Sesame Chicken and Waffles with Coleslaw
A new take on Chicken with waffles! This recipe was developed by a team of students from The Culinary Institute of America. This recipe set includes recipes for Fried Chicken, Ginger-Sesame Maple Syrup, and Coleslaw.
Ingredients
Chicken/Chicken Brine
- 1 qt Warm water
- 1.5 oz Kosher salt
- 1.5 oz Suger
- 1.5 oz Soy sauce
- Canola oil
- 14 Boneless, skinless Chicken thighs
Chicken Flour
- ½ cup Cornstarch
- 4 oz All-purpose flour
- 1/5 oz Smoked paprika
- 1/2 oz Cayenne pepper
- 4 tsp Garlic powder
- 4 tsp Onion powder
- MSG to taste
- 2 qt 2 qt Buttermilk
Ginger-Sesame Maple Syrup
- 1/3 cup Water
- 1 Tbsp Ginger
- ¼ tsp Ground nutmeg
- ½ cup Maple syrup
- 1 ½ tsp Whiskey
- 1 tsp Dark roasted sesame oil
- 2 Lemon peels, about 1 inch
- ½ tsp MSG
- Lemon juice to taste
Coleslaw
- 2 cups Green cabbage, julienned
- 1 cup Red cabbage, julienned
- ½ cup Carrot, julienned
- 1 Tbsp Apple cider vinegar
- ½ cup Granny Smith Apple, julienned
- 1 Tbsp Kosher salt
- 1 Tbsp Light brown sugar
- 2 Tbsp Mayonnaise or Tahini
- 2 tsp Untoasted sesame oil
- 1 tsp Honey
- 1 tsp Honey
- 1 tsp Dijon mustard
- 1 tsp Lemon juice
- Dash Celery salt
Instructions
Chicken Brine
- In a small pot, bring water to a simmer.
- Whisk in salt, sugar, soy sauce and canola oil.
- Allow to cool.
- In a four-quart container, place chicken thighs in brine.
- Refrigerate for 30 minutes.
Chicken Flour
- In a deep half hotel pan, combine cornstarch, flour, smoked paprika, cayenne, garlic powder, onion power and MSG. Set aside for breading procedure.
- In a deep half hotel-pan, pour buttermilk. Set aside for breading procedure.
Ginger-Sesame Maple Syrup
- In a small sauce pan, combine water, ginger, and nutmeg. Bring to boil.
- Remove from heat. Let sit for 1 minute.
- Strain through a coffee filter.
- Put mixture back in the pan and add maple syrup, whiskey, dark roasted sesame oil, lemon peel, MSG and lemon juice to taste.
- Bring to boil.
- Cool and funnel into squeeze bottle.
Coleslaw
- Combine all ingredients in a medium mixing bowl.
- Mix well and refrigerate.
Combining instructions
- Remove chicken from brine, slice into strips, and place on skewers for consistent frying.
- Dredge in flour mixture, then dip in buttermilk, and once again in flour, knocking off any excess flour during the process.
- Fry in a cast iron pot at 350°F until golden brown. Remove to a cooling rack.
- Whip egg whites and carefully fold into the waffle batter.
- Heat waffle iron and spray with cooking spray.
- Using a measuring cup, pour waffle batter evenly into the waffle iron. Add black sesame seeds to the surface and close. Cook for 4 minutes, flipping halfway through.
- Plating: Chicken, waffles and coleslaw on top. Add the Ginger-Sesame Maple Syrup.
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