Easy Korean Chicken and Waffles Recipe

This Korean Chicken and Waffles with Gochujang Maple Syrup is a delightful fusion dish that combines the crispy goodness of Korean fried chicken with the comforting fluffiness of scallion waffles.

One day, I was scrolling through TikTok when I came across a video showing Korean Chicken and Waffles. It looked so delicious that I just had to try it! After making it at home, I took a bite and instantly fell in love. The crispy chicken, fluffy waffles, and sweet-spicy syrup were a perfect match.

I couldn’t wait to share it with my husband, and when he tried it, he loved it too! It became a favorite dish for both of us, bringing us closer together with each bite. It’s amazing how something I found on TikTok could become such a special part of our meals together.

How To Make Korean Chicken And Waffles

Ingredients:

For the Korean Fried Chicken:

  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Vegetable oil, for frying

For the Scallion Waffles:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 3/4 cups milk
  • 1/2 cup unsalted butter, melted
  • 1/2 cup chopped scallions

For the Gochujang Maple Syrup:

Instructions:

Step1:

Marinate the chicken: In a bowl, combine the chicken pieces and buttermilk. Cover and refrigerate for at least 1 hour or overnight.

Step2:

Prepare the waffle batter: In a large bowl, whisk together the flour, baking powder, sugar, and salt. In another bowl, whisk together the eggs, milk, and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the chopped scallions.

Step3:

Cook the chicken: In a shallow dish, mix the flour, salt, pepper, garlic powder, and onion powder. Remove the chicken from the buttermilk, shaking off any excess, and dredge each piece in the seasoned flour mixture until coated. Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C). Fry the chicken in batches for 6-8 minutes, or until golden brown and cooked through. Transfer to a wire rack set over a baking sheet to drain excess oil.

Step4:

Make the waffles: Preheat a waffle iron and lightly grease with non-stick spray. Pour the waffle batter onto the hot waffle iron and cook according to the manufacturer’s instructions, until golden brown and crisp. Repeat with the remaining batter.

Step5:

Make the Gochujang Maple Syrup: In a small saucepan, heat the maple syrup and gochujang over low heat, stirring until well combined and warmed through.

Serve:

Place a piece of fried chicken on top of each scallion waffle and drizzle with the Gochujang Maple Syrup. Serve immediately and enjoy!

Feel free to adjust the amount of gochujang in the syrup according to your desired level of spiciness. Enjoy your Korean Fried Chicken and Scallion Waffles with Gochujang Maple Syrup!

Additional tips for making Korean Chicken and Waffles

Crispy Chicken Tip: For an extra crispy coating on the fried chicken, make sure the oil is hot enough (around 350°F/175°C) before frying. Also, allow the coated chicken pieces to rest for a few minutes before frying to help the coating adhere better.

Fluffy Waffle Tip: To achieve fluffier waffles, separate the egg whites and yolks. Whip the egg whites until stiff peaks form and fold them into the batter just before cooking. This will add airiness to the waffle texture.

Gochujang Maple Syrup Tip: Adjust the spiciness of the Gochujang Maple Syrup according to your preference. Start with a small amount of gochujang and taste the syrup, adding more if you desire more heat. You can also warm the syrup gently before serving to enhance the flavors.

Keeping Chicken Warm Tip: If cooking the chicken in batches, keep the cooked pieces warm in a preheated oven (around 200°F/93°C) while you finish frying the remaining batches. This ensures all the pieces stay warm and crispy until ready to serve.

Serving Suggestion

These serving suggestions will elevate your Korean Chicken and Waffles with Gochujang Maple Syrup to new heights and make every occasion a memorable one!

Family Brunch: Serve the Korean chicken and waffles family-style on a large platter, allowing everyone to help themselves. Pair it with sides like fresh fruit salad or hash browns for a hearty brunch spread.

Picnic Delight: Pack the chicken and waffles in individual containers for a picnic in the park or at the beach. Don’t forget to bring along some extra Gochujang Maple Syrup for dipping!

Game Day Snack: Serve bite-sized portions of chicken and mini waffles as a delicious game-day snack. Arrange them on a serving tray with toothpicks for easy grabbing, and watch them disappear during halftime.

Date Night Dinner: Elevate your date night dinner with an elegant presentation of This Korean chicken and waffles. Plate each serving with a drizzle of Gochujang Maple Syrup and a sprinkle of chopped scallions for a restaurant-quality meal at home.

Party Platter: Impress your guests at your next gathering by creating a chicken and waffle station. Set up a buffet-style spread with various toppings and sauces, allowing everyone to customize their creation.

Conclusion

Korean Chicken and Waffles with Gochujang Maple Syrup is a delightful fusion dish that brings together the crispy goodness of Korean fried chicken and the comforting fluffiness of scallion waffles, all elevated by the sweet and spicy kick of Gochujang Maple Syrup.

This unique combination creates a symphony of flavors and textures that is both satisfying and memorable. Whether enjoyed as a family brunch, a picnic treat, or a game-day snack, this dish is sure to bring joy and a touch of culinary adventure to any occasion. With its harmonious blend of Korean and American influences, it’s a dish that invites everyone to the table to share in the simple pleasure of good food and good company. Cheers to the deliciousness of Korean Chicken and Waffles!

FAQ

Can I use chicken breast instead of chicken thighs for the Korean fried chicken?

  • Yes, you can use chicken breast if you prefer. However, chicken thighs are often preferred for their juiciness and flavor.

Can I make the waffle batter ahead of time and refrigerate it overnight?

  • Yes, you can prepare the waffle batter ahead of time and refrigerate it overnight. Just give it a good stir before using it to ensure it’s well-mixed.

Is gochujang spicy?

  • Gochujang, a Korean chili paste, does have a spicy kick, but it also has a sweet and savory flavor profile. You can adjust the amount used in the syrup to control the level of spiciness.

Can I make the Korean chicken and waffles gluten-free?

  • Yes, you can make gluten-free Korean chicken and waffles by using gluten-free flour for the fried chicken coating and waffle batter. Ensure that all other ingredients are gluten-free as well.

Can I freeze leftover Korean chicken and waffles?

  • While it’s best to enjoy chicken and waffles fresh, you can freeze leftover cooked chicken and waffles separately. Reheat them in a toaster oven or oven until warmed through.

What other toppings can I use besides Gochujang Maple Syrup?

  • You can get creative with toppings! Try drizzling with traditional maple syrup, honey, or a spicy-sweet sauce like sriracha mayo. Experiment with different flavors to find your favorite combination!

Korean Chicken and Waffles

Recipe by Wasian CookeryCourse: DinnerCuisine: Korean, AmericanDifficulty: Medium
Servings

4

servings
Prep time

20

minutes
Cooking time

30

minutes
Calories

500

kcal
Total time

50

minutes

This Korean Chicken and Waffles with Gochujang Maple Syrup is a delightful fusion dish that combines the crispy goodness of Korean fried chicken with the comforting fluffiness of scallion waffles.

Ingredients

  • For the Korean Fried Chicken:
  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces

  • 1 cup buttermilk

  • 1 cup all-purpose flour

  • 1 teaspoon salt

  • 1 teaspoon black pepper

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • Vegetable oil, for frying

  • For the Scallion Waffles:
  • 2 cups all-purpose flour

  • 1 tablespoon baking powder

  • 1 tablespoon sugar

  • 1/2 teaspoon salt

  • 2 large eggs

  • 1 3/4 cups milk

  • 1/2 cup unsalted butter, melted

  • 1/2 cup chopped scallions

  • For the Gochujang Maple Syrup:
  • 1/4 cup maple syrup

  • 2 tablespoons gochujang (Korean chili paste)

Directions

  • Marinate the chicken: In a bowl, combine the chicken pieces and buttermilk. Cover and refrigerate for at least 1 hour or overnight.
  • Prepare the waffle batter: In a large bowl, whisk together the flour, baking powder, sugar, and salt. In another bowl, whisk together the eggs, milk, and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the chopped scallions.
  • Cook the chicken: In a shallow dish, mix the flour, salt, pepper, garlic powder, and onion powder. Remove the chicken from the buttermilk, shaking off any excess, and dredge each piece in the seasoned flour mixture until coated. Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C). Fry the chicken in batches for 6-8 minutes, or until golden brown and cooked through. Transfer to a wire rack set over a baking sheet to drain excess oil.
  • Make the waffles: Preheat a waffle iron and lightly grease with non-stick spray. Pour the waffle batter onto the hot waffle iron and cook according to the manufacturer’s instructions, until golden brown and crisp. Repeat with the remaining batter.
  • Make the Gochujang Maple Syrup: In a small saucepan, heat the maple syrup and gochujang over low heat, stirring until well combined and warmed through.
  • Serve: Place a piece of fried chicken on top of each scallion waffle and drizzle with the Gochujang Maple Syrup. Serve immediately and enjoy!

Notes

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