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–+ servings
Hong Kong Chicken and Waffles plated beside Kung Food cookbook

Hong Kong Chicken and Waffles

Kristin
A spiced-up take on a classic, and they definitely hit the spot. Take your time with them.
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Prep Time 45 minutes
Cook Time 30 minutes
Marinating/Air-Drying 1 hour
Total Time 2 hours 15 minutes
Course Breakfast, Main Course
Cuisine Chinese-American
Servings 10 people
Calories 524 kcal

Equipment

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

Calories: 524kcalCarbohydrates: 76gProtein: 19gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 171mgSodium: 2305mgPotassium: 380mgFiber: 2gSugar: 37gVitamin A: 287IUVitamin C: 1mgCalcium: 149mgIron: 3mg

Estimated nutrition information is provided as a courtesy and is not guaranteed.

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