Korean Fried Chicken and Rice Waffles
- 2 tablespoons sesame oil
- 2 tablespoons vegetable oil
- ¼ cup scallion, minced
- 2 tablespoons ginger, minced
- 2 tablespoons garlic, minced
- ½ cup Kim Chi, chopped
- 2 tablespoons gochujaru
- 1 quart Arborio rice, cooked (use 10% extra water to cook rice)
- 2 eggs, whole
- ¼ cup rice flour
- 4 each Korean fried chicken thighs (subrecipe)
- ½ cup Gochujaru maple syrup (subrecipe)
Korean Fried Chicken Thighs:
- 1 tablespoon ginger, minced
- 2 tablespoons scallion, minced
- 1 teaspoon garlic, minced
- ¼ cup rice cooking wine
- ½ cup gochujang
- 4 chicken thighs, boneless, skin-on
- as needed rice flour
Gochujaru Maple Syrup:
- 3 tablespoons Gochujaru
- 1 cup maple syrup
- 2 tablespoons rice wine vinegar
- In a wok or large sauté pan over high heat, heat sesame and vegetable until they begin to smoke.
- Add scallion, ginger, and garlic. Sauté until they become fragrant.
- Add kimchi and gochujaru, continue to sauté until all liquid has evaporated.
- Add cooked rice and toss to combine.
- Remove rice mixture from heat and allow to cool for 10-15 minutes before mixing in the egg and flour.
- Spread 1 cup of rice mixture evenly in a pre-heated and oiled cast iron waffle maker. Cook the rice waffle for 10-12 minutes or until waffle is crispy and can be easily removed with a metal spatula.
- Top each waffle with a fried chicken thigh and a drizzle of gochujaru maple syrup.
Korean Fried Chicken Thighs (subrecipe)
- Whisk together ginger, scallion, garlic, rice cooking wine, and gochujang until evenly combined.
- Toss marinate with chicken thighs and let set over night in the refrigerator.
- Remove chicken from marinate and dredge heavily in rice flour.
- Fry Chicken at 350° until it becomes golden brown and crispy. Check temperature and finish in the oven if needed.
Gochujaru Maple Syrup (subrecipe)
- Whisk gochujaru, syrup, and vinegar together until evenly combined.