Ingredients
The following ingredients have 4 Servings
- 2 pounds boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 cup flour
- vegetable oil (enough to fill a pan 2 to 3 inches deep)
- 3 cups prepared waffle batter (I followed the directions on a box of waffle mix to make 8 waffles)
- 1/2 cup soy sauce
- 1/3 cup Gochujang chili paste (Asian section of grocery store)
- 1/3 cup honey
- 2 Tbsps garlic paste or minced garlic
- 2 Tbsps ginger paste or minced ginger
- Optional: sesame seeds, green onions, maple syrup
Instruction
- Cut the chicken into strips (3 to 4 strips per chicken breast) and place in a gallon size plastic bag with the buttermilk. Let the chicken marinate for 1 hour.
- Put the flour in a bowl. Pour the vegetable oil in a pan approx. 2 to 3 inches deep. Place over medium heat for 5 minutes, check with an instant read thermometer, it's ready when the temp is 350 degrees.
- Remove three chicken tenders from the buttermilk, coat each in the flour, and fry in the oil 8-9 minutes. Remove chicken from the oil and place on paper towels to drain excess oil. Repeat with remaining chicken tenders.Note: Putting the chicken in a 250 degree oven will keep them warm while you make the waffles.
- Mix the waffle batter according to directions on a box of waffle mix for 3 cups of batter.Make the waffles according to the directions on your waffle maker. This should make 8 waffles.
- While the waffles cook, put the soy sauce, Gochujang chili paste. honey, garlic, and ginger in a saucepan and whisk until evenly combined. Bring the sauce to a boil and reduce the heat to simmer for 2 minutes.
- Toss the fried chicken in the sauce and serve with the chicken over the waffles. Garnish with sesame seeds and green onions if desired and with maple syrup over top.
