Korean Chicken and Waffles

WineAndMommyTime.org

Ingridenst

WineAndMommyTime.org

1 lb boneless, skinless chicken thighs, cut into bite-sized pieces 1 cup buttermilk 1 cup all-purpose flour 1 cup cornstarch 1 tsp salt 1 tsp pepper 1 tsp garlic powder Yangnyeom sauce Oil for frying (vegetable or canola)

Step 1

WineAndMommyTime.org

Start by cutting boneless, skinless chicken thighs into bite-sized pieces. Place these pieces in a bowl and pour buttermilk over them. Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes.

Step 2

WineAndMommyTime.org

While the chicken is marinating, prepare the coating mixture. In a large bowl, combine 1 cup of all-purpose flour, 1 cup of cornstarch, 1 teaspoon of salt, 1 teaspoon of pepper, and 1 teaspoon of garlic powder. Mix well to ensure the seasonings are evenly distributed.

Step 3

WineAndMommyTime.org

Heat oil in a deep fryer to 350°F (175°C). Once the oil is hot, take the marinated chicken pieces out of the buttermilk, letting any excess buttermilk drip off. Dredge each piece in the flour mixture, Fry the chicken, ensuring not to overcrowd the fryer, until they are cooked through. This should take about 6-8 minutes.