Chilli Maple Fried Chicken Waffle
Crispy fried chicken and fluffy waffles coated in maple-miso syrup with a bold Korean chilli kick
Prep time: 15 minutes
Cook time: 25 minutes
Ingredients
Fried Chicken
1 Cup Flour
2 Eggs, Beaten
½ tsp Garlic Powder
1 tsp Paprika
1 tsp Black Pepper
1 tsp Salt
4-6 Boneless Chicken Thighs or Breasts
Coating
½ Cup Black & White Sesame Seeds
⅔ Cup Coarse Korean Chilli Pepper Powder
1 Tbsp Soy Sauce
1 Tbsp Miso Paste
4 Cups Maple Flavoured Syrup
Batter
2 Eggs
Pinch of Salt
⅔ tsp Baking Soda
1 tsp Baking Powder
1 ½ Tbsp Sugar
Vanilla Essence
1 tsp Lemon Juice
85g Melted Butter
Oil for frying
Method
Waffle Batter
- In a large bowl, whisk together eggs, melted butter, buttermilk, lemon juice, vanilla essence, and sugar.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Fold dry ingredients into wet ingredients until just combined. Do not overmix.
- Preheat waffle maker.
- Cook waffles for approximately 7 minutes or until golden brown.
- Keep warm in a 100°C oven while preparing the chicken.
Fried Chicken
- Combine flour, salt, pepper, paprika, and garlic powder.
- Dip chicken into beaten eggs.
- Coat thoroughly in seasoned flour.
- Heat oil to 170-180°C.
- Fry chicken 6-8 minutes per side until golden brown and cooked through.
- Drain on a wire rack or paper towel.
Chilli Maple Coating
- Add all ingredients to a bowl.
- Mix until fully combined.
Assembly
- Place warm waffle on plate.
- Top with crispy fried chicken.
- Spoon chilli maple coating generously over the chicken
- Serve immediately
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