KOREAN HONEY BUTTER CHICKEN AND WAFFLES (+ YouTube Collaborations!!) | VEGAN

buttermilk

🥗Healthier: milk + vinegar

💰Cheaper: milk

Milk + vinegar mimics buttermilk acidity.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar syrup

Agave syrup is lower on the glycemic index.

gochujang

🥗Healthier: sriracha

💰Cheaper: red pepper flakes

Sriracha offers a similar heat with less sweetness.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

Prepare a watery flax egg mixture.

Mix flour and potato starch in a bowl.

Coat the garden chicken strips in the flour mixture using tongs until well coated.

Heat about 1 cup of oil in a pan over medium to medium-high heat.

Fry the chicken strips in batches for 2-3 minutes until golden brown.

Remove the chicken and let it drain on a sieve.

Allow the oil to heat up again and double fry the chicken for another 1-2 minutes to achieve extra crunchiness.

Drain the chicken again and set aside.

In a separate pan, melt 1 tablespoon of Earth Balance as a butter substitute.

Add 1 tablespoon of honey (or substitute) to the melted Earth Balance.

Stir in 1 tablespoon of brown sugar, 1/4 teaspoon of garlic powder, and 1/2 teaspoon of light soy sauce.

Cook the sauce for about 1 minute until it thickens slightly, then turn off the heat and add the fried chicken to the sauce.

Prepare waffles by mixing all ingredients in one bowl and cooking in a waffle maker (specific ingredients not detailed).

Assemble the dish by placing fried chicken on top of waffles and garnish with scallions and sesame seeds.

Optionally, drizzle extra syrup or maple syrup over the dish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens