Karaage And Waffles Recipe
belgian waffle, Japanese fried chicken, served with maple syrup
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Ingredients
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Waffles (Belgian)
Karaage (Japanese Fried Chicken)
To Serve
Method
Waffles (Belgian)
- 1
Preheat and prepare
Preheat your Belgian waffle iron according to manufacturer instructions. Lightly brush or spray the iron with the oil.
- 2
Dry ingredients
In a large bowl whisk together 1.75 cups all-purpose flour, 2 tbsp granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp fine salt until evenly combined.
- 3
Wet ingredients
In a separate bowl, beat 2 large eggs lightly. Add 1.5 cups buttermilk, 6 tbsp melted unsalted butter (cooled slightly) and 1 tsp vanilla extract; whisk until homogeneous.
- 4
Combine batter
Make a well in the dry ingredients and pour in the wet ingredients. Stir gently until mostly combined — a few small lumps are fine; do not overmix. Let batter rest 5 minutes while waffle iron finishes heating.
- 5
Cook waffles
Spoon the recommended amount of batter onto the preheated iron (typically 3/4–1 cup depending on your iron). Close and cook until waffles are golden brown and crisp, about 3–5 minutes, following your iron's indicator. Transfer to a warm oven (200°F / 95°C) on a wire rack to keep crisp while you cook remaining waffles.
Karaage (Japanese Fried Chicken)
- 6
Prepare chicken and marinade
Pat 1 lb bite-sized chicken thigh pieces dry with paper towels. In a bowl combine 2 tbsp soy sauce, 1 tbsp mirin, 1 tbsp sake, 1 tsp grated fresh ginger, 1 clove grated garlic, 1/2 tsp sugar, 1/4 tsp salt and 1/4 tsp freshly ground black pepper. Add the chicken, toss to coat thoroughly, cover and refrigerate for 20–30 minutes (up to 2 hours).
- 7
Set up dredging
Place 1/2 cup cornstarch (or potato starch) and 1/4 cup all-purpose flour in a shallow bowl and whisk to combine. This mix gives a light, crisp coating.
- 8
Heat oil
Pour about 4 cups neutral oil into a deep, heavy-bottomed pot or deep-fryer to a depth of about 2–3 inches. Heat to 325°F (163°C) for the first fry. Use a thermometer to maintain accurate temperature.
- 9
Dredge and first fry
Remove chicken from marinade, letting excess drip off. Toss pieces in the starch/flour mix to coat evenly, shaking off excess. Fry in small batches at 325°F (163°C) for 4–5 minutes until the exterior is set and pale golden but not fully browned. Do not overcrowd. Remove to a wire rack or paper towel-lined tray.
- 10
Rest and increase heat
Let fried chicken rest 5 minutes while you raise oil temperature to 375°F (190°C). This two-stage frying ensures juicy interior and crisp exterior.
- 11
Second fry
Return chicken to hot oil in batches and fry 1–2 minutes until deep golden brown and crisp. Drain on a wire rack; season immediately with a light sprinkle of salt if desired. Serve hot.
To Serve
- 12
Assemble and serve
Place a warm waffle on each plate. Top with 3–5 pieces of hot karaage. Add a pat of softened butter to the waffle if using. Drizzle 2–3 tbsp pure maple syrup over the waffle and chicken (serve extra syrup on the side). Garnish with lemon wedges and a few sliced chives or scallion if desired. Offer pickled ginger or a small pickle on the side for contrast.
- 13
Timing notes
Cook waffles and keep warm in a 200°F oven while frying chicken. For best texture, assemble each plate immediately after the second fry so the chicken stays crisp.