Combine 10 oz. water with sugar and butter in small sauce pan and put on low heat to melt butter and sugar.

Combine flour, baking powder,Kaffir lime powder and salt in a mixing bowl and mix well.

Make a well in the center and put eggs and milk. In a blender place the parsley, thai basil and the remaining 2 oz. of water.

Blend well till a smooth puree is formed and a bright green color.

Add water, sugar and butter mixture to mixing bowl and stir batter well. Add the thai basil and parsley puree at the end. Each waffle is 3/4 cup of batter.

Cook in 200 degree waffle iron for 4.5 minutes

Butterfly the chicken breast and pound thin with mallet.

Cut into 4 oz. pieces. Bread with flour, eggs and panko crumbs coating thoroughly.

Fry chicken in 350 degree fryer.

Combine all ingredients.

Combine well.

Combine sriracha and rice vinegar in a blender. Emulsify with olive oil and place in squeeze bottle

Slice chicken and place on top of waffle. Drizzle with the three sauces and top with chopped scallions. Served in a large black matte bowl.