"Detroit's Breakfast House and Grill (now the Hudson Café)was where I first experienced the textural contrast of pillowy waffle and crunchy fried chicken skin, and the sweet-and-salty harmony of juicy dark meat chicken and a slick of maple syrup.
The pairing was so satisfying that I fell into a ritual of having it delivered every Sunday morning after a late night out. It wasn't until many years later that I thought to try this dish in my own style using Hong Kong egg waffles (aka eggettes) and karaage (small bites of Japanese fried chicken)."
- Jon Kung
Turns out Hong Kong chicken and waffles are the most fun we've had in a while. Whether you're enjoying them in Hong Kong or at home, they're a spiced-up take on a classic, and they definitely hit the spot. Take your time with them. It's worth it.
The chicken marinates in soy sauce, Shaoxing wine, sugar, and fish sauce. Then it's double-fried to perfection. The waffles contain tapioca starch, and their smell will remind you of your favorite bakery.
Put the chicken and waffles together, and it's dynamite on a plate! Top with your favorite syrup, or make your own.
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Kung Food
This Hong Kong Chicken and Waffles recipe comes from Kung Food: Chinese American Recipes from a Third-Culture Kitchen by Jon Kung.
People assume that kung fu is the practice of martial arts, when really it refers to any discipline that requires patience, energy, and time to complete. Kung roughly translates to 'hard work or skill,' and fu to 'time spent.' When you say someone has 'good kungfu,' you're recognizing the work and the effort they put in.
This dish is more time-consuming, and possibly more challenging, than those in the rest of the book. This is a dish that impresses at the table, that shows off the patience, energy, and time you took to cook.
The kung in kung fu is not the same as the Kung in my name. In Swedish kung means king.
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Hong Kong Chicken and Waffles
Ingredients
- soy sauce - light soy sauce is preferred
- Shaoxing wine - cooking wine found online or at your local grocery store
- sugar
- fish sauce
- salt - kosher salt is preferred
- pepper - freshly ground black pepper and white pepper
- chicken thighs - boneless skin-on is preferred, but if you gotta have thighs (which I do), use the best option you can find
- oil - neutral oil for frying the chicken thighs and vegetable oil for the waffles
- potato starch
- flour - all-purpose flour
- eggs
- custard powder - available online
- milk powder
- tapioca starch
- baking powder
- milk - whole milk is preferred
- pure vanilla extract
- maple syrup - use your favorite for this dish
Food Allergy or Substitution Needed?
Click the button below to ask AI how to alter it for your diet!
Equipment
- prep bowls
- measuring cup
- measuring spoons
- kitchen scale
- Santoku knife
- butcher block
- wok
- spatula
- plate
- plastic wrap
- whisk
- baking sheet
- wire rack
- spider strainer
- waffle maker
- kitchen thermometer
- pastry brush (optional)
Marinate the Chicken
Wash your hands with soap and water.
Use a measuring cup to add the soy sauce, wine, and fish sauce to a large clean bowl. Use a measuring spoon to add the sugar to the bowl. Cut the chicken into 2-inch pieces as desired. I like to pick up a nice piece of chicken, so I did not, but you do you.
Add the chicken to the bowl. Wash your hands. Stir to coat the chicken.
Cover with plastic wrap and refrigerate for 30 minutes. Remove the chicken from the marinade and transfer to a paper towel-lined plate. Refrigerate for 30 minutes.
Heat the Oil
Preheat the oven to 200 degrees Fahrenheit. Fill a wok with oil to a depth of 1 ½ inches and heat over medium-high heat to a temperature of 350 degrees Fahrenheit. Place a baking sheet lined with paper towels or a wire rack nearby.
Bread the Chicken
Use a kitchen scale to weigh the potato starch and flour in clean bowls. Use measuring spoons to add 1 tablespoon of salt, 1 ½ teaspoons of black pepper, and 1 ½ teaspoons of white pepper to each bowl. In a separate clean bowl, beat the eggs with a whisk.
Fry the Chicken
Working in batches, dredge the chicken in the flour mixture, then coat it in the egg, then dredge it in the potato starch mixture. Place the chicken in the wok without overcrowding and fry for 3 to 5 minutes, or until the chicken is golden and the internal temperature is 165 degrees Fahrenheit. Transfer to the wire rack.
Fry all of the chicken a second time for 1 to 3 minutes to make them extra crispy. Keep the chicken warm in the oven until ready to be served. Turn off the stove when finished.
Combine the Dry Waffle Ingredients
Use a kitchen scale to weigh the flour and sugar in a clean bowl. Use measuring spoons to add the custard powder, milk powder, tapioca starch, and baking powder. Use a spatula to combine.
Combine the Wet Waffle Ingredients
Use a measuring cup to add the milk to a separate clean bowl. Add the eggs, oil, and vanilla. Whisk the ingredients. Wash your hands.
Add the Wet Ingredients to the Dry Ingredients
Pour the wet ingredients into the dry ingredients. Use a whisk to combine. Try to control yourself.
Make the Waffles
Heat the waffle iron and use a pastry brush to brush some oil over the waffle iron plates. Pour some of the waffle batter into the waffle iron and cook according to the waffle iron instructions, until golden. Keep them warm in the oven until ready to serve.
Serve the Chicken and Waffles with Syrup
Serve the chicken and waffles with your favorite syrup or hit up the cookbook for a homemade Szechuan-spiced maple syrup. Turn off the oven.
free recipe!
Hong Kong Chicken and Waffles
A spiced-up take on a classic, and they definitely hit the spot. Take your time with them.
Grab your free printable recipe cards above. Kids can gather ingredients using the ingredient list, gather their equipment with the tools list, and prepare the meal using the step-by-step recipe cards, with assistance as needed.
The cards are easy to use, include pictures, and encourage confidence and independence in the kitchen. They also make an excellent addition to your Montessori continent box for Asia.
Montessori Continent Boxes
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Hong Kong Chicken and Waffles
Equipment
- Spoon
- Plate
- Plastic Wrap
- Whisk
- Kitchen Thermometer
- Pastry Brush optional
Ingredients
Fried Chicken
- ⅓ cup light soy sauce
- ⅓ cup Shaoxing wine
- 3 tablespoon sugar
- 2 tablespoon fish sauce
- 2 tablespoon kosher salt
- 1 tablespoon fresh black pepper
- 1 tablespoon white pepper
- 1 ½ to 2 lbs chicken thighs boneless skin-on, cut into 2-inch pieces
- neutral cooking oil for frying
- 2 cups potato starch
- 1 cup all-purpose flour
- 3 eggs large
Waffles
- 2 cups all-purpose flour
- 1 ½ cups sugar or sugar substitute
- 2 tablespoon custard powder available online
- 1 tablespoon nonfat milk powder
- 1 tablespoon tapioca starch
- 2 teaspoon baking powder
- 4 eggs large
- 1 ½ cups whole milk
- 2 tablespoon vegetable oil plus more for the waffle maker
- 2 teaspoon pure vanilla extract
- maple syrup for serving
Instructions
- Marinate the Chicken: Wash your hands with soap and water. Use a measuring cup to add the soy sauce, wine, and fish sauce to a large clean bowl. Use a measuring spoon to add the sugar to the bowl. Cut the chicken into 2-inch pieces as desired. I like to pick up a nice piece of chicken, so I did not, but you do you. Add the chicken to the bowl. Wash your hands. Stir to coat the chicken. Cover with plastic wrap and refrigerate for 30 minutes. Remove the chicken from the marinade and transfer to a paper towel-lined plate. Refrigerate for 30 minutes.
- Heat the Oil: Preheat the oven to 200 degrees Fahrenheit. Fill a wok with oil to a depth of 1 ½ inches and heat over medium-high heat to a temperature of 350 degrees Fahrenheit. place a baking sheet lined with paper towels or a wire rack nearby.
- Bread the Chicken: Use a kitchen scale to weigh the potato starch and flour in clean bowls. Use measuring spoons to add 1 tablespoon of salt, 1 ½ teaspoons of black pepper, and 1 ½ teaspoons of white pepper to each bowl. In a separate clean bowl, beat the eggs with a whisk.
- Fry the Chicken: Working in batches, dredge the chicken in the flour mixture, then coat it in the egg, then dredge it in the potato starch mixture. Place the chicken in the wok without overcrowding and fry for 3 to 5 minutes, or until the chicken is golden and the internal temperature is 165 degrees Fahrenheit. Transfer to the wire rack. Fry all of the chicken a second time for 1 to 3 minutes to make them extra crispy. Keep the chicken warm in the oven until ready to be served. Turn off the stove when finished.
- Combine the Dry Waffle Ingredients: Use a kitchen scale to weigh the flour and sugar in a clean bowl. Use measuring spoons to add the custard powder, milk powder, tapioca starch, and baking powder. Use a spatula to combine.
- Combine the Wet Waffle Ingredients: Use a measuring cup to add the milk to a separate clean bowl. Add the eggs, oil, and vanilla. Whisk the ingredients. Wash your hands.
- Add the Wet Ingredients to the Dry Ingredients: Pour the wet ingredients into the dry ingredients. Use a whisk to combine. Try to control yourself.
- Make the Waffles: Heat the waffle iron and use a pastry brush to brush some oil over the waffle iron plates. Pour some of the waffle batter into the waffle iron and cook according to the waffle iron instructions, until golden. Keep them warm in the oven until ready to serve.
- Serve the Chicken and Waffles with Syrup: Serve the chicken and waffles with your favorite syrup or hit up the cookbook for a homemade Szechuan-spiced maple syrup. Turn off the oven.
Notes
- Don't leave food sitting out at room temperature for extended periods
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- The chicken should reach a minimum internal temp of 165 degrees Fahrenheit
- Always have good ventilation when using a gas stove
- See more guidelines at USDA.gov.
- Full Lesson Info and Pictures at: https://happyhomeschooladventures.com/chicken-and-waffles
Nutrition
Estimated nutrition information is provided as a courtesy and is not guaranteed.
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