Korean bbq chicken and waffles recipe

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serves: 6 - 8
Skill: medium
Spice: mild
Prep: 30 min
Cooking: 20 min
plus marinating overnight

Nutrition per portion

RDA
Calories 597 kCal 30%
Fat 19g 27%
  -  Saturates 9g 45%
Carbohydrates 92g 30%
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  • This recipe for Korean BBQ chicken and waffles will transport you to the cool streets of South Korea with a hint of American comfort food.

    We’ve marinated the chicken overnight in Korean BBQ sauce that we’ve pimped up with extra garlic, ginger and gochujang. Gochujang is a fermented Korean condiment made from chilli, rice, soybean, malt and salt. It’s a staple in every Korean household. For another example of where Gochujang adds lots of flavour, check out our recipe for baby back ribs. We’ve served our Korean BBQ chicken and waffles with some sweet and spicy pickled cucumbers (Oi Muchim). They take a matter of minutes to prepare and are essential to the dish. Not only do the pickled cucumbers cut through the sweetness of the waffles, they also balance out the sticky marinade on the chicken. Leftover chicken would be delicious shredded into a salad or bundled into a wrap for a quick lunch.

    Ingredients

    • For the marinade
    • 1x 355g Korean BBQ sauce
    • 2tbsp of gochujang
    • 4cm piece fresh ginger, peeled and grated
    • 1 garlic cloves, minced
    • 8x skin on chicken thighs
    • For the waffles
    • 250g plain flour
    • 2tbsp caster sugar
    • 2tsp baking powder
    • 1tsp bicarbonate of soda
    • 1tsp salt
    • 420g buttermilk
    • 2 eggs
    • 115g unsalted butter, melted
    • For the pickled cucumber
    • 1tbsp soy sauce
    • 2tbsp mirin or rice vinegar
    • 1tbsp sugar
    • 1tsp gochugaru, or other chilli flakes, plus extra for garnish
    • 2 spring onions
    • 4 small pickling cucumbers, thinly sliced
    • 1tsp sesame seeds
    • Sriracha mayo, to serve

    Method

    • Mix all of the marinade ingredients together in a large bowl and add in the chicken. Ideally, leave in the fridge overnight or for 1 hour minimum.

    • To make the waffles, sieve all the dry ingredients together. Whisk the buttermilk and eggs and stir this into the dry ingredients, followed by the butter.

    • Heat the waffle maker and ladle the batter in the centre and close the lid, cook for 5 mins, or until golden. Keep warm in the oven.

    • To make the pickled cucumber, mix the soy sauce, mirin, sugar and chilli flakes together, then add in the spring onions – reserving a few for garnish – and cucumber and sprinkle over the sesame seeds.

    • To cook the chicken, make sure your BBQ is at a medium heat and that the grill is oiled to prevent sticking. Cook skin-side down for 5 mins, then turn over and cook for a further 5-7 mins. Using a meat thermometer, check the internal temperature reaches 74C.

    • To serve, layer the waffles with sriracha mayo and place the cucumbers on top, add the chicken and a scattering of spring onions and sesame seeds

    Top tip for making Korean bbq chicken and waffles

    If you don’t have a waffle maker, you can fry the batter into pancakes instead, or simply use shop bought waffles

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