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Korean Fried Chicken and Scallion Waffles with Gochujang Maple Syrup

Take your brunch game to the next level with homemade korean fried chicken and waffles! Savory scallion waffles with a Gochujang maple syrup is a fun chang-up from this southern classic!
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr

Ingredients
  

For the Korean Fried Chicken

  • boneless skinless chicken thighs
  • 1 1/2 cups all purpose flour
  • big pinch of salt and pepper
  • 1 cup buttermilk
  • 2 tbsp Gochujang
  • canola oil for frying

For the Waffles

  • 2 large eggs seperated, egg whites in one bowl yolk in another
  • 2 1/4 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tbsp sugar
  • 1 tsp kosher salt
  • 1/2 cup vegetable oil plus more for brushing the waffle iron
  • 1 tsp sesame oil
  • 2 cups buttermilk
  • 1 cup finely chopped scallions

Gochujang Maple Syrup

  • Mix maple syrup with a tablespoon or two of gochujang at a time until you reach desired spice level!

Instructions
 

To make the chicken

  • Place chicken on a wire rack set inside a rimmed baking sheet.
  • Mix flour and 2 tbsp salt and a few grinds of black pepper in a medium bowl. Whisk gochujang paste and buttermilk in a seperate bowl. Working with one piece at a time, dedge chicken pieces in flour, turning to coat, shaking to remove excess flour, and then return to rack; Pour 3 tablespoons of the buttermilk mixture into the remaining flour and work in with your hands. Dip the chicken in the remaining buttermilk mixture, allowing excess to drip off, then for the final dip coat the chicken in the moistened flour and pack it on to the chicken, gently shaking off the excess for the last time. So to summarize, dip in flour then dip in buttermilk, and lastly dip in the moistened buttermilk/flour mixture which give you those crunchy bits.
  • Pour oil into a large heavy pot fitted with thermometer to come halfway up sides. Heat over medium-high until thermometer registers 350°. Working in 2 batches, fry chicken, turning often and adjusting heat to maintain temperature, until deep golden brown, 5–8 minutes per batch. Transfer to a clean wire rack set over paper towels to drain.

Make the waffles

  • Preheat the waffle maker and brush with oil or spray with nonstick spray
  • Beat egg whites in the bowl of a stand mixer or by hand until stiff peaks form.
  • Whisk flour, baking powder, sugar, and salt in a large mixing bowl. In a separate bowl, whisk together buttermilk, vegetable oil, sesame oil, egg yolks, and chopped scallions.
  • Whisk wet ingredients into the dry ingredients, then gently fold in egg whites. Pour about ½ cup batter into each waffle mold, then cook according to waffle maker directions or until they are golden brown. Serve waffles immediately with hot fried chicken and gochujang maple syrup.

For the Gochujang Maple Syrup

  • Mix as much maple syrup as you want with a tablespoon or two of gochujang at a time until you reach desired spice level!