Chicken & Waffles
Sriracha-brined fried chicken atop yeast and sorghum waffle with cashew sauce and fancy gravy. From 417 Magazine's Cooking Class with Patrick Duran of Vespa Kitchen.
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Cooking tools:
- Waffle iron
- Deep fryer
- Mixing bowl
- Pot
- Saucepan
- Whisk
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Stove
- Refrigerator
- Plate
Ingredients
- 6, 5-ounce boneless, skinless chicken breasts, cut into four equal-size strips
- 4 tablespoons Sriracha sauce
- 5 tablespoons buttermilk
- 1 clove garlic, chopped
- ½ lime, squeezed
- Pinch of salt
- 1½ cups flour (for coating)
- 360 milliliters canola oil (for frying)
- 3 cups tepid water
- 3 teaspoons instant dry active yeast
- 1⅓ cups sorghum syrup
- 6 ounces melted butter
- 2 teaspoons vanilla
- 4 cups flour
- 4 cups chicken stock
- ⅔ cups tiger sauce (a cayenne-based sweet and sour hot sauce available online and at select grocery stores)
- ½ cup soy sauce
- ⅔ cup cashew butter
- Water
- ½ pound butter
- ½ pound flour
- ⅓ cup dry white wine
- 1 pint heavy cream
- 1 tablespoon chicken base
- Pinch of white pepper
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