Korean Fried Chicken and Waffle Skewers
by Emily C.
Total time: 2 hours
Yield: 8
servings
Description:
A new twist on the classic chicken skewers.
Ingredients:
- 8 cloves garlic
- 2" piece peeled ginger
- 5 tablespoons soy sauce
- 5 tablespoons Korean chile paste
- 2 1/2 tablespoons rice vinegar
- 1 1/2 tablespoon Asian sesame oil
- 1 1/2 tablespoon honey
- 1 cup flour
- 1 1/2 tablespoons cornstarch
- 1 cup water
- Canola oil, for frying
- 2 boneless, skinless chicken breasts, sliced into 1 1/2 chunks
- 2 cups all purpose flour
- 1 tablespoon Baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3 tablespoons sugar
- 2 eggs
- 1 1/2 cups Milk
- 1/2 cup melted butter or oil
- 1 teaspoon vanilla
- 24 wooden skewers
Steps:
- 1 Whisk flour, cornstarch, and water in a medium bowl. Add chicken; toss. Set in refrigerator.
- 2 Add all ingredients for the sauce in a food processor. Heat sauce over medium heat in a heavy sauce pan and stir. Cook until it turns a little darker in color. Add 1/4- 1/2 cup water if sauce is too thick. Set aside.
- 3 Heat 2" of oil into a large pot. Heat over medium-high heat until a thermometer reads 350˚.
- 4 Working in batches, fry chicken until golden, 5-6 minutes. Drain on paper towels. Bring heat back up to 350˚ after each batch. Toss cooked chicken in sauce.
- 5 While the chicken is frying, Heat a waffle iron and whisk all ingredients for the waffles together.
- 6 Brush vegetable oil over hot waffle iron on both sides and immediately pour waffle batter into iron. Cook until golden brown. Lift waffle out of iron and repeat. Cut waffle into 4 pieces.
- 7 Put one piece of chicken, then a waffle piece, followed by another piece of chicken and another waffle on the skewer. Finish with another piece of chicken at the top. Serve with melted butter and syrup to dip waffle in.
