Chicken and Waffles with Coleslaw


Recipe Components
Each of the below components has it's own recipe below.

Procedure

  • Remove chicken from brine, Slice into strips and place on skewers for consistent frying.

  • Dredge in flour mixture, then dip in buttermilk, and once again in flour, knocking off any excess flour during the process.

  • Fry in a cast iron pot at 350°F until golden brown. Remove to cooling rack.

  • Whip egg whites and carefully fold into waffle batter.

  • Heat waffle iron and spray with cooking spray.

  • Using a measuring cup, pour waffle batter evenly into waffle iron. Add black sesame seeds to the surface and close. Cook for 4 minutes, flipping half way through.

Component Procedure

Plating Instructions

  • Place chicken on top of waffle.

  • Drizzle with Ginger-Sesame Maple Syrup.

  • Serve Coleslaw on the side.

Chicken Brine

Ingredients

  • 1 qt Warm water

  • 1.5 oz Kosher salt

  • 1.5 oz Sugar

  • 1.5 oz Soy sauce

  • Canola oil

  • 14 Boneless, skinless Chicken thighs

Procedure

  • In a small pot, bring water to a simmer.

  • Whisk in salt, sugar, soy sauce and canola oil.

  • Allow to cool.

  • IN a four-quart container, place chicken thighs in brine.

  • Refrigerate for 30 minutes.

Chicken Flour

Ingredients

  • ½ cup Cornstarch

  • 4 oz All-purpose flour

  • 1/5 oz Smoked paprika

  • 1/5 oz Cayenne pepper

  • 4 tsp Garlic powder

  • 4 tsp Onion powder

  • MSG to taste

  • 2 qt Buttermilk

Procedure

  • In a deep half hotel pan, combine cornstarch, flour, smoked paprika, cayenne, garlic powder, onion power and MSG. Set aside for breading procedure.

  • In a deep half hotel-pan, pour buttermilk. Set aside for breading procedure.

Waffle Batter

Ingredients

  • 1 ½ cups All-purpose flour

  • ½ cup Cornstarch

  • 1 tsp Kosher salt

  • 1 tsp Baking powder

  • ½ tsp Baking soda

  • 2 Tbsp Sugar

  • 2 Eggs

  • 5 oz Vegetable oil

  • 1 oz Dark toasted sesame oil

  • ½ cup Whole milk

  • Toasted Black Sesame Seeds

Procedure

  • In a large bowl, combine dry ingredients.

  • Separate egg yolks from egg white, reserve both yolks and whites.

  • Whisk in oil, milk, and egg yolks. Cover and reserve.

  • Set aside egg whites and toasted black sesame seeds until ready to cook waffles.

Ginger-Sesame Maple Syrup

Ingredients

  • 1/8 cup Water

  • 1 Tbsp Ginger

  • ¼ tsp Ground nutmeg

  • ½ cup Maple syrup

  • 1 ½ tsp Whiskey

  • 1 tsp Dark toasted sesame oil

  • 2 Lemon peels, about 1 inch

  • ½ tsp MSG

  • Lemon juice to taste

Procedure

  • In a small sauce pan, combine water, ginger, and nutmeg. Bring to boil.

  • Remove from heat. Let sit for 1 minute.

  • Strain through a coffee filter.

  • Put mixture back in the pan and add maple syrup, whiskey, dark toasted sesame oil, lemon peel, MSG and lemon juice to taste.

  • Bring to boil.

  • Cool and funnel into squeeze bottle.

Ginger-Sesame Maple Syrup

Ingredients

  • 2 cups Green cabbage, julienned

  • 1 cup Red cabbage, julienned

  • ½ cup Carrot, julienned

  • 1 Tbsp Apple cider vinegar

  • ½ cup Granny Smith Apple, julienned

  • 1 Tbsp Kosher salt

  • 1 Tbsp Light brown sugar

  • 2 Tbsp Mayonnaise or Tahini

  • 2 tsp Untoasted sesame oil

  • 1 tsp Honey

  • 1 tsp Dijon mustard

  • 1 tsp Lemon juice

  • Dash Celery salt

Procedure

  • Combine all ingredients in a medium mixing bowl.

  • Mix well and refrigerate.