Korean BBQ Fried Chicken & Sweet Potato Waffle Sandwich
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
Modern American
Servings
3 servings
Prep Time
8 hours
Cook Time
20 minutes
There's chicken & waffles. And then there's a Kimchi Korean BBQ Fried Chicken & Smoky Honey Habanero Sweet Potato Waffle Sandwich. Needless to say - there's a lot of delicious things going on with this sandwich. First we have the Smoky Honey Habanero Waffles that we're using as the buns. This recipe stands on its own - and you should make these for your next epic brunch. Then you have Korean BBQ Fried Chicken topped with a kimchi coleslaw. The name might be a mouthful, but one bite and you're going to be as obsessed with this sando as we are. Check out more of Chef Tony’s recipes over on YouTube
Author: Chef Tony Reed
Ingredients
- 2 Sweet Potatoes, rough chopped
-
¼ cup Butter, Unsalted
-
¼ cup Spiceology Smoky Honey Habanero
- 2 cups AP Flour
- 6 egg whites
- 1 tablespoon Baking Powder
-
½ teaspoon Salt
- 1 cup Milk
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¼ cup Brown Sugar, Light
-
6 tablespoons Spiceology Korean BBQ
- 4 fl ounces Buttermilk
- 2 fl ounces Soy sauce
-
1 teaspoon Spiceology MSG
- 4 fl ounces Kimchi liquid
- 1 cup Mayo
- 1 pound Chicken Thighs
- 2 tablespoons Salt
- 1 cup Kimchi, chopped
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½ cup Potato Starch
-
1 ½ cups All Purpose Flour
- 1 teaspoon Baking Powder
- 36 fl ounces Peanut Oil
- 1 ounce Cabbage, Chiffonade
- 3 sets, Buns or Smoky Honey Habanero Waffles
Spiceology Smoky Honey Habanero Sweet Potato Waffles:
Puree:
Batter:
Korean BBQ Fried Chicken Ingredients
Directions
Smoky Honey Habanero Sweet Potato Waffles:
- In a medium size sauce pot, melt butter on low heat. Once melted, drop in potatoes and cook until tender on medium heat.
- Once tender place potatoes in a blender and puree. Use water if needed to loosen up the puree.
- Set bowl with puree potatoes in fridge to cool.
- In a separate bowl, combine the batter ingredients and fold in the puree and mix well.
- Set your waffle iron to its preferred doneness, oil iron and pour in batter. Cook until all edges are crispy.
- Serve with Korean Style Fried Chicken
Korean BBQ Fried Chicken & Sandwich
Brine:
- In a mixing bowl combine your buttermilk, 3 tablespoons of Spiceology Korean BBQ blend, Spiceology MSG, Kimchi liquid, soy, salt and stir well combining all ingredients.
- Place chicken thighs in brine and soak overnight (or minimum 4 hours).
Dredge:
- In a medium mixing bowl combine starch, flour, baking powder and 3 tablespoons of Spiceology Korean BBQ, mix well.
Fry:
In a wok or fry pot bring your oil to 375-400°F.
- Take your chicken out the brine and dredge in your flour starch mixture. Press the dredge on to the chicken thighs so it adheres everywhere.
Drop the dredged chicken into the hot oil and cook until golden brown /165°F internal temperature.
- Set on a rack to allow the excess oil to drip fall off the chicken
Kimchi Mayo:
- Combine mayo and chopped kimchi and mix well.
Assemble:
- Toast bun or Smoky Honey Habanero Waffles and spread on desired mayo.
- Add cabbage to bottom bun / waffle and place chicken over the cabbage and top with top bun / waffle and eat!
