Korean Chicken and Waffles

Korean Chicken and Waffles

Korean Chicken and Waffles may be my perfect dinner recipe.

Spicy sauce for the crispy fried chicken with Korean Gochujang chili paste, served on a fluffy waffle, and the sweet from the drizzle of maple syrup over top.

Truly my definition of perfection 😉

I will be honest and tell you when a meal is simple and easy… but friends, this one is not.

It’s certainly one of those “make-when-you-have-extra-time” dinners and not so much a quick and easy weeknight meal.

Not that it’s difficult to make, just that there’s a lot of components with the fried chicken, the homemade sauce, and the homemade waffles.

This was actually our Christmas dinner, not traditional in any way but SOOOOO flipping good and worth the effort 🙂

How to Make Korean Chicken and Waffles

You can make this dish in any order you prefer.

I went with making the chicken first, then the waffles and the sauce at the same time.

Cut two pounds chicken breasts into thinner strips and marinate them in buttermilk for about an hour.

The buttermilk gives some flavor, and because it’s thick, helps the flour to coat the chicken.

Set up your breading station with some flour in a bowl and fill a pan a few inches with vegetable oil over medium heat.

breading station for chicken

After about 5 minutes, check the oil with an instant read themometer.

Once the oil is at 350 degrees, dredge 3 pieces of chicken in the flour and gently place them in the oil.

oil for fried chicken at 350 degrees

The chicken will cook 8 to 9 minutes.

Then repeat with the rest of the chicken strips.

chicken frying in oil

Once the chicken is cooked beautiful golden brown, place them on paper towels to soak up the excess oil.

Put them in a 250 degree oven to keep them warm while you make the waffles and sauce.

two pieces of fried chicken

I said earlier the waffles were homemade…and they kinds sorta are.

But I am using a waffle mix and not really making my own batter.

Follow the directions on the box to make about 8 waffles.

box of waffle mix

While the waffles cooked, I made the Korean sauce.

Put soy sauce, Gochujang chili paste, honey, garlic, and ginger in a saucepan.

Bring to a boil and reduce the heat to low and simmer just 2 minutes.

Korean sauce for chicken in a saucepan

To serve, set the waffles out first.

two waffles

Then dip the chicken strips into the Korean sauce and place them over the waffles.

Korean chicken and waffles before garnishing

Garnish Korean Chicken and Waffles with sesame seeds, green onions, and serve with maple syrup over top 🙂

Korean Chicken and Waffles


Korean Chicken and Waffles


Korean Chicken and Waffles


Korean Chicken and Waffles

If you like Korean Chicken and Waffles, you might also like these recipes…

BBQ Pork and Waffles with Bourbon Syrup

BBQ Pork and Waffles with Bourbon Syrup

Spicy Korean Chicken Sliders

Spicy Korean Chicken Sliders

Korean Chicken Wonton Nachos

Korean Chicken Wonton Nachos


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Korean Chicken and Waffles
5 from 4 votes

Korean Chicken and Waffles

Korean Chicken and Waffles has an Asian spin on chicken and waffles with a Korean glaze for the fried chicken made with Gochujang chili paste

Course Main Course
Cuisine Korean American
Keyword Brunch, Chicken, Chicken and Waffles, Fried, Gochujang, Korean Recipes, Recipe, Spicy
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4
Calories 523 kcal
Author Cheri Renee


  • 2 pounds boneless, skinless chicken breasts
  • 1 cup buttermilk
  • 1 cup flour
  • vegetable oil (enough to fill a pan 2 to 3 inches deep)
  • 3 cups prepared waffle batter (I followed the directions on a box of waffle mix to make 8 waffles)
  • 1/2 cup soy sauce
  • 1/3 cup Gochujang chili paste (Asian section of grocery store)
  • 1/3 cup honey
  • 2 Tbsps garlic paste or minced garlic
  • 2 Tbsps ginger paste or minced ginger
  • Optional: sesame seeds, green onions, maple syrup


  1. Cut the chicken into strips (3 to 4 strips per chicken breast) and place in a gallon size plastic bag with the buttermilk. Let the chicken marinate for 1 hour.

  2. Put the flour in a bowl.

    Pour the vegetable oil in a pan approx. 2 to 3 inches deep. Place over medium heat for 5 minutes, check with an instant read thermometer, it's ready when the temp is 350 degrees.

  3. Remove three chicken tenders from the buttermilk, coat each in the flour, and fry in the oil 8-9 minutes. Remove chicken from the oil and place on paper towels to drain excess oil. Repeat with remaining chicken tenders.

    Note: Putting the chicken in a 250 degree oven will keep them warm while you make the waffles.

  4. Mix the waffle batter according to directions on a box of waffle mix for 3 cups of batter.

    Make the waffles according to the directions on your waffle maker. This should make 8 waffles.

  5. While the waffles cook, put the soy sauce, Gochujang chili paste. honey, garlic, and ginger in a saucepan and whisk until evenly combined. Bring the sauce to a boil and reduce the heat to simmer for 2 minutes.

  6. Toss the fried chicken in the sauce and serve with the chicken over the waffles. Garnish with sesame seeds and green onions if desired and with maple syrup over top.

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