Name: TAO Uptowns Imperial Brunch Chicken Waffle Matcha Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 1 lb chicken thighs, boneless skin-on; 1 cups buttermilk; 2 tsp matcha powder (culinary grade); 1 tbs soy sauce; 1 tsp garlic, minced; 1 cups all-purpose flour; 0.25 cups cornstarch; 0.5 tsp baking powder; 1 tsp fine salt; 0.5 tsp black pepper; 2 cups neutral oil for frying (vegetable or canola); 2 tbs unsalted butter, melted; 1 unit large egg; 0.5 cups milk (whole preferred); 1 tbs granulated sugar; 0.5 tsp vanilla extract; 0.25 cups rice flour (optional, for lighter texture); 4 oz mascarpone cheese; 0.5 cups heavy cream; 2 tbs powdered sugar; 0.5 tsp lemon zest; 1 cups fresh strawberries, hulled and sliced; 2 tbs strawberry jam or preserves (optional, lightly warmed); 0.25 cups maple syrup; 0.5 tsp powdered matcha for dusting (optional); 0.25 cups microgreens or shiso leaves (optional); 0.5 tsp lemon juice; 0 to taste salt, to taste

Method

Matcha Chicken & Batter

Marinate the chicken

Trim excess fat from the chicken thighs and lightly score the surface. In a bowl combine buttermilk, 1 teaspoon matcha powder, soy sauce and minced garlic. Submerge chicken in the marinade, cover and refrigerate at least 1 hour or up to overnight to tenderize and infuse subtle matcha flavor.

Prepare the dry dredge

In a shallow bowl or rimmed plate whisk together all-purpose flour, cornstarch, baking powder, remaining 1 teaspoon matcha powder, salt and black pepper. Set aside.

Make the waffle/pancake batter

In a medium bowl whisk the egg with milk, melted butter, sugar and vanilla. Fold in the rice flour (if using) and 1/4 cup of the flour mixture from the dredge to form a thick but pourable batter. Allow batter to rest 10 minutes while you heat the waffle iron or griddle.

Drain and dredge chicken

Remove chicken from marinade, letting excess drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing to adhere an even coating. Shake off excess.

Fry the chicken

Heat neutral oil in a deep skillet to 350°F (175°C) or until a small piece of bread sizzles and browns in ~45 seconds. Fry chicken in batches, 3–5 minutes per side depending on thickness, until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack over a sheet pan to drain and keep warm in a 200°F (95°C) oven while finishing remaining pieces.

Cook the matcha waffle

Heat a waffle iron (or griddle) to medium-high. Lightly brush with oil or butter. Pour an appropriate amount of the prepared batter into the iron — the batter has a Japanese pancake-like thickness so it will puff slightly. Cook until set and golden, about 3–5 minutes depending on your equipment. If using a griddle, cook like thick pancakes, 2–3 minutes per side until golden and puffed. Keep waffles warm in the oven with the chicken.

Japanese Pancake Mascarpone Cream & Strawberries

Make the mascarpone cream

In a chilled bowl combine mascarpone, heavy cream, powdered sugar and lemon zest. Whisk by hand or with a mixer on low just until smooth and slightly thickened (soft peak consistency). Taste and adjust sweetness or lemon. Refrigerate until ready to use.

Prepare strawberries

Toss sliced strawberries with a teaspoon of powdered sugar (or 1 tablespoon warmed jam) and the lemon juice. Let macerate 5–10 minutes so juices develop. Reserve a few whole or halved strawberries for garnish.

Assembly & Finish

Place one warm matcha waffle on each plate. Spoon a generous dollop of mascarpone cream onto the waffle and spread slightly.

Top the cream with a piece of fried matcha chicken. Arrange macerated strawberries around and over the chicken for a sweet-acid balance. Drizzle maple syrup lightly over the whole stack (or serve syrup on the side).

Dust very lightly with powdered matcha if using, scatter microgreens or shiso leaves for a bright herbal note, and finish with an extra crack of salt over the chicken to heighten savory contrast.

Serve immediately while chicken and waffles are warm so textures contrast with cool mascarpone cream and fresh strawberries.