Korean Fried Chicken with Kimchi Waffles and Gochujang Caramel

Prev List Next
Korean Fried Chicken with Kimchi Waffles and Gochujang Caramel AI-generated image
60 minTotal time
moderateDifficulty
800kcal / serving

Ingredients

For 1 serving

Ingredient substitutions

  • Buttermilk Use an equal amount of plain kefir.
  • All-purpose flour Use an equal amount of plain wheat pastry flour.
  • Milk Use an equal amount of unsweetened soy milk.

Nutrition per serving

Estimated values for 1 serving, 800 kcal

Protein36 g
Carbohydrates78 g
Fat36 g

Fiber 3 g · Sugar 12 g · Sodium 1450 mg

PDF Find nearby

Indulge in a fusion of flavors with crispy Korean fried chicken served atop savory kimchi waffles, drizzled with a spicy-sweet gochujang caramel. This dish is a delightful balance of heat, umami, and a hint of sweetness, perfect for a unique brunch or dinner experience.

Korean

Steps

  1. Marinate the chicken wings in buttermilk for at least 30 minutes.
  2. In a bowl, mix flour, garlic powder, paprika, salt, and pepper. Dredge the marinated wings in the flour mixture.
  3. Heat oil in a deep pan and fry the chicken until golden brown and crispy, about 8-10 minutes. Drain on paper towels.
  4. For the kimchi waffles, preheat a waffle iron. In a bowl, mix flour, baking powder, chopped kimchi, milk, egg, oil, and salt until combined. Pour batter into the waffle iron and cook until golden.
  5. To make the gochujang caramel, combine sugar and water in a small saucepan over medium heat. Stir until sugar dissolves, then add gochujang and soy sauce. Cook until slightly thickened, about 2-3 minutes.
  6. Assemble the dish by placing waffles on a plate, topping with fried chicken, and drizzling with gochujang caramel. Garnish with green onions and sesame seeds.

Tips for Korean Fried Chicken with Kimchi Waffles and Gochujang Caramel

  • A crisp, craggy coating and clear sizzling in the oil are good cues; crowding the pan can make the wings greasy and slow browning.
  • The waffles should feel crisp at the edges and tender in the center; excess moisture in the kimchi can make them soft, so drain it well before chopping.
  • The caramel thickens as it cools, so take it off the heat while it still pours easily; have the waffles and chicken ready to serve while crisp.

Drink pairing

A crisp, off-dry Riesling
Its bright acidity and slight sweetness complement the spicy-sweet caramel and cut through the fried chicken.

0% option: Chilled sparkling water with lime

Storage

Refrigerate cooked chicken and waffles separately within 2 hours and use within 3–4 days. Reheat until steaming hot; the waffle may lose some crispness.

Frequently asked questions

Can I make any parts ahead?
The kimchi can be chopped and the dry waffle ingredients mixed ahead. For the best texture, cook the waffles and fry the chicken close to serving.

How can I tell when the chicken is done?
The coating should be deeply golden and crisp, and the meat should no longer look raw at the bone. Cut into the thickest part to check.

How do I keep the chicken and waffles crisp until serving?
Drain the chicken on a rack rather than stacking it, and keep waffles in a single layer. Add the caramel just before serving.
You May Also Like
Korean Fried Chicken Bibimbap
Spicy Korean Cucumber Kimchi
Crispy Easy Fried Chicken
Mustard Fried Chicken
Honey Garlic Chicken with Cheese-Stuffed Mushrooms
Spicy Korean Pork Bulgogi
Simple Korean Seaweed Soup (Miyeok-guk)
Crispy Orange Chicken Bites
Korean Seaweed Soup (Miyeok-guk)
Korean Beef Crumble Stir-Fry