Kimchi Chicken & Waffles

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.

Note that the recipe calls for overnight marinating, but if you’re pressed for time, at least try to do 3 hours for the flavors to develop.

How to Make Kimchi Chicken & Waffles

1. Combine fish sauce and garlic powder and marinate chicken overnight. Poke holes in chicken so it absorbs marinade better.
   

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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.
   

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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.
   

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4. Prepare waffle batter by combining all waffle ingredients including scallions and roughly chopped kimchee.
   

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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).
   

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6. When chicken is ready, take it out and let it rest on wire rack.
   

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7. Prepare waffles. Pour batter into waffle make after you’ve sprayed it with cooking spray.
   

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8. Stir fry chicken with sauce in a pan. Place chicken on top of warm waffle. Top with sesame seeds and thinly sliced scallions

Kimchi Chicken and Waffles

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• Author: Tian Lee
• Total Time: 60 minutes
• Yield: Serves 2

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Description

Maple-glazed Korean baked chicken gets a fun twist atop savory kimchee and scallion waffles.
Its a flavor explosion you wont forget!

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Ingredients

Units USM Scale 1x2x3x

• 2 chicken legs (2 chicken legs) 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

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Instructions

1. Combine fish sauce and garlic powder, then marinate the chicken overnight. Poke holes in the chicken to help it absorb the marinade.
2. Let the chicken come to room temperature.
3. Combine egg and water to create an egg wash, then coat the chicken in it.
4. Mix breadcrumbs and potato starch in a bowl.
5. Dredge the egg-washed chicken in the breadcrumb and starch mixture.
6. 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.
7. Prepare waffle batter by combining all waffle ingredients, including scallions and roughly chopped kimchi.
8. 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.
9. When the chicken is ready, remove it from the oven and let it rest on a wire rack.
10. Prepare waffles. Spray the waffle iron with cooking spray, then pour in the batter.
11. Stir-fry the chicken with the sauce in a pan.
12. Place the chicken on top of a warm waffle.
13. 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

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