Hey Cooped Up Cooking with Katie & Becca Fans!  Here the recipes from our latest show!!

Korean Fried Chicken Waffles

Ingredients:

Chicken:

• 4 boneless skinless chicken thighs, trimmed of fat and cut in half
• 1 cup (120 gm) flour
• 2 eggs, beaten
• 1 cup (50 gm) panko bread crumbs

Waffles:

• 2 large eggs 
• 2 cups all-purpose flour
• 1 ¾ cups milk
• ½ cup vegetable oil
• 1 tablespoon white sugar
• 4 teaspoons baking powder
• ¼ teaspoon salt
• ½ teaspoon vanilla extract

Gochujang Sauce

• ¼ cup gochujang paste (Korean chile paste)
• ¼ cup finely chopped green onions
• 2 tablespoons soy sauce
• 2 tablespoons toasted sesame oil
• 2 tablespoons rice vinegar
• 1 tablespoon toasted sesame seeds
• 4 teaspoons white sugar
• 1 tablespoon peeled and minced fresh ginger

Pre-heat oven to 375 degrees F (190  C)

Put the beaten eggs, panko and flour in 3 shallow bowls. Season the chicken thigh with salt and pepper.   Dust the chicken with the flour, then dip it in the egg, and finally in the panko, pressing to help the bread crumbs adhere.

Bake the chicken thighs for about 25 minutes until an internal thermometer registers 165°F/74°C and are golden brown and crispy, turning halfway through. Drain on paper towels.

While the chicken is cooking, make the waffles:

Make the gochujang sauce:  Combine all of the sauce ingredients in a food processor until blended.  Set aside.

Remove the chicken from the oven.  Place a piece onto a waffle.  Drizzle with sauce and place another waffle on top.  Serve with extra sauce on the side.

Thai Fried Chicken & Waffles

Ingredients:

Chicken:

• 4 boneless skinless chicken thighs, trimmed of fat and cut in half
• 1 cup (120 gm) flour
• 2 eggs, beaten
• 1 cup (50 gm) panko bread crumbs

Waffles:

• 2 large eggs 
• 2 cups all-purpose flour
• 1 ¾ cups milk
• ½ cup vegetable oil
• 1 tablespoon white sugar
• 4 teaspoons baking powder
• ¼ teaspoon salt
• ½ teaspoon vanilla extract

Peanut Sauce:

6 Tablespoons  smooth peanut butter                                                                      6 Tablespoons coconut milk                                                                                            2 Tablespoons water                                                                                                            2 teaspoon red curry paste                                                                                            1 tablespoon freshly squeezed lime juice                                                              2 Tablespoons chicken broth                                                                                        1 ½  tablespoons soy sauce                                                                                          1 ½  tablespoons brown sugar                                                                                          ½ teaspoon Sriracha sauce

Toppings:  Shredded red cabbage, shredded carrots, chopped peanuts, finely chopped cilantro

Pre-heat oven to 375 degrees F (190  C)

Put the beaten eggs, panko and flour in 3 shallow bowls. Season the chicken thigh with salt and pepper.   Dust the chicken with the flour, then dip it in the egg, and finally in the panko, pressing to help the bread crumbs adhere.

Bake the chicken thighs for about 25 minutes until an internal thermometer registers 165°F/74°C and are golden brown and crispy, turning halfway through. Drain on paper towels.

While the chicken is cooking, make the waffles:

Make the peanut sauce:

Heat the peanut butter, coconut milk, water, red curry paste, lime juice, chicken broth, soy sauce, brown sugar and Srircha sauce over medium heat in a saucepan until the mixture begins to simmer, stirring constantly.  Reduce to low heat and simmer for 10 minutes.

Remove the chicken from the oven.  Place a piece onto a waffle.  Drizzle with sauce and garnish with toppings.  Serve with extra sauce on the side.