Twice-fried Korean-style Chicken + Waffle Recipe
gochujang-maple syrup. scallion. daikon kimchee.
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Ingredients
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Chicken Marinade
Waffle Batter
Gochujang Maple Syrup
Kimchee
Garnish
Method
Chicken Preparation
- 1
Marinate the Chicken
In a large bowl, combine soy sauce, garlic, ginger, black pepper, and gochugaru. Add the chicken wings and marinate for at least 1 hour or overnight for best flavor.
- 2
Coat the Chicken
After marinating, remove the chicken wings from the marinade and toss them in cornstarch until evenly coated.
- 3
First Fry
Heat oil in a deep fryer or large pot to 350°F (175°C). Fry the chicken wings in batches for about 8-10 minutes until golden brown. Remove and drain on paper towels.
- 4
Second Fry
Increase oil temperature to 375°F (190°C). Fry the wings again in batches for an additional 3-5 minutes until extra crispy. Drain on paper towels.
Waffle Making
- 5
Prepare Waffle Batter
In a large bowl, whisk together flour, baking powder, salt, and sugar. In another bowl, mix eggs, milk, and melted butter. Combine wet and dry ingredients until just mixed.
- 6
Cook Waffles
Preheat a waffle iron and pour batter according to your waffle iron's instructions. Cook until golden brown and crisp.
Gochujang Maple Syrup
- 7
Mix Syrup
In a small saucepan, combine maple syrup and gochujang. Heat gently, stirring until well combined. Set aside.
Kimchee Preparation
- 8
Prepare Daikon Kimchee
In a bowl, toss julienned daikon with salt, rice vinegar, sugar, and gochugaru. Let it sit for at least 30 minutes to pickle.
Assembly
- 9
Serve
On a plate, stack a waffle, top with crispy fried chicken, drizzle gochujang maple syrup, and serve with daikon kimchee and chopped scallions.
