Fried chicken and waffles is a typical American soul food dish served at any time of the day. For an Asian-American twist, we’ve made karaage chicken, a Japanese style of frying the chicken.

Serves
4

Preparation

20min

Cooking

15min

Skill level

Easy
By
Average: 3.4 (14 votes)
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Ingredients

  • 2 chicken thigh fillets, cut into 2cm-wide strips
  • 2 garlic cloves, crushed
  • 2 tsp grated ginger
  • 2 tbsp soy sauce
  • 2 tsp rice vinegar
  • vegetable oil, to deep-fry
  • 75 g (½ cup) potato flour
  • 8 store-bought waffles

 

Ranch dressing

  • 160 ml (⅔ cup) buttermilk
  • 75 g (¼ cup) whole-egg mayonnaise
  • 1 tbsp apple cider vinegar
  • 2 tbsp finely chopped chives

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Marinating time 6 hours
Drink match Barossa Valley Brewing ‘Bee Sting’ Honey Wheat Beer, SA (330 ml, $3.65)

To make ranch dressing, combine all ingredients in a bowl. Cover with plastic wrap and chill until needed.

Place chicken in a non-reactive dish. Combine garlic, ginger, soy sauce and vinegar in a bowl and pour over chicken. Cover with plastic wrap and chill for at least 6 hours or overnight.

Remove chicken pieces from marinade, discarding marinade. Fill a large saucepan or deep-fryer half-full with oil and heat to 180°C (or until a cube of bread turns golden in 10 seconds). Working in batches, coat chicken pieces in potato flour, shaking off excess, then carefully place in oil and cook, turning gently, for 4 minutes or until golden and crisp and chicken is cooked through. Remove using a slotted spoon and drain on paper towel.

Toast or warm waffles. Place on serving plates and top with kaarage chicken. Serve drizzled with ranch dressing.

 

 

Photography Chris Chen

 

As seen in Feast magazine, February 2014, Issue 28.