Crispy Kimchi Fried Chicken and Waffles Recipe

Description

Maple-glazed, gochujang-finished chicken is paired with savory kimchi and scallion waffles for an unforgettable combination of textures and flavors. The waffles echo the crisp layers of scallion pancakes but retain the fluffiness of classic Belgian waffles. The recipe works well when the chicken is marinated overnight for maximum depth of flavor; if short on time, marinate for at least three hours.

Ingredients

• 2 chicken legs
• 2 tablespoons (30 ml) fish sauce
• 1/4 teaspoon garlic powder
• 1 egg + 2 tablespoons water (egg wash)
• 1 cup (237 ml) potato starch
• 1 cup (237 ml) breadcrumbs
• 2 tablespoons (30 ml) soy sauce
• 2 tablespoons (30 ml) finely ground red chili pepper
• 2 tablespoons (30 ml) maple syrup
• 1 tablespoon (15 ml) rice vinegar
• 4 cloves garlic, peeled
• 1/2 inch peeled fresh ginger
• 2 tablespoons (30 ml) Korean red pepper paste (gochujang)
• 2–4 tablespoons (30–60 ml) water, to thin sauce
• 1 tablespoon (15 ml) melted unsalted butter
• 1 cup (125 g) all-purpose flour
• 1 teaspoon baking powder
• 3/4 teaspoon kosher salt
• 1 large egg (for waffle batter)
• 1 cup (237 ml) milk
• 1/4 cup (59 ml) kimchi, roughly chopped
• 4 tablespoons scallions, thinly sliced

Instructions

1. Marinate the chicken: In a bowl combine the fish sauce and garlic powder. Poke a few shallow holes in the chicken legs so the marinade penetrates better, then coat the chicken and refrigerate. For best flavor marinate overnight; if pressed for time, marinate at least 3 hours.
2. Bring chicken to room temperature: Remove the chicken from the fridge about 20–30 minutes before baking so it cooks evenly.
3. Prepare the breading station: Whisk the egg with 2 tablespoons water to make an egg wash. In a separate bowl combine the breadcrumbs and potato starch. Dredge each chicken leg first in the egg wash, then in the breadcrumb–starch mixture, pressing gently to help the coating adhere.
4. Bake the chicken: Place the breaded chicken on a wire rack set over a baking sheet to allow air to circulate. Lightly spray or brush the chicken with olive oil. Bake in a preheated 400°F (204°C) oven for 30–40 minutes, until the coating is golden and the internal temperature reaches 165°F (74°C). Let rest on the rack when finished.
5. Make the waffles: In a mixing bowl combine the flour, baking powder, and kosher salt. In another bowl whisk the egg, milk, and melted butter, then fold into the dry ingredients until just combined. Stir in the roughly chopped kimchi and thinly sliced scallions. Preheat a waffle iron and spray lightly with cooking spray; cook waffles until golden and crisp on the edges.
6. Prepare the gochujang maple sauce: In a small bowl combine the ground chili pepper, soy sauce, rice vinegar, maple syrup, minced garlic, grated ginger, gochujang, and 2 tablespoons water. Taste and adjust: add more water to reduce heat, more maple for sweetness, or more soy for saltiness. The sauce should be balanced—spicy, sweet, and tangy.
7. Finish the chicken: In a skillet over medium heat, add a touch of oil and briefly stir-fry the baked chicken pieces with the prepared sauce to glaze them. Cook just long enough to heat the sauce through and coat the chicken without burning the sugars in the maple syrup.
8. Assemble and serve: Place a warm waffle on each plate, top with a glazed chicken leg, then sprinkle sesame seeds and additional thinly sliced scallions. Serve immediately so waffles remain crisp and chicken is juicy.

Notes & Tips

• Baking on a wire rack placed over a rimmed sheet pan lets hot air circulate, producing a crispier crust than baking directly on the pan.
• Adjust the spice level by varying the amount of gochujang, red chili, or kimchi. For milder waffles, reduce the kimchi or rinse it lightly before chopping.
• If you don’t have potato starch, cornstarch is a suitable substitute and will give a similar light crispiness to the coating.
• Leftovers store well when kept separately: place waffles in an airtight container and refrigerate up to 3 days; reheat waffles in a toaster oven and chicken in a 350°F oven to restore crispness.
• To make the waffles vegetarian, omit the chicken and serve the kimchi scallion waffles with a fried egg or pan-fried tofu and the same maple-gochujang sauce.

Nutrition

• Serving Size: 1 serving
• Calories: 600
• Sugar: 15 g
• Sodium: 800 mg
• Fat: 30 g
• Carbohydrates: 60 g
• Fiber: 5 g
• Protein: 40 g
• Cholesterol: 150 mg

Frequently Asked Questions