Spiceology Korean BBQ Kimchi Fried Chicken & Sweet Potato Waffle Sandwich Recipe

In a medium size sauce pot, melt butter on low heat. Once melted, drop in potatoes and cook until tender on medium heat.

Once tender place potatoes in a blender and puree. Use water if needed to loosen up the puree.

Set bowl with puree potatoes in fridge to cool.

In a separate bowl, combine the batter ingredients and fold in the puree and mix well.

Set your waffle iron to its preferred doneness, oil iron and pour in batter. Cook until all edges are crispy.

In a mixing bowl combine your buttermilk, 3 tablespoons of Spiceology Korean BBQ blend, Spiceology MSG, Kimchi liquid, soy, salt and stir well combining all ingredients.

Place chicken thighs in brine and soak overnight (or minimum 4 hours).

In a medium mixing bowl combine starch, flour, baking powder and 3 tablespoons of Spiceology Korean BBQ, mix well.

In a wok or fry pot bring your oil to 375-400 degrees.

Take your chicken out the brine and dredge in your flour starch mixture. Press the dredge on to the chicken thighs so it adheres everywhere.

Drop the dredged chicken into the hot oil and cook until golden brown /165 degrees internal temperature.

Set on a rack to allow the excess oil to drip fall off the chicken.

Combine mayo and chopped kimchi and mix well.

Toast bun or Smoky Honey Habanero Waffles and spread on desired mayo.

Add cabbage to bottom bun / waffle and place chicken over the cabbage and top with top bun / waffle and eat!

Equipment Needed

Spice Level:

Allergens