Tempura Chicken & Seaweed Waffles!

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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

Sauce:

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

Directions:

Waffles:

  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

Sauce:

  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

Enjoy!

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