Tempura Chicken & Seaweed Waffles!


An Asian twist on Chicken & Waffles!

Ingredients: Serves 2

Seaweed Waffles:

  • 1 egg
  • 1 cup flour
  • 1 cup milk
  • 1/4 vegetable oil
  • 0.5 tbsp white sugar
  • 2 tsp baking powder
  • 1/8 tsp salt
  • 1/4 tsp vanilla extract
  • 1 tbsp seaweed flakes

Tempura Chicken:

  • 2 chicken breasts, sliced into strips
  • 1 cup flour
  • 1.5 cup club soda


  • 1/2 cup Soysauce
  • 1/3 cup white Sugar
  • 2 tbsp Sriracha
  • 2 tbsp Kewpie Mayo



  1. Combine everything!
  2. Spray your waffle maker with oil
  3. scoop batter onto the waffle maker, close and leave on medium heat for about 3-4 minutes
  4. Set Aside

Tempura Chicken:

  1. Make sure oil is hot and ready to fry
  2. Dip the chicken strips into the flour and club soda mixture and place into the hot oil, about 4 min each side
  3. take out of oil and place onto paper towel to drain the oil


  1. Boil the Soy sauce with the white sugar until completely dissolved and mixture is bubbling.
  2. Take off the heat and let cool in fridge to become a reduction
  3. Combine the sriracha and kewpie mayo, set aside

Finishing off:

  1. Now place the waffle on the plate and drizzle with the reduced soy sauce
  2. Place the chicken on top and add more soysauce and the sriracha mayo


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