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Korean BBQ Fried Chicken & Sweet Potato Waffle Sandwich

  • Difficulty Moderate
  • Time 7 hours
Spiceology Korean BBQ Kimchi Fried Chicken & Sweet Potato Waffle Sandwich Recipe

Click the play button to watch the above recipe video!

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.

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Korean BBQ Fried Chicken & Sweet Potato Waffle Sandwich

Korean BBQ Fried Chicken & Sweet Potato Waffle Sandwich

  • Author: Chef Tony Reed
  • Prep Time: 8 hours
  • Cook Time: 20 minutes
  • Total Time: 8 hours 20 minutes
  • Yield: 3 servings 1x

Ingredients

Scale

Smoky Honey Habanero Sweet Potato Waffles Ingredients

Puree:

  • 2 Sweet Potatoes, rough chopped
  • 1/4 cup Butter, Unsalted

Batter:

Korean BBQ Fried Chicken Ingredients

  • 4 fl ounces Buttermilk
  • 2 fl ounces Soy sauce
  • 6 tablespoons Spiceology Korean BBQ
  • 1 teaspoon Spiceology MSG
  • 4 fl ounces Kimchi liquid
  • 1 cup Mayo
  • 1 pound Chicken Thighs
  • 2 tablespoons Salt
  • 1 cup Kimchi, chopped
  • 1/2 cup Potato Starch
  • 1 1/2 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

Instructions

Smoky Honey Habanero Sweet Potato Waffles

  1. In a medium size sauce pot, melt butter on low heat. Once melted, drop in potatoes and cook until tender on medium heat.
  2. Once tender place potatoes in a blender and puree. Use water if needed to loosen up the puree.
  3. Set bowl with puree potatoes in fridge to cool.
  4. In a separate bowl, combine the batter ingredients and fold in the puree and mix well.
  5. Set your waffle iron to its preferred doneness, oil iron and pour in batter. Cook until all edges are crispy.
  6. Serve with Korean Style Fried Chicken

Korean BBQ Fried Chicken & Sandwich

Brine:

  1. 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.
  2. Place chicken thighs in brine and soak overnight (or minimum 4 hours).

Dredge:

  1. In a medium mixing bowl combine starch, flour, baking powder and 3 tablespoons of Spiceology Korean BBQ, mix well.

Fry:

  1. In a wok or fry pot bring your oil to 375-400 degrees.
  2. 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.
  3. Drop the dredged chicken into the hot oil and cook until golden brown /165 degrees internal temperature.
  4. Set on a rack to allow the excess oil to drip fall off the chicken

Kimchi Mayo:

  1. Combine mayo and chopped kimchi and mix well.

Assemble:

  1. Toast bun or Smoky Honey Habanero Waffles and spread on desired mayo.
  2. Add cabbage to bottom bun / waffle and place chicken over the cabbage and top with top bun / waffle and eat!

Used in this Recipe

Korean BBQ Blend for home cooking

Korean BBQ Seasoning

$14.95 - $23.49

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Smoky Honey Habanero Sweet and Spicy Rub for home cooking

Smoky Honey Habanero Seasoning

$14.95 - $22.99

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Monosodium Glutamate (MSG)

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