Name: Korean Chicken and Waffles
Prep time: 10 min
Cook time: 30 min
Ingredients: 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

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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.

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.

The chicken will cook 8 to 9 minutes.

Then repeat with the rest of the chicken strips.

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.

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.

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.

To serve, set the waffles out first.

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 🙂

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5 from 4 votes