Korean Baked Chicken and Kimchee Scallion Waffles

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

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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.

Korean Baked Chicken and Kimchee Scallion Waffles
 
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.
Author:
Recipe Type: Main
Cuisine: Korean & Belgian
Ingredients
For Korean “Fried” Chicken:
  • 2 chicken legs (skinned so it’s healthier & cut so you have a drumstick & thigh)
  • 2 tablespoon fish sauce
  • ¼ 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
  • ½ 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
  • ¾ teaspoon kosher salt
  • 1 large egg
  • 1 cup milk
  • ¼ cup kimchee (roughly chopped)
  • 4 tablespoon scallions, thinly sliced
Instructions
  1. Combine fish sauce and garlic powder and marinate chicken overnight. Poke holes in chicken so it absorbs marinade better.
  2. 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.
  3. 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.
  4. Prepare waffle batter by combining all waffle ingredients including scallions and roughly chopped kimchee.
  5. 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).
  6. When chicken is ready, take it out and let it rest on wire rack.
  7. Prepare waffles. Pour batter into waffle make after you’ve sprayed it with cooking spray.
  8. Stir fry chicken with sauce in a pan. Place chicken on top of warm waffle. Top with sesame seeds and thinly sliced scallions.

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