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Spicy Asian Glazed Fried Chicken and Waffles with Maple Mayonnaise
Spicy Asian Glazed Fried Chicken and Waffles with Maple Mayonnaise – Recipe

A creative reimagining of a classic comfort food, this recipe blends global influences to elevate flavour and texture. The waffles feature a crisp, golden exterior that contrasts with the tender, flavoursome chicken, which is marinated with Thai-inspired ingredients. This balance of sweet, savoury and umami flavours delivers an unexpected twist on the familiar and exemplifies the appeal of borderless cuisine.

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Ingredients per serve

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What you need

A creative reimagining of a classic comfort food, this recipe blends global influences to elevate flavour and texture. The waffles feature a crisp, golden exterior that contrasts with the tender, flavoursome chicken, which is marinated with Thai-inspired ingredients. This balance of sweet, savoury and umami flavours delivers an unexpected twist on the familiar and exemplifies the appeal of borderless cuisine.

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Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Chicken Marinade

    • Combine the buttermilk, KNORR Chicken Booster and egg in a large bowl. Add chicken pieces and rub the buttermilk mix all over to coat. Cover and refrigerate overnight.

  3. Spicy Asian Glaze

    • Heat a little oil in a saucepan. Add garlic and eschalots, and fry gently until softened.
    • Add palm sugar and ⅙ of the caster sugar, simmer over low heat until sugar melts and the liquid forms a dark brown caramel.
    • Add salt (7g per 10 serves), tamarind paste and KNORR American Chipotle BBQ Sauce and crispy chilli oil.
    • Stir and simmer until sauce thickens, then add gochujang paste. Stir.

  4. Maple Mayonnaise

    • Combine HELLMANN'S Real Mayonnaise and maple syrup in a medium bowl, whisk to combine.

  5. Mango Pineapple Salsa

    • In a small bowl, dissolve KNORR Thai Lime Powder with water (30ml per 10 serves).
    • In a medium bowl, mix mango, pineapple, spring onions, chilli, coriander and kaffir lime leaves. Pour in the lime mix and stir.
    • Drizzle in the oil and add pepper and lime zest. Season to taste. Set aside.

  6. Waffles

    • Mix ⅓ of plain flour, cornflour (5g per 10 serves), baking powder, salt (3g per 10 serves) and remaining ⅚ of caster sugar in a large bowl. 
    • Whisk the milk, melted butter and vanilla extract in a medium bowl until combined.
    • Pour the wet ingredients into the dry ingredients and whisk until fully combined.
    • Spray a waffle machine with non-stick cooking spray, then pour ¾ cup of waffle batter into the bottom of the pan.
    • Close the lid and cook for 2 minutes or until golden. Remove and repeat with remaining ¼ of mixture, and keep warm in a low oven at 160°C.

  7. Fried Chicken and Breading Mix

    • Combine remaining ⅔ of plain flour, remaining cornflour (100g per 10 serves), remaining salt (20g per 10 serves), celery salt, pepper, paprika, chilli powder, garlic powder, onion powder, mustard powder and oregano in a large bowl.
    • Remove chicken from marinade and coat well in the flour 3–4 pieces at a time, allowing some marinade to drip into the flour mixture to give the batter a rough texture. Push the chicken pieces well into the breading mixture.
    • Cook chicken in batches in deep fryer at 180°C for about 5–6 minutes or until golden and cooked.
    • Keep warm in a low oven until all chicken has been coated and cooked.

  8. To Serve

    • Arrange the chicken piece on a wire rack with a tray underneath. Drizzle the Asian glaze over to coat evenly.
    • On serving plates, place a waffle onto each plate. Arrange the fried chicken on top and drizzle with maple mayonnaise.
    • Serve with mango and pineapple salsa.
    • Garnish with micro herbs, if desired.
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