Waffles + Korean Fried Chicken - Partnership with Hexa

Daniel
Nov 10, 2022
3 min read

Updated: May 21

Do you know what's better than Kentucky Fried Chicken? Korean Fried Chicken! When I saw Kenji's version of the Korean Fried Chicken Sandwich, I was floored! He used kimchi as part of the brine. How genius is that? And that kimchi mayo concoction makes perfect sense. You can check out the entire article from SeriousEats.

While I drew inspiration from that, I also drew some from the wonderful Maangchi. If you do not know who she is, you are really missing out a lot. Check out her YouTube channel and subscribed to her channel. She has loads of Korean dishes. I followed her technique in double frying the chicken as well as that sweet umami sauce.

To combine everything together, I need to make some waffles with Hexa Waffle Mix. My waffles contain some nori flakes and Korean chili flakes aka gochugaru to come full circle for that Korean theme. Do I need to say more?

Ingredients:

Inspired by J. Kenji López-Alt & Maangchi

(Serve 4)

Brine:
Buttermilk, 225g
Watermelon Rind Kimchi Homemade Finely Sliced, 1/4 Cup or Kimchi Homemade
Sea Salt, Pinch
White Pepper, Pinch
Mushroom Powder, Pinch
Garlic Powder, Pinch
Ginger Powder, Pinch
Soy Sauce, 1 TBSP
Sesame Oil, 1 TBSP
Gochugaru, Pinch
Chicken Thigh Skinless Boneless, 4
Waffles:
Sesame Oil, 50g + More For Greasing
Eggs, 2
Buttermilk, 250g
Milk, 50g
Hexa Waffle Mix, 200g
Baking Powder, 8g
Sea Salt, Pinch
Nori Flakes, Pinch
Gochugaru, Pinch
Sauces:
Sesame Oil, 1/4 Cup
Garlic Finely Minced, 5 Cloves
Soy Sauce, 1/4 Cup
Korean Rice or Malt Syrup / Maple Syrup, 1/8 Cup
Gochugaru, Pinch
Gochujang, 1 TBSP Adjust To Preference
Kimchi Homemade Finely Chopped, 2 Heaped TBSP
Kewpie Mayo, 2 Heaped TBSP
Chicken:
Rapeseed / Sunflower / Canola / Peanut Oil, For Frying
Bleached All Purpose Flour, 5 TBSP
Potato Starch, 1 TBSP
Sea Salt, Pinch
White Pepper, Pinch
Mushroom Powder, Pinch
Garlic Powder, Pinch
Ginger Powder, Pinch
Toasted Sesame Oil, For Drizzling
Nori Flakes, Pinch
Gochugaru, Pinch

Equipment:

Cast Iron Griddle / Waffle Machine
Dutch Oven
Cast Iron Skillet / Pan

Directions:

Please visit, "How To Make Vegan Kimchi" or "Watermelon Rind Kimchi" for the recipes.
Prepare the Brine
In a large bowl, combine all the brine ingredients (except chicken).
Add the chicken and ensure it's fully submerged.
Cover and refrigerate for 12 to 24 hours.
Make the Waffle Batter
In one bowl, whisk together sesame oil, egg, buttermilk, and milk.
In another bowl, mix Hexa Waffle Mix, baking powder, salt, nori flakes, and gochugaru.
Add wet to dry and mix until just combined (some lumps are fine).
Rest for 15 to 30 minutes.
Cook the Waffles
Heat a griddle over medium-low and grease with sesame oil.
Pour in the batter and spread evenly.
Cover and cook for 2 to 3 minutes until golden brown.
Flip confidently and cook another 1 to 2 minutes.
Set aside.
Prepare the Sauces
Soy-Gochujang Sauce
In a skillet over medium heat, add oil and sauté garlic until aromatic.
Add soy sauce, syrup, gochugaru, and gochujang.
Stir until slightly thickened. Remove from heat.
Kimchi Mayo
In a bowl, mix kimchi and mayo until well combined. Set aside.
Fry the Chicken
Heat 4 inches of oil in a Dutch oven over medium heat.
In a shallow bowl, mix flour, starch, salt, pepper, and all powders.
Remove chicken from brine. Dredge in flour mixture, pressing firmly to coat well.
Gently lower into hot oil and fry until lightly golden.
Set aside on paper towels or a wire rack.
Double-fry until deep golden brown and crispy. Drain again.
Optional: Dredge leftover brined kimchi in flour mixture and fry—delicious crispy bites!
Assemble the Dish
Spread kimchi mayo over the waffles.
Top with fried chicken.
Drizzle with soy-gochujang sauce.
Sprinkle nori flakes and gochugaru.
Finish with a drizzle of toasted sesame oil.
Serve immediately and enjoy the explosion of flavors.