We are sharing all things WAFFLES! for #SundaySupper. Thank you to Sue Lau from A Palatable Pastime for hosting this fun event! Now onto the Korean Fried Chicken and Ramen Waffles…
Waffles seems to be the trend these days. And I’m not just talking about your buttermilk Belgian waffles. You can pretty much waffle-ize anything – from pizza dough to brownie batter! This past Thanksgiving, I waffled leftover stuffing and topped it with gravy and cranberry sauce. The waffle iron crisped up the stuffing and the waffle pattern made perfect little reservoirs for the gravy. Need I say more? Sounds incredible, right? This year, I’m making sure I make extra just so I can have my stuffing waffles.
But I digress…back to today’s recipe! I thought I’d give the classic fried chicken and waffle dish an Asian twist. I drew my inspiration for the ramen waffles from the ramen buns that I made for my Spam ramen burger. KFC or Korean Fried Chicken seemed like the perfect match for the ramen waffles. I adapted a SAVEUR recipe for the chicken. The kickin’ spicy sweet sauce definitely makes the chicken finger lickin’ good!
- 4 boneless and skinless chicken thighs
- For the marinade:
- 1 teaspoon minced ginger
- 2 teaspoon minced garlic
- 4 tablespoons soy sauce
- 4 tablespoons mirin
- ¼ teaspoon Kosher salt
- For the sauce:
- ¼ cup gochujang
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons white vinegar
- 1 teaspoon minced ginger
- 2 teaspoons minced garlic
- 3 tablespoons honey
- For the ramen waffles:
- 2 packages dried instant ramen
- 1 large egg, beaten
- ¼ cup white flour
- ¼ cup potato starch
- Cooking oil
- Carrot and daikon, thinly sliced to serve (optional)
- In a small bowl. make the marinade by mixing together the ginger, garlic, soy sauce, mirin, and salt. Place the chicken thighs in a food storage bag or container. Pour in the marinade, seal or cover, and marinate for at least 20 minutes.
- In the meantime, make the sauce. In a small bowl whisk together the gochujang, soy sauce, sesame oil, vinegar, ginger, garlic, and honey. Set aside.
- In a medium-sized shallow pan, pour in enough cooking oil to about a 2-inch depth. Heat the oil over medium heat to 350 degrees F.
- In a shallow bowl or pan, mix together the flour and potato starch. The potato starch makes the crust extra crunchy. Dredge each chicken thigh in the flour mixture. Make sure the thigh is completely coated. Slowly add the chicken thigh into the hot oil. Do not overcrowd the pan. Cook 2 pieces at a time. Fry one side until golden and carefully flip over to cook the other side. Cook until the internal temp of the chicken reaches 135 degrees. Once done, place chicken on a baking rack lined with paper towels. Let sit for at least 10 minutes.
- Next in a medium-sized saucepan, add ramen and about 4 cups of water or enough to cover the noodles. Bring to a boil and cook for about 2 minutes. Drain and rinse with cold water.
- In a bowl, mix together the noodles and beaten egg. For ease, divide the noodles into 4 equal portions into small bowls.
- Heat your waffle iron and use as per manufacturer's recommendations. I adjusted the heat to medium high. Add one portion of the noodles into the iron and cook until done. Repeat for the remaining portions.
- The final step before serving - in a large bowl, carefully toss the spicy sauce with the fried chicken. Toss until coated.
Check out all the other sweet and savory waffle recipes by our #SundaySupper tastemakers! Brunch will never be the same again!
Sweet and Sinful:
- Banana Split Waffle Cake by The Bitter Side of Sweet
- Blueberry Buttermilk Waffles by Alida’s Kitchen
- Boston Cream Pie Waffles by Crazed Mom
- Chocolate Cherry Beet Waffles by Sew You Think You Can Cook
- Chocolate Chip Waffle Ice Cream Sandwiches by Turnips 2 Tangerines
- Chocolate Pizelles – The Italian Waffle by GirlAbroad
- Churro Waffles by The Redhead Baker
- Coconut Waffles by Omnivore’s Cookbook
- Dark Chocolate Waffles with Cherry Syrup by The Chef Next Door
- Easy Peasy Blueberry Sauce for Waffles by Pine Needles In My Salad
- Fluffernutter Waffles by Cindy’s Recipes and Writings
- Irish Cream Waffles with Whiskey Strawberries by Tramplingrose
- Japanese Green Tea Matcha Cream Topped Vegan Waffles by NinjaBaker
- Maple Bacon Waffle Ice Cream Cake by Dizzy Busy and Hungry
- Pineapple Upside Down Cake Waffles by Cookin’ Mimi
- Red, White and Blueberry Sourdough Waffles by Cooking With Carlee
- S’Mores Waffles by The Freshman Cook
- Spiced Banana Nut Waffles by Magnolia Days
- Strawberry Shortcake Waffles with Cinnamon Whipped Cream by Hezzi-D’s Books and Cooks
- Strawberry Waffle Cake by That Skinny Chick Can Bake
- Waffle Kebobs with Maple Yogurt Dipping Sauce by A Mind Full Mom
- Yeasted Waffles with Peach Syrup by Pies and Plots
Savory Brinner Winners:
- Asiago Waffle Egg Sandwiches by Grumpy’s Honeybunch
- Bacon Cheeseburger Waffles (Low Carb) by My Life Cookbook
- Bacon Waffles by Cosmopolitan Cornbread
- Biscuit Waffle Breakfast Stacks by The Weekend Gourmet
- Bleu Pig Potato Waffles by Culinary Adventures with Camilla
- Breakfast Poutine Waffles by She Loves Biscotti
- Cheesy Bacon Waffles with Spicy Ketchup by Momma’s Meals
- Cheesy Polenta Waffles by Cupcakes and Kale Chips
- Cheesy Spinach Waffles with Ham by Wholistic Woman
- Chicken & Waffles by Family Around the Table
- Corn Waffles Nachos-Style by Caroline’s Cooking
- Croque Monsieur Waffles by Un Assaggio of Food, Wine & Marriage
- Eggs Benedict Cauliflower Waffles by Life Tastes Good
- Korean Fried Chicken and Ramen Waffles by kimchi MOM
- Loaded Gluten Free Cornbread Waffles by Angels Home Sweet Homestead
- Luau Egg Benedict Waffle by Brunch-n-Bites
- Mexican Cornbread Waffles by Sunday Supper Movement
- Monte Cristo Waffle Sandwich by Palatable Pastime
- Pulled Pork Waffle Tacos by The Crumby Cupcake
- Pumpkin Cornbread Waffles with BBQ Chicken Thighs by Our Good Life
- Scallion Waffles by A Kitchen Hoor’s Adventures
- Sweet and Spicy Pecan Shredded Beef Waffles by Family Foodie
- Waffled Falafel Sandwiches by Food Lust People Love
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