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