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Spicy Asian-Glazed Fried Chicken & Waffles with Maple Mayonnaise

Spicy Asian-Glazed Fried Chicken & Waffles with Maple Mayonnaise – - Recipe

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Ingredients per serving

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Fried Chicken

  • Chicken, thighs, boneless, skinless, diced 1000.0 g
  • Knorr Chicken Powder 10.0 g
  • Knorr 3 Glur 15.0 g
  • Baguio cooking oil 15.0 g
  • Knorr Batter mix for batter 200.0 g
  • Black pepper, ground 1.0 g
  • Water, cold 350.0 g
  • Knorr Batter mix for dry coating 200.0 g

Spicy Asian Glaze Sauce

  • Knorr Tamarind sauce 200.0 g
  • Palm sugar 200.0 g
  • Water 100.0 g
  • Sugar 0.25 g
  • Salt 7.5 g
  • Garlic, finely chopped 15.0 g
  • Shallot, finely chopped 15.0 g
  • Baguio cooking oil 15.0 g
  • Knorr Stir fry sauce 30.0 g
  • Chilli paste oil 15.0 g
  • Gochujang

Maple Mayo

Mango Pineapple Salsa

  • Large mango, ripe, small dice 120.0 g
  • Diced pineapple 120.0 g
  • Shallot, finely chopped 40.0 g
  • Thai Red Bird chilli, finely sliced 8.0 g
  • Coriander leaves 2.0 g
  • Kaffir lime leaves 1.0 g
  • Knorr Lime seasoning powder, mixed with water 10.0 g
  • Extra Virgin Olive Oil 10.0 g
  • Ground black pepper 0.5 g
  • Lime zest 0.5 g

Waffle Batter mix

  • All-purpose flour 180.0 g
  • Cornstarch 3.0 g
  • Baking powder 10.0 g
  • Salt 3.0 g
  • Sugar 140.0 g
  • Eggs 3.0 piece
  • Whole milk 100.0 ml
  • Water 100.0 ml
  • Butter, unsalted 30.0 g
  • Pure vanilla extract 10.0 g

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Preparation

  1. Fried Chicken

    • Marinate the chicken with Knorr Aroysure Chicken seasoning powder, Knorr 3 Glur, ground black pepper, and cooking oil. Marinate for 30 minutes.
    • Mix Knorr Batter mix with cold water and stir until well combined. Put some of the Knorr Batter mix on a tray for dry coating.
    • Coat the marinated chicken thighs thoroughly in dry flour. Then, dip the chicken pieces completely into the wet batter.
    • Fry the chicken in hot oil until golden brown and crispy. Remove and drain on paper towels.
    • Arrange the fried chicken wings on a wire rack and coat them evenly with Spicy Asian Glaze sauce.

  2. Spicy Asian Glaze Sauce

    • Heat the cooking oil in a saucepan, add garlic and shallot, and fry until nicely colored and soft.
    • Add coconut sugar along with sugar. Simmer over low heat until the sugars melt and form a dark brown caramel.
    • Add Knorr concentrated tamarind sauce, Knorr concentrated stir-fry sauce, and a pinch of salt.
    • Stir until all ingredients are combined.
    • Simmer until the sauce boils and thickens, then add Gochujang and chilli paste in oil. Stir until combined.

  3. Maple Mayo

    • Mix Best Foods Real Mayonnaise with maple syrup. Stir until well combined.

  4. Mango Pineapple Salsa

    • Prepare a mixing bowl. Add diced pineapple, diced mango, sliced shallots, sliced red bird chili, chopped coriander leaves, and shredded kaffir lime leaves.
    • Season with lime juice, extra virgin olive oil, ground black pepper, and lime zest.
    • Toss to combine. Taste and adjust seasoning as needed.

  5. Waffle Batter mix

    • Mix all dry ingredients together in a large bowl.
    • Whisk the wet ingredients together in a medium bowl until fully combined.
    • Pour the wet ingredients into the dry ingredients and whisk until well combined.
    • Spray both sides of the 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. Flip the waffle maker over and cook for an additional 2 minutes on the other side.
    • Remove the waffle from the machine and place it on a plate to be served or in an oven heated to 160°F to hold.

  6. Plating

    • Place the waffle on the serving plate. Arrange the glazed chicken and drizzle with maple mayonnaise.
    • Serve with mango & pineapple salsa. Garnish with micro greens. Ready to serve.

  7. For Salsa

    • If ripe mango is not available, pineapple can be used.