Side view of Korean fried chicken on top of a rice waffle on a white plate.

Korean Fried Chicken and Rice Waffles

  • Servings


  • 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.