Trendy Sweet, Sour & Hot Chicken Waffles
(18 Mar 2016)

Trendy Sweet, Sour and Hot Chicken Waffles Expresso
Trendy Sweet, Sour & Hot Chicken Waffles

Recipe by Moira Allison
Serves 4 -6

 


Waffles:
100 g Maize Meal
100 g Cake flour
20 ml Baking powder
4 ml salt
4 ml Thyme
200 ml Water
200 ml Buttermilk
90 ml Oil
2 eggs
½ KOO kernel Corn, drained


Stir-fry Veg:
Oil for stir-frying
1 Red onion, julienne sliced
1 tsp garlic, crushed
1 each red, yellow and green pepper, julienne
½ c Sliced mushrooms
½ c KOO chickpeas, drained
1 c Cabbage, thinly sliced
1 tsp sesame seeds, toasted
Salt and pepper


Sauce for chicken:
2 TBSP Butter
½ tsp ginger
1 ½ TBSP Sirachha sauce
3 TBSP soya sauce
1 tsp KOO tomato paste
125 ml Orange juice
2 TBSP honey
2 tsp Freshly chopped coriander
Salt and pepper


12 Crumbed chicken tenders (mini fillets crumbed) fried or baked as per packaging instructions


Waffle: Sift the dry ingredients together in a mixing bowl. Whisk the wet ingredients together until foamy and then add into dry ingredients. Beat for approx. 5 minutes until batter is smooth and light. Fold in the kernel corn Refrigerate for 30 minutes.
Heat the waffle iron, grease with Spray and Cook. Pour batter into a greased waffle machine and cook for 5 to 7 minutes, until golden. Set aside until ready to use.
Stir-fried Veg: heat oil in a wok, add veg and chickpeas and lightly stir-fry for 5 minutes. Veg should still be slightly crunchy. Season with Salt & Pepper and set aside.
Chicken & Sauce: Put all Sauce ingredients into a pot and bring to the boil, reduce to a simmer for 3 minutes. Adjust seasoning. Sauce must be strong in flavour. Dip chicken tenders into sauce.
Waffle Assembly: Stack the ingredients: waffle, chicken tenders, stir-fry veg and then drizzle with left over sauce
Garnish with extra coriander leaf.


Chefs Tip! Try using Fish Goujons or Homemade Fish Fingers instead of Chicken. Delicious. Waffles can be made ahead and frozen and then used as required.

 

Watch the recipe here:


 

 

 

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