Kung Pao Chicken & Waffles

Peanuty, spicy waffles have a nice heat from chili paste and an essence of toasted sesame oil,  giving them that Asian flare.    The chicken too is coated in crispy panko, pepper flake and peanut butter powder, and then to top it all off the syrup echoes all of those flavors as well as having a hum of Chinese rice vinegar mingling throughout.  Making your mouth water?  Just writing this makes me want to whip up another batch.

I cannot believe I have lived in the south for over 3 decades and had never tried chicken and waffles until this year.  Not that chicken and waffles are entirely indigenous to the south, but they are quite popular here and everyone raves about them. 

On a trip to Ponce City Market, which is a “must visit” if you come to the Atlanta area, my husband ordered chicken and waffles from one of the eateries there while my daughter and I opted for some Indian street food.  In my typical fashion I inquired of my husband “Honey,  can I have a bite of yours?”  Can anyone relate?  I’m certain this endears me to Tim.  He, as always, graciously agreed and I tried a bite.  I had an illumination moment.  It sounds absurd to say that  I heard the angels sing, but sing they did.  I believe I now understand what the hubbub is all about.  Salty, crispy chicken with light and fluffy waffles doused in sweet, sticky maple syrup.  What’s not to love?  

MARINATING THE CHICKEN IN BUTTERMILK & CHILI GARLIC SAUCE GIVES IT FLAVOR AND TENDERIZES THE CHICKEN

Fast forward a couple months and I was texting my brother Jim, who lives in Indiana.  He and his daughter were having dinner in Indianapolis and he mentioned he was having some kind of sweet kung pao waffle and I thought  “Eureka.”  I told him I was totally running with that idea and a week later spent a Sunday afternoon experimenting in my kitchen,  making a tremendous mess, but out of that mess Kung Pao Chicken and Waffles was born.

USING A PLASTIC BAG AS MY "DREDGE" STATION WORKS WONDERS

THE INGREDIENTS ARE EASY TO FIND & PEANUT BUTTER (OR ALMOND BUTTER) FLOUR IS READILY AVAILABLE

They have the spicy, zingy elements of Chinese Kung Pao Chicken, but in a crispy chicken and waffle form.

Although I tweaked my basic waffle recipe to give it some heat and amped up the flavor with peanut butter powder, you can certainly use a waffle mix or even toast a waffle out of the freezer  if you’re in a rush.  My waffles are slightly peanutty, have a nice heat from chili paste (add more heat if you want) and an essence of toasted sesame oil,  giving them that Asian flare. 

THE SAVORY WAFFLE BATTER IS EASY TO MIX UP. YOU CAN SUB IN A MUX IF YOU PREFER

The chicken too is coated in crispy panko, pepper flake and peanut butter powder, and then to top it all off the syrup echoes all of those flavors as well as having a hum of Mirin (chinese rice vinegar) mingling throughout.  Making your mouth water?  Just writing this makes me want to whip up another batch.

THE SPICY SYRUP IS AMAZING!

This makes about 4 large round waffles and thus 4 portions.  If you have a square waffle maker, the quantity may vary.

I AIR FRIED MY CHICKEN IN MY NINJA FOODI, BUT YOU CAN DO THIS IN THE OVEN OR SHALLOW FRY STOVE TOP AS WELL

CILANTRO-YOU EITHER LOVE IT OR HATE IT. I LOVE IT!

THE BATTER IS A BEAUTIFUL COLOR

THAT'S ONE GORGEOUS WAFFLE □

DIG IN!

Some of my favorite affiliate items used in this recipe:

Kung Pao Chicken & Waffles
Serves 4

The 3 elements are the chicken, the waffles & the syrup.  Each element is very easy to prepare & fabulous combined!!

Chicken
1 cup buttermilk for marinating
1 Tablespoon chili garlic paste
8-10 chicken tenders (typically 2 chicken tenders for each waffle, but a couple extra never hurt)
1 cup panko (Japanese bread crumbs)
1/4 cup peanut or almond butter powder
1 teaspoon salt
1 teaspoon chili flake or more if you like it very hot.  I like to use Aleppo chili flake.  It’s milder, but also smoky and floraly so the flavor is great.  Use your chili flake of choice.
​2 tablespoons olive oil (optional if you're going to saute the chicken)


Mix the buttermilk and chili garlic paste together then marinate the chicken in it for about an hour.

Make the coating by combining the remaining ingredients in a pan suitable for dredging the chicken,  or in a plastic bag. 

Shake excess buttermilk off of each the chicken tenders and add to the panko coating mixture.  Coat each piece well by shaking in the bag with the panko mixture or tossing in your dredge pan. 

Cook in an air fryer or in the Ninja Foodi (Also available on mu SHOP page) on the air crisp setting for about 15 minutes. ​
Alternatively, saute in a medium hot skillet with a bit of oil until golden brown on each side (about 3-4 minutes per side. 
If using the multi cooker, spray the tops of the chicken with oil to assist in browning and crisping.


Waffles
3/4 cup all purpose flour
1/4 cup peanut or almond butter powder
1/4 cup neutral oil like Grapeseed oil
1 cup coconut milk or buttermilk milk (you can use your milk of choice)
1 egg, beaten. (I love Vital Farms Pasture Raised)
2 teaspoons baking powder
1/4 teaspoon salt
1 Tablespoon toasted sesame oil
1 Tablespoon chili garlic sauce

Whisk all the ingredients together in a medium bowl.  Let sit for a 10 minutes ( if you have the time), then pour the batter into the hot waffle iron.  Cook until set and the waffles come away from the waffle iron easily.


Kung Pao Syrup
4 Tablespoons coconut aminos  (You can use 2 Tablespoons soy sauce.  I just like the sweetness of coconut aminos and it’s gluten free)
4 Tablespoons maple syrup  (use 6 Tablespoons if you opted for soy sauce over coconut amino)
2 Tablespoonspeanut or almond butter powder
1 Tablespoon butter, melted
1 Tablespoon toasted sesame oil
1 Tablespoon chili garlic sauce (more if you like it super hot)


Whisk all the syrup ingredients together and warm through in the microwave for 45 seconds or stovetop over very low heat so you have a beautiful warm syrup to drizzle over your chicken and waffles.  (You might want to make extra of this super flavorful syrup)


To assemble place the waffle on plate, then top with a couple chicken tenders.  Drizzle Kung Pao syrup over the top and sprinkle with cilantro, scallion and chopped peanuts.


Optional Toppings
Handful of chopped cilantro
2 Tablespoons salted peanuts, crushed\
3 scallions, thinly sliced on the diagonal