Ingredients
- *Waffles
- 1 ½ cups plain flour
- 2 tbsp arrowroot
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tbsp sugar
- 1 cup butter milk
- ½ cup kimchi, finely chopped
- 1 egg
- 2 tbsp sesame oil
- 1 spring onion, finely sliced
- 1 tbsp gochujang
- Cooking spray for waffle iron
- *Fried Chicken
- 600g boneless chicken thighs
- 1 cup buttermilk
- ½ cup panko breadcrumbs
- 1 cup flour
- 1 tsp garlic powder
- ½ tsp each of five-spice powder, white pepper & salt
- Neutral oil for deep frying
- *Gochujang sauce
- 2 tbsp gochujang
- 2 tbsp honey
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 clove garlic, finely grated
- 1 tsp grated ginger
- Toppings & Garnish can include: pickled radish & red onions, sesame seeds, spring onions or chilli & a drizzle of mayo.
Method
- Trim any excess fat from chicken and cut thighs to make approx the same medium size pieces. Marinate chicken in buttermilk for 1 hour to tenderise. While marinating make the waffles and the gochujang sauce.
- Make the Kimchi Spring onion waffles. In a large bowl, whisk together flour, cornstarch, baking powder, baking soda, sugar, and salt.
- In a separate bowl mix milk, egg, sesame oil, and gochujang. Pour wet ingredients into dry ingredients and mix until just combined. If it is too dry add a splash more milk to bring together. Fold in chopped kimchi and spring onions.
- Preheat your waffle iron, spray with oil lightly, and pour in the batter. The amount will depend on your waffle maker and recommended capacity. Cook until golden and crispy. Set aside in a wrapped tea towel to keep warm. This batter makes 8 waffles in a mini waffle maker which is approx 1/3 cup each waffle.
- Make the Sticky Gochujang Sauce. Combine gochujang, honey, soy sauce, rice vinegar, sesame oil, garlic, and ginger in a saucepan. Heat on low until the sauce is smooth and sticky. Set aside.
- Combine panko, flour, garlic powder, five-spice, white pepper, and salt in a bowl.
- Remove chicken from buttermilk and coat chicken in the dry mix, pressing firmly for crisp edges.
- In a heavy based medium/large saucepan, bring oil up to temperature (about 180°C or when a chopstick bubbles at the end when put in). Deep fry until golden brown and crispy, 6–8 minutes. Cook in batches if required to avoid over crowding.
- Place a waffle on a plate and top with a piece of fried chicken. Drizzle with sticky gochujang sauce. Chicken can also be fully tossed in sauce prior to putting on waffles if preffered.
- Garnish with pickled radish, sesame seeds, spring onions, and a drizzle of mayo.
Product used in recipe
- OBAP - OBAP KIMCHI
