Scallion Waffles And Crispy Gochujang Chicken

Elevate your brunch game with this mouthwatering combo! Juicy Gochujang crispy chicken, fried to perfection, pairs perfectly with scallion waffles. Drizzled with a sweet and spicy glaze, it’s the perfect fusion of savory, crunchy, and a little bit of heat. Topped with a fresh slaw and pickles. Comfort food with a bold, delicious twist.

Ingredients

for 4 servings

• 3 lb chicken thighs, boneless, skin on
• 1 tablespoon creole seasoning, divided
• 1 tablespoon smoked paprika, divided
• 2 teaspoons garlic powder, divided
• 2 teaspoons chicken bouillon, divided
• 2 teaspoons kosher salt, divided
• 2 teaspoons black pepper, divided
• 1 cup buttermilk
• 1 cup all-purpose flour
• canola oil, for frying

For gochujang sauce:

• 4 tablespoons gochujang
• 3 tablespoons soy sauce
• 5 garlic cloves, minced
• 6 tablespoons ketchup
• 4 tablespoons honey
• 3 tablespoons rice vinegar

For scallion waffle:

• 4 cups Korean pancake mix
• 4 cups water
• 3 scallion stalks, chopped

For slaw:

• 1 cup green cabbage, thinly sliced
• 1 cup red cabbage, thinly sliced
• 1 small carrot, julienned
• 12 fresh cilantro leaves, torn
• 2 tablespoons Kewpie Mayo
• 2 tablespoons rice vinegar
• kosher salt, to taste

Preparation

1. Place the chicken thighs in a medium sized bowl. Pour buttermilk over chicken and season with ½ tablespoon creole seasoning, ½ tablespoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon chicken bouillon,1 teaspoon salt, 1 teaspoon black pepper, Mix well and let marinate for at least 30 minutes room temperature.
2. While the chicken is marinating add all ingredients for the gochujang sauce in a pan and bring to a light simmer over medium heat. Cook until combined well.
3. In a medium sized bowl, whisk together the flour with ½ tablespoon creole seasoning, ½ tablespoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon chicken bouillon, 1 teaspoon salt, and 1 teaspoon black pepper.
4. Make sure the chicken is fully submerged in the buttermilk. Place the marinated chicken into the flour mixture and pat it down so it sticks. Shake off excess flour then dip back into the buttermilk and flour one more time.
5. Preheat 3 cups of oil in a large pan or cast iron skillet to 350˚F (180°C).
6. Carefully place the chicken into the oil. Fry until golden brown and crispy and the internal temperature reaches 165°F (74°C), about 8-10minutes.
7. Remove chicken from oil, transfer to the wire rack. Then brush some of the gochujang sauce all over the chicken, reserving the remaining for later.
8. Make the waffles: Heat a waffle iron to medium-high heat. Grease with nonstick spray.
9. Add pancake mixture, water, and scallions to a bowl and mix well. Add about ½ cup batter to the maker and cook for about 4-5 minutes.
10. Make the slaw: Combine all of the ingredients in a bowl and mix until well combined.
11. To assemble, add waffles to a plate with crispy gochujang chicken, pickles and slaw. Drizzle with more gochujang sauce.
12. Enjoy!

Bakertricia