Chicken and Waffles. An American classic.
The dinner that one can eat for breakfast, and vise versa. I had a blast this weekend tinkering with different recipes to make a Japanese version. The result is a sweet, salty, crispy, light version that I think works well. Enjoy!
Chicken Karaage (taken directly from Just Hungry)
20 ounces boneless chicken thigh meat, cut into bite-sized pieces
ginger root, about size of two thumbs, peeled, minced
6 Tablespoons soy sauce
2 Tablespoons sake
1 cup potato starch
vegetable soil for frying
Combine first four ingredients in a bowl to marinate for about 30 minutes. If you plan to marinate overnight, use only 2 Tablespoons of soy sauce, then add soy sauce the next day before frying.
Before frying, dredge each piece in the potato starch then fry until golden brown, which can take several minutes. I fried in batches up to eight pieces at a time. When done, drain pieces on a plate lined with a paper towel.
1 cup maple syrup
2 tablespoons ginger syrup (If you don’t have this, substitute 2 tablespoons freshly grated ginger)
5 umeboshi plums, rinsed, seeds discarded
Place all ingredients in a food processor and process until mixed thoroughly, about 30 seconds.
Black Sesame Belgian Waffles (adapted from this recipe)
2 eggs, separated
2 cups milk
2 cups all-purpose flour
1/2 teaspoon salt
1/3 cup canola oil
3/4 teaspoon sesame oil
4 teaspoons black sesame seeds
Preheat waffle iron. Place all ingredients except egg whites, in a bowl and mix or blend with a whisk or handheld mixer, being careful not to over mix. In separate bowl, using clean whisk, or beaters, blend egg whites until stiff peaks form, then fold, one third at a time, into the other ingredients. Pour into waffle iron, per manufacturer’s directions, until golden brown on sides. Remove and serve.