Paper-Skin Chicken And Rice-Flour Waffles With Asian-Cajun Red Pepper Syrup Recipe

Ingredients

• white rice flour for dredging (available in asian markets)
• 1/2 cup cornstarch, plus more if needed
• 1/2 pound cool water, plus more if needed
• 1 tablespoon minced fresh cilantro
• vegetable oil for frying
• 8 bone-in chicken wings, legs, or thighs, or any combination (2½ to 3 pounds total weight)
• 1 1/2 teaspoon pure cane syrup or honey
• 5 cloves garlic, minced (about 1½ tablespoons)
• 1/2 cup korean red pepper paste (also labeled “korean fermented hot pepper paste”; available in asian markets)
• 1 1/2 teaspoon soy sauce
• 2 cup white rice flour (available in asian markets)
• 2 large eggs, lightly beaten
• 4 tablespoon unsalted butter, melted, or bacon fat
• 4 teaspoon sesame seeds
• 1/4 cup well-shaken buttermilk
• 1 teaspoon kosher salt
• 1/2 cup cornstarch or tapioca starch (available in asian markets)
• 2 tablespoon sugar
• 2 teaspoon baking powder
• 3/4 cup whole milk
• melted butter for serving
• pure cane syrup or honey for serving
• 4 teaspoon sesame seeds for garnish