Scallion Waffles & Gochujang Chicken

By Tasty · 60 min

Ingredients

Instructions

1. Marinate the chicken thighs in buttermilk with half a tablespoon of creole seasoning, half a tablespoon of smoked paprika, 1 teaspoon garlic powder, 1 teaspoon chicken bouillon, 1 teaspoon salt and 1 teaspoon black pepper for at least 30 minutes at room temperature.
2. Put all the gochujang sauce ingredients in a pan, bring to a light simmer over medium heat and cook until well combined.
3. Whisk the flour with half a tablespoon of creole seasoning, half a tablespoon of smoked paprika, 1 teaspoon garlic powder, 1 teaspoon chicken bouillon, 1 teaspoon salt and 1 teaspoon black pepper.
4. Dredge the marinated chicken in the seasoned flour, pat to coat, shake off the excess, then dip it back in buttermilk and flour once more.
5. Heat 3 cups of oil in a large pan or cast-iron skillet to 350°F (180°C). Carefully add the chicken and fry for about 8-10 minutes, until golden, crispy and the internal temperature reaches 165°F (74°C).
6. Move the chicken to a wire rack and brush it all over with some of the gochujang sauce, keeping the rest aside.
7. Heat a waffle iron to medium-high and grease it with nonstick spray.
8. Mix the pancake mix, water and scallions in a bowl until well mixed. Pour about ½ cup of batter into the iron and cook for about 4-5 minutes.
9. Combine all the slaw ingredients in a bowl and mix until well combined.
10. Serve the waffles on a plate with the crispy chicken and slaw, and drizzle with more gochujang sauce.

Summarized from Tasty's video. Watch it for the details.

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