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Chili Plum Chicky Chick Waffle
Course: Sandwiches4
servings30
minutes40
minutesIngredients
- Waffles:
1 cup flour
2 tsp baking powder
1/4 tsp salt
1/8 cup sugar
1 egg, separated
1/4 cup oil
1 cup milk
- Buttermilk Fried Chicken Breast:
8 boneless and skinless chicken breasts, pounded thin
1 tsp black pepper
1 tsp salt
1 tsp paprika
1/4 tsp dried rosemary
1/4 tsp ground thyme
1/4 tsp dried oregano
1/4 tsp dried sage
1/2 tsp white pepper
1/4 tsp cayenne pepper
2 cups buttermilk
2 cups flour
1 tsp salt
1/2 tsp paprika
1/2 tsp cayenne pepper
1/2 tsp garlic powder
1/2 tsp white pepper
1/2 tsp onion powder
2 1/2 quarts peanut oil, for frying
- Spicy Sweet Hoisin Sauce:
1/4 cup vegetable oil
4 shallots, thinly sliced
4 cloves minced garlic
1 tbsp finely grated ginger
1/2 tsp crushed red pepper flakes
1/3 cup chopped cilantro
1/3 cup hoisin sauce
3 tbsp soy sauce
1/2 cup chicken stock
3 tbsp honey
3 tbsp unsalted butter
- Garlic Ginger Cream Cheese:
8 oz cream cheese
1 piece finely grated ginger
1 clove garlic, peeled
3 tbsp chopped chives
salt, to taste
Directions
- Waffles:
- Sift the dry ingredients together in a large bowl. Separate the eggs. In small bowl, beat egg whites until stiff. Mix together the egg yolks, milk and oil and stir slightly. Add to dry ingredients and mix well. Fold in beaten egg whites. Cook in waffle iron.
- Buttermilk Fried Chicken Breasts:
- Toss together chicken pieces, black pepper, salt, paprika, rosemary, thyme, oregano, sage, white pepper, and cayenne in a large bowl to coat. Stir in buttermilk until chicken is coated. Refrigerate for 6 hours.
- Combine flour, salt, paprika, cayenne, garlic powder, white pepper, and onion powder in a large shallow dish. Remove chicken from the buttermilk and dredge each piece in the seasoned flour. Shake off any excess and transfer to a plate.
- Heat peanut oil in a large Dutch oven to 350°F (175°C). Add all the chicken to the pan and cook for 10 minutes. Turn chicken pieces and cook for another 10-15 minutes. Remove chicken from the oil and transfer to a cooling rack set over a paper towel lined baking sheet. Let sit for 10 minutes before serving.
- Spicy Sweet Hoisin Sauce:
- In a medium saucepan, heat the 1/4 cup of oil. Add the shallots, garlic, ginger, crushed red pepper and cilantro and cook over moderate heat, stirring occasionally, until softened, about 7 minutes. Add the hoisin, soy sauce and chicken stock, raise the heat to moderately high and boil until thickened, about 5 minutes. Stir in the honey. Remove from the heat and stir in the butter until blended; keep warm.
- Ginger Garlic Chive Cream Cheese:
- Allow the cream cheese to come to room temperature for 1 hour. Place cheese, ginger, garlic clove, and chives into a blender or food processor. Mix well for 1-2 minutes until cheese is very smooth and the chives are finely chopped. Taste, and add a pinch of salt if you’d like.
- Assembly:
- After cooking the waffle and chicken, spread the ginger garlic chive cream on the waffle. Coat the fried chicken breasts with the spicy sweet hoisin sauce and place the chicken inside the waffle and serve.
Inspired by Viva la Waffle – Lafayette, LA
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