Ingredients
For the Sauce
- 8 Garlic cloves
- 1 2" Piece peeled ginger
- 5 tbsp. Soy sauce
- 5 tbsp. Korean chile paste
- 2-1/2 tbsp. Rice vinegar
- 1-1/2 tbsp. Asian sesame oil
- 1-1/2 tbsp. Honey
For the Chicken
- 1 cup Flour
- 1-1/2 tbsp. Cornstarch
- 1 cup Water
- Canola oil, for frying
- 2 Boneless, skinless chicken breasts halves, cut into 1-1/2" chunks
For the Waffles
- 2 cups All purpose flour
- 1 tbsp. Baking powder
- 1/4 tsp. Baking soda
- 1/2 tsp. Kosher salt
- 3 tbsp. Sugar
- 2 Eggs
- 1-1/2 cups Milk
- 1/2 cup Melted butter or oil
- 1 tsp. Vanilla
- Wooden skewers
- 1 lb. Favorite Cloverdale Bacon
Instructions
- Whisk flour, cornstarch, and water in a medium bowl. Add chicken; toss. Set in refrigerator.
- Add all ingredients for the sauce in a food processor. Heat sauce over medium heat in a heavy sauce pan and stir. Cook until it turns a little darker in color. Add ¼- 1/2 cup water if sauce is too thick. Set aside.
- Heat 2" of oil into a large pot. Heat over medium-high heat until a thermometer reads 350?.
- Heat a waffle iron. Whisk all ingredients for the waffles together and aside while you cook the chicken.
- Working in batches, fry chicken until golden, 5-6 minutes. Drain on paper towels. Bring heat back up to 350? after each batch. Toss cooked chicken in sauce.
- Brush vegetable oil over hot waffle iron on both sides and immediately pour waffle batter into iron. Cook until golden brown. Lift waffle out of iron and repeat.
- Preheat oven to 425F, place a sheet of parchment paper on baking sheet, lay Cloverdale bacon on parchment paper. Place in oven for about 15-20 minutes or until golden brown or desired crispiness.
- Put one piece of chicken, then a waffle piece, followed by Many slices of Cloverdale Bacon and another piece of chicken on the skewer. Serve with melted butter and syrup to dip waffle. Enjoy!
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