Chicken & Pandan Waffle Recipe

Make batter

In a large bowl whisk together flour, sugar, baking powder, baking soda, and salt until evenly distributed.

In a separate bowl whisk egg yolks, coconut milk, milk (or water), melted butter, pandan paste, and vanilla until smooth.

Pour wet ingredients into dry ingredients and stir gently until just combined. The batter should be slightly lumpy but without streaks of flour.

In a clean bowl, beat egg whites to soft peaks using a whisk or electric mixer. Gently fold the egg whites into the batter in two additions to keep the batter light and airy.

Preheat waffle iron. Lightly brush with oil or spray. Cook waffles according to your waffle iron's instructions, using about 1/2 to 3/4 cup batter per waffle (depends on iron). Cook until crisp and emerald-green (from pandan) and cooked through, about 3–5 minutes per waffle. Keep waffles warm in a low oven (90–100°C / 200°F) on a rack to remain crisp while finishing chicken.

Prepare chicken: Trim and if necessary halve or pound the thighs/breasts to an even thickness of about 3/4". Place chicken pieces in a bowl or zip-top bag with buttermilk, garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Toss to coat and marinate at room temperature for 15–20 minutes or refrigerate up to 4 hours. This tenderizes and flavors the chicken.

While chicken marinates, combine dredge: in a shallow bowl whisk together 1 cup flour, cornstarch, smoked paprika, onion powder, ginger powder (if using), and remaining 1/2 tsp salt and 1/4 tsp black pepper.

Heat neutral oil in a heavy skillet or deep fryer to 350°F (175°C). If using a skillet, use enough oil to achieve 1/2–3/4" depth for shallow frying.

Remove chicken from marinade, letting excess drip off. Dredge each piece thoroughly in the flour mixture, pressing to adhere a good coating. Let coated pieces rest on a wire rack for 5–10 minutes to set the crust; this helps crispness.

Carefully add chicken pieces to hot oil without overcrowding. Fry until golden-brown and internal temperature reaches 165°F (74°C), about 4–6 minutes per side depending on thickness. Adjust heat to maintain 325–350°F so crust cooks through without burning. Transfer to a wire rack set over a baking sheet to drain; season lightly with a pinch of salt while hot.

In a small bowl whisk together gochujang, maple syrup, rice vinegar, soy sauce, sesame oil, and 1–2 tablespoons water to reach a glossy, slightly pourable consistency. Taste and adjust: add more maple for sweetness, more rice vinegar for tang, or a splash of water to thin. Keep warm or at room temperature.

In a large bowl combine shredded green and purple cabbage, carrot, and sliced scallions.

In a small bowl whisk together yuzu kosho, mayonnaise, rice vinegar, lime juice, sesame oil, salt, and pepper until smooth. If yuzu kosho is very salty or spicy, start with 1/4 tsp and adjust to taste.

Pour dressing over cabbage mixture and toss thoroughly to coat. Let sit 5–10 minutes to marry flavors. Taste and adjust seasoning. The slaw should be bright, slightly spicy, and creamy.

Slice or halve the fried chicken pieces crosswise if desired for easier stacking.

Place one pandan waffle on each plate. Top with a generous handful of yuzu kosho slaw.

Arrange the crispy chicken on top of the slaw. Drizzle 1–2 tablespoons of the gochujang-maple sauce over the chicken.

Finish with an extra light drizzle of maple syrup (optional), sprinkle toasted sesame seeds, and garnish with cilantro or microgreens and pickles on the side. Serve immediately so waffles remain crisp.