Spicy Rice Waffles with Gochujang Chicken and Creamy Sesame Sauce - photo 1
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Spicy Rice Waffles with Gochujang Chicken and Creamy Sesame Sauce

Pikantne Asian cuisine Main Dishes Dishes for Special Occasions 80 min Medium 10 wyświetleń ~36.94 PLN - (0)
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Description

Here’s a dish that brings the essence of Korean street food straight to your kitchen, but in a completely new, exciting version! Imagine a perfectly crispy on the outside and wonderfully chewy on the inside rice flour waffle, which serves as the perfect canvas for culinary experiences. Juicy pieces of chicken rest on top, enveloped in an intense, sweet-spicy sauce made with gochujang paste – the heart of Korean cuisine. The whole thing is complemented by a velvety, slightly nutty mayonnaise sauce with a hint of toasted sesame and refreshing lime, which softens the heat and adds creamy depth to the dish. This is not just an ordinary meal. It’s an experience that combines textures and flavors: the crunch of the waffle, the tenderness of the meat, the fire of chili, and the soothing smoothness of the sauce. Perfect for a gathering with friends, an unconventional dinner, or simply when you crave something absolutely special.

Ingredients (19)

Servings:
4
  • Rice flour 200 g
  • Wheat flour type 450 100 g
  • Chicken egg 2 szt.
  • Milk 3.2% 300 ml
  • Baking powder 10 g
  • Rapeseed oil 45 g
  • Chicken breast 500 g
  • Light soy sauce 45 ml
  • Liquid honey 30 g
  • Sesame oil 30 ml
  • Garlic 3 ząbki
  • Fresh ginger 15 g
  • Mayonnaise 150 g
  • Lime juice 15 ml
  • Green onion 1 pęczek
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Gochujang pasta 4 łyżki
  • ✨ Opcjonalne
  • Sesame seeds 15 g
  • Korean chili flakes (gochugaru) 2 szczypty
💰 Szacowany koszt dania: ~36.94 PLN (9.24 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the Chicken

1

Start by preparing the chicken. Rinse the breast under cold running water and pat it dry with a paper towel. This is crucial for achieving a good sear. Place the meat on a cutting board and, using a sharp knife, cut it into small cubes about 1.5-2 cm on each side. Try to make the pieces uniform in size so they cook evenly. Transfer the chopped chicken to a medium-sized bowl.

Ingredients: Chicken breast
Use a separate cutting board for raw meat to avoid cross-contamination. Thoroughly drying the meat prevents fat splatter during frying and helps achieve a better texture.
2

Now prepare the marinade. Peel the garlic and ginger, then grate them on the finest grater or chop them very finely. In a small bowl, combine the grated garlic and ginger with gochujang paste, 2 tablespoons of soy sauce (30g), and honey. Mix everything thoroughly with a small whisk or fork until a smooth, uniform paste forms. Pour the finished marinade into the bowl with the chicken and mix thoroughly with your hands or a spoon, ensuring each piece of meat is coated in the sauce. Cover the bowl with plastic wrap and set it in the refrigerator for at least 30 minutes (the longer, the better, even up to several hours).

Ingredients: Chicken breast, Gochujang pasta, Light soy sauce, Liquid honey, Garlic, Fresh ginger
A special small grater for ginger is perfect for grating garlic and ginger, but a regular grater will work too. Marinating the meat is crucial – don't skip this step, as it is what gives the chicken depth of flavor and juiciness.

Waffle Batter

3

In a large bowl, combine the dry ingredients for the batter. Add the rice flour, wheat flour, baking powder, and a pinch of salt. Using a whisk, mix everything thoroughly for about 30 seconds. This will ensure the ingredients are evenly distributed and the flour is aerated, which will result in fluffy waffles.

Ingredients: Rice flour, Wheat flour type 450, Baking powder, Salt
Using a whisk instead of a spoon is important because it helps break up any lumps of flour and ensures a uniform mixture. It's a simple trick that makes a big difference.
4

In a second, smaller bowl, prepare the wet ingredients. Crack the eggs and lightly beat them with a fork. Then add the milk, 1 tablespoon of rapeseed oil (15g), and 1 tablespoon of soy sauce (15g). Mix everything with a whisk until you achieve a smooth liquid. Now pour the wet ingredients into the bowl with the dry ingredients. Stir the mixture with a whisk just until the ingredients are combined. Don't worry if there are small lumps remaining – overmixing will make the waffles tough.

Ingredients: Chicken egg, Milk 3.2%, Rapeseed oil, Light soy sauce
The most common mistake is mixing the dough for too long. The dough should be mixed briefly and vigorously. The lumps will disappear during baking. The final consistency should resemble thick cream.

Sesame Sauce and Additions

5

Prepare the creamy sauce. In a small bowl, combine mayonnaise, 2 tablespoons of sesame oil (30g), and freshly squeezed lime juice. Mix everything thoroughly with a small whisk or teaspoon. The sauce will be quite thick, so add 1-2 tablespoons of cold water to achieve a pourable yet still creamy consistency, perfect for drizzling over the dish. Taste and season with a pinch of salt if needed. Wash, dry, and finely slice only the green part of the scallion. If using sesame seeds, toast them in a dry, small pan over medium heat for 1-2 minutes until they become lightly golden and start to smell. Be careful not to burn them!

Ingredients: Mayonnaise, Sesame oil, Lime juice, Green onion, Sesame seeds
A small jar with a lid is perfect for mixing the sauce – just pour in all the ingredients, close it, and shake vigorously. Toasting sesame seeds releases their essential oils and enhances the flavor.

Frying Waffle and Chicken

6

Preheat the waffle maker according to the manufacturer's instructions. Once it's hot, use a silicone brush to lightly oil both heating plates with a bit of canola oil. Pour a portion of the batter (about 1/2 cup per waffle, depending on the size of the waffle maker) in the center of the lower plate and close the lid. Bake for about 4-6 minutes, until the waffles are golden-brown and crispy. Do not open the waffle maker during baking! Carefully remove the finished waffles using a wooden stick or silicone spatula and place them on a cooling rack to prevent them from getting soggy on the bottom.

Ingredients: Rapeseed oil
The best choice is a waffle maker with high power (over 1000W), which will ensure crispiness on the outside and softness on the inside. Placing the waffles on a rack instead of a plate is key to maintaining their crispiness.
7

While the waffles are baking, fry the chicken. In a large skillet (preferably a wok or a non-stick pan), heat 1 tablespoon of canola oil (15g) over medium-high heat. When the oil is hot, add the marinated chicken. Fry for 6-8 minutes, stirring occasionally, until the meat is fully cooked and the sauce thickens, beautifully coating each piece and creating a shiny glaze. Towards the end of frying, the sauce should slightly caramelize on the edges of the pan – this will add extra flavor.

Ingredients: Rapeseed oil
Don't throw the whole chicken in at once if you have a small pan – it's better to fry it in batches. Too much meat in the pan will lower the temperature, and the chicken will start to steam instead of fry, resulting in a less appetizing, lightly browned surface.

Assembling the Dish

8

It's time for the grand finale! On each plate, place a warm, crispy waffle. On top, spread a generous portion of hot gochujang chicken. Then, using a spoon or a squeeze bottle with a fine tip, drizzle the prepared sesame sauce over everything, creating appetizing patterns. Finally, sprinkle everything with chopped green onions and, if you like, toasted sesame seeds and a pinch of gochugaru chili flakes for extra heat and color. Serve immediately while the waffles are crispy and the chicken is hot.

Ingredients: Green onion, Sesame seeds, Korean chili flakes (gochugaru)
This dish tastes best right after preparation, when the contrasts of temperature and texture are most noticeable. Don't be afraid to experiment with additions – a bit of kimchi or slices of pickled radish will also pair wonderfully.

Fun Fact

💡

Gochujang pasta, a key ingredient in this dish, is one of the pillars of Korean cuisine, with a tradition that dates back hundreds of years. It is made from red chili peppers, glutinous rice, fermented soybeans, and salt, and then aged in clay pots, sometimes for many years, developing an extraordinary depth of flavor. Its popularity worldwide is one of the symbols of the 'Hallyu' phenomenon, or the global wave of Korean culture.

Best for

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Tips

🍽️ Serving

The dish is complete on its own, but for a full Korean experience, serve it with side dishes (banchan). A bowl of spicy kimchi that will enhance the flavor works great, or sweet and sour pickled radish (danmuji) for a refreshing touch. You can also serve a light cucumber salad with soy sauce and rice vinegar on the side.

🥡 Storage

This dish tastes best fresh. However, if you have leftover components, store them separately in airtight containers in the fridge. Chicken can be stored for up to 2 days, sauce for 3-4 days. Waffles can be kept in the fridge and reheated in a toaster or oven (180°C for a few minutes) before serving to regain their crispiness. Do not reheat them in the microwave, as they will become rubbery.

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