Spicy Asian-Glazed Fried Chicken & Waffles with Maple Mayonnaise

Name: Spicy Asian-Glazed Fried Chicken & Waffles with Maple Mayonnaise
Yield: 1
Ingredients: 1000.0g Chicken, thighs, boneless, skinless, diced; 10.0g Knorr Chicken Powder; 15.0g Knorr 3 Glur; 15.0g Baguio cooking oil; 1.0g Black pepper, ground; 350.0g Water, cold; 0.2g Palm sugar; 100.0g Water; 0.25g Sugar; 7.5g Salt; 15.0n/a Garlic, finely chopped; 15.0g Shallot, finely chopped; 15.0l Baguio cooking oil; 0.0Tasse Gochujang; 160.0g Best Foods® Real Mayonnaise 20oz. 12 pack; 40.0g Maple syrup; 0.0portions Large mango, ripe, small dice; 0.0oz Diced pineapple; 0.0tbsp Shallot, finely chopped; 0.0 Coriander Leaves For Garnish; 0.0g Kaffir lime leaves; 0.0tbsp Extra Virgin Olive Oil; 0.0Tasse Ground black pepper; 0.0TL Lime zest; 0.0oz All-purpose flour; 0.0cups Cornstarch; 0.0tbsp Baking powder; 0.0TL Salt; 0.0Tasse Sugar; 0.0piece Eggs

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Fried Chicken

Chicken, thighs, boneless, skinless, diced 1000.0 g
Knorr Chicken Powder 10.0 g
Knorr 3 Glur 15.0 g
Baguio cooking oil 15.0 g
Black pepper, ground 1.0 g
Water, cold 350.0 g

Spicy Asian Glaze Sauce

Palm sugar 0.2 g
Water 100.0 g
Sugar 0.25 g
Salt 7.5 g
Garlic, finely chopped 15.0 n/a
Shallot, finely chopped 15.0 g
Baguio cooking oil 15.0 l
Gochujang

Maple Mayo

Best Foods® Real Mayonnaise 20oz. 12 pack 160.0 g
Maple syrup 40.0 g

Mango Pineapple Salsa

Large mango, ripe, small dice
Diced pineapple
Shallot, finely chopped
Coriander Leaves For Garnish
Kaffir lime leaves
Extra Virgin Olive Oil
Ground black pepper
Lime zest

Waffle Batter

All-purpose flour
Cornstarch
Baking powder
Salt
Sugar
Eggs
Jersey milk
Water
Unsalted butter
Pure vanilla extract

Main courses

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Preparation

Fried Chicken
- Marinate the chicken with Knorr Aroysure Chicken seasoning powder, Knorr 3 Glur, ground black pepper, and cooking oil. Marinate for 30 minutes.
- Mix Knorr Batter mix with cold water and stir until well combined. Put some of the Knorr Batter mix on a tray for dry coating.
- Coat the marinated chicken thighs thoroughly in dry flour. Then, dip the chicken pieces completely into the wet batter.
- Fry the chicken in hot oil until golden brown and crispy. Remove and drain on paper towels.
- Arrange the fried chicken wings on a wire rack and coat them evenly with Spicy Asian Glaze sauce.
Spicy Asian Glaze Sauce
- Heat the cooking oil in a saucepan, add garlic and shallot, and fry until nicely colored and soft.
- Add coconut sugar along with sugar. Simmer over low heat until the sugars melt and form a dark brown caramel.
- Add Knorr concentrated tamarind sauce, Knorr concentrated stir-fry sauce, and a pinch of salt.
- Stir until all ingredients are combined.
- Simmer until the sauce boils and thickens, then add Gochujang and chilli paste in oil. Stir until combined.
Maple Mayo
- Mix Best Foods Real Mayonnaise with maple syrup. Stir until well combined.
Mango Pineapple Salsa
- Prepare a mixing bowl. Add diced pineapple, diced mango, sliced shallots, sliced red bird chili, chopped coriander leaves, and shredded kaffir lime leaves.
- Season with lime juice, extra virgin olive oil, ground black pepper, and lime zest.
- Toss to combine. Taste and adjust seasoning as needed.
Waffle Batter
- Mix all dry ingredients together in a large bowl.
- Whisk the wet ingredients together in a medium bowl until fully combined.
- Pour the wet ingredients into the dry ingredients and whisk until well combined.
- Spray both sides of the waffle machine with non-stick cooking spray, then pour ¾ cup of waffle batter into the bottom of the pan.
- Close the lid and cook for 2 minutes. Flip the waffle maker over and cook for an additional 2 minutes on the other side.
- Remove the waffle from the machine and place it on a plate to be served or in an oven heated to 160°F to hold.
Plating
- Place the waffle on the serving plate. Arrange the glazed chicken and drizzle with maple mayonnaise.
- Serve with mango & pineapple salsa. Garnish with micro greens. Ready to serve.
For Salsa
- If ripe mango is not available, pineapple can be used.