Despite being incredibly satisfying in every way, chicken and waffles often gets a bad rep for being cheap, late night drunk food. Though I’d be lying if I said I haven’t had it in that context once or twice or twenty times in my life, here’s my take on classing up this American staple with an Asian twist.
Ginger, Lime, & Thai Basil Syrup (Serves 2-4)
• 4 cups water
• 1 cup sugar
• 2-3 inch piece of ginger
• 1 lime, sliced into 1/4 inch rounds
• 20 thai basil leaves
1. Peel ginger and slice into thin 1/8 inch pieces.
2. In a medium pot, add water, sugar, ginger, lime and basil leaves.
3. Let simmer under low heat for 45-60 minutes until desired consistency.
4. Use a strainer to filter solid ingredients. Serve warm.
Curry Sesame Waffle (Serves 4)
• 2 cups flour
• 1 1/2 cups milk
• 2 eggs
• 1/3 cup sesame oil
• 1/2 cup sugar
• 4 tsp baking powder
• 1/2 tsp salt
• 2 tbsp curry powder
1. In medium bowl, mix dry ingredients together.
2. Add milk, sesame oil and eggs.
3. Preheat waffle iron and let waffle mixture sit for 10-15 minutes.
4. Ladle mixture evenly into waffle iron. Cook for 5 minutes. I actually let the mixture sit for 7 minutes because I like my waffles crunchier but that’s just me. 🙂
Panko Crusted Fried Chicken Strips (Serves 4)
• 4 chicken breasts
• 1 egg, whisked
• 3 cups panko bread crumbs
• 1 tbsp garlic salt
• 1 tbsp pepper
• 1 tsp cayenne pepper
• Vegetable oil
1. Heat oil in frying pan on medium heat. If using a deep fryer, set temperature to 350 degrees.
2. Slice chicken breasts into strips lengthwise. 
3. In a small bowl, whisk egg and coat chicken strips in mixture.
4. In medium bowl, evenly mix panko, garlic salt, black pepper, and cayenne pepper. Dip egg coated chicken strips in breadcrumb mix.
5. Place strips in heated oil and fry for 6 minutes, flipping strips over after 3 minutes.
6. Serve on curry waffle and drizzle with syrup. Garnish with fresh squeezed lime juice and chili paste. Sambal Oelek is my personal favorite brand!
Voila! The ultimate all-American dish with an Asian twist.
