Korean Fried Chicken and Waffles
This Korean Fried Chicken and Waffles takes a classic to all new levels of flavor! The crispy crust, spicy maple honey butter, and Korean spices will change your life!
Servings: 6 servings
Calories: 637kcal
Ingredients
- 6 boneless skinless chicken thighs
- 6 to 12 waffles depending on appetites
Korean spice mix
- 4 tablespoons gochugaru
- 3 tablespoons brown sugar
- 2 tablespoons smoked paprika
- 1 teaspoon flaky salt
- 1 teaspoon powdered ginger
- 1 teaspoon granulated garlic
- 1 teaspoon mustard powder
- 1 teaspoon kosher salt
- ½ teaspoon onion powder
- ¼ teaspoon ground cumin
Buttermilk brine
- 1 cup buttermilk
- 1 tablespoon gochujang
- 1 tablespoon Korean spice mix
- 1 tablespoon kosher salt
Flour dredge
- 1 ½ cups all purpose flour
- ½ cup cornstarch
- 2 tablespoons Korean spice mix
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Spicy maple honey butter
- 4 tablespoons unsalted butter
- ½ cup maple syrup
- 2 tablespoons honey
- 2 tablespoons Korean spice mix
- 1 tablespoon gochujang
- ½ teaspoon kosher salt
Garnish
- Chopped chives
- Toasted sesame seeds
Instructions
Make spice mix
- In a medium bowl, combine all the spice ingredients. Whisk well to break up any brown sugar clumps and to mix all the spices together. Store in an airtight container. This makes more spice mix than you will need for this recipe. You’re welcome!
Brine chicken
- In a large shallow container, whisk together buttermilk, gochujang, 1 tablespoon of Korean spice mix, and 1 tablespoon of kosher salt. Use tongs to add chicken to the brine, turning each piece over to evenly coat. Refrigerate and allow to brine at least 1 hour, up to 12 hours.
Prepare Spicy maple honey butter
- In a small saucepan, melt 4 tablespoons of butter. Whisk in maple syrup, honey, korean spice mix, gochujang, and kosher salt. Heat on medium-low until just bubbling. Allow to simmer for 5 minutes on low. Keep warm until ready to serve. Whisk again before using.
Make waffles
- Using my Buttermilk Waffles recipe, or store bought waffles, prepare 1 to 2 waffles per person, depending on their appetite. Keep warm in a 200°F oven until ready to top with fried chicken.
Fry chicken
- In a 12 inch cast iron skillet, or a large dutch oven, heat at least 2 inches of neutral oil, such as canola or safflower to 350°F.
- In a large shallow pan, whick together all-purpose flour, cornstarch, Korean spice mix, kosher salt, and black pepper.
- Remove one piece of chicken at a time from the brine and allow excess to drip off. Dredge on both sides in the seasoned flour. Dip back into the buttermilk brine on both sides and then return to the flour, coating both sides thoroughly. Place coated chicken on a parchment lined large baking sheet and repeat the dredge with the remaining chicken.
- Use tongs to carefully place chicken into the hot oil (no more than 2 at a time) and fry for 7 to 8 minutes, or until lightly golden brown, turning chicken over halfway through the frying time. Use a thermometer to check that the internal temperature of the chicken is at least 165°F.
- Use tongs, or a spider strainer, to carefully remove the chicken from the oil and place them on a large baking sheet fitted with a wire rack. Repeat with the remaining chicken. Increase oil temperature to 375°F.
- Return the chicken to the oil, 2 pieces at a time, for 1 to 2 minutes, until the coating is super crispy and darkly golden. Set back on the wire rack and brush with spicy maple honey butter, and sprinkle with more Korean spice mix.
- Serve the chicken on top of one or two waffles, depending on your appetite. Drizzle with more spicy maple honey butter and garnish with chopped chives and sesame seeds.
Notes
If you don’t like/can’t find boneless, skinless chicken thighs, you can use boneless, skinless chicken breasts. If they are thick, use a sharp knife to cut them in half lengthwise. Be sure not to overcook chicken breasts, as they will dry out much faster than chicken thighs.
Using a thermometer will be very helpful in accurately maintaining oil temperature and essential for checking the temperature of the fried chicken.
I prefer chives as a garnish because their light onion flavor won’t overpower the chicken and waffles. If you can’t find them You can substitute with the dark green portion of chopped scallions.
Nutrition
Calories: 637kcal | Carbohydrates: 87g | Protein: 31g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 141mg | Sodium: 2651mg | Potassium: 743mg | Fiber: 6g | Sugar: 32g | Vitamin A: 4938IU | Vitamin C: 1mg | Calcium: 223mg | Iron: 7mg