Korean Fried Chicken & Kimchi Waffles
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Cooking tools:
- Waffle iron
- Deep-fry thermometer
- Instant-read thermometer
- Pot
- Stove
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Tongs
- Spatula
- Ladle
- Spoon
- Baking sheet
- Paper towel
- Plate
Ingredients
- canola oil
- 2 pounds boneless, skinless chicken thighs
- 2 teaspoons Chef Paul Prudhomme’s Vegetable Magic®
- ½ cup all-purpose flour
- ½ cup corn starch
- 2 eggs
- ⅓ cup gochujang (fermented hot pepper) paste
- 1 tablespoon Chef Paul Prudhomme’s Magic Pepper Sauce®
- 3 tablespoons seasoned rice wine vinegar
- 2 tablespoons soy sauce
- 2 teaspoons sesame oil
- 4 teaspoons Vietnamese fish sauce
- 2 tablespoons brown sugar, firmly packed
- 2 tablespoons white sugar
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 1 egg white
- 1 cup all-purpose flour
- ¾ cup milk
- 1 teaspoon baking powder
- 1 tablespoon Chef Paul Prudhomme’s Vegetable Magic®
- ½ cup chopped kimchi
- ½ cup chopped green onion
- 1 teaspoon minced garlic
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