Korean Fried Chicken and Scallion Waffles with Kimchi Coleslaw and Gochujang Maple Syrup​

2 months ago

This Korean twist on the classic chicken and waffles will spice up your day


Korean Fried Chicken and Scallion Waffles with Kimchi Coleslaw and Gochujang Maple Syrup


¼ tsp Garlic powder

¼ tsp Chili powder

*Salt and pepper, to season

1 ¼ cups Cornstarch

1 cup Flour

1 Egg

*Water, as needed

6 Chicken thigh fillets

*Cooking oil, for frying

  1. Combine garlic powder, chilli powder, salt, pepper, a cup of cornstarch, and flour. Add the egg and enough water to form a thick batter.  Set aside.
  2. Season chicken fillets with salt and pepper.
  3. Dredge chicken with the remaining ¼ cup cornstarch and let sit for 30 minutes to dry.
  4. Heat cooking oil in a deep frying pan, heated to 375 F. Next dip coated chicken fillets in the batter mixture.
  5. Deep-fry the chicken fillets for 10-15 minutes.
  6. While still hot, drizzle glaze on the fried chicken fillets.


2 Tbsps Soy sauce

2 Tbsps Gochujang

2 Tbsps Chili powder

1 clove Garlic, minced

4 Tbsps Maple syrup

1 Tbsp Vinegar

4 Tbsps Water

  1. In a bowl, combine soy sauce, Gochujang, chili powder, garlic, maple syrup, and vinegar and mix until well-combined. Thin out with water to adjust according to preferred consistency.


1 cup All-purpose flour

1 Tbsp Butter, melted, plus more for greasing

1 Egg

1 cup Milk

¾ tsp Salt

1 tsp Baking powder

4 Tbsps Chopped scallions 

  1. In a bowl combine the all-purpose flour, butter, egg, milk, salt, and baking powder then mix well. Add the scallions last.
  2. Brush the surface of a waffle maker with melted butter.
  3. When waffle iron is hot and ready, pour in the batter and cook for four minutes or until golden and crispy.


5 Tbsps Gochujang

2 Tbsps Water

¾ cup Maple syrup

  1. Combine gochujang and maple syrup. Thin out with water. Set aside.


1 cup Cabbage, chiffonade

¼ cup Vinegar

*Salt and pepper, to season

¼ cup Mayonnaise

½ cup Kimchi, chopped

  1. Combine cabbage, vinegar, salt, and pepper and let sit for 15 minutes.
  2. Squeeze out excess moisture from the cabbage.
  3. In a bowl, combine mayonnaise, kimchi, and cabbage. Toss then keep in the chiller until ready to use.
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