flakes to the batter.
- Leftover cooked chicken and waffles can be stored separately in airtight containers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Oven-Baking
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 15
- Sodium: 800
- Fat: 30
- Carbohydrates: 60
- Fiber: 5
- Protein: 40
- Cholesterol: 150