How to make
Ingredients
- 1/4 cup (60 mL)PC® Kimchi, finely chopped
- 1 tbsp (15 mL)mayonnaise
- 1 pkg (700 g)frozen PC® Gochujang Sweet & Spicy Chicken Bites
- 3/4 cup (188 mL)all-purpose flour
- 1/4 cup (60 mL)cornstarch
- 3/4 tsp (4 mL)baking powder
- 1/2 tsp (2 mL)baking soda
- 1large egg, room temperature
- 1 cup (250 mL)milk
- 1/3 cup (83 mL)vegetable oil
- 5green onions, thinly sliced, divided
How to make
- Step 1Kimchi Mayo: Stir kimchi with mayonnaise in small bowl. Set aside.
- Step 2Chicken and Waffles: Preheat oven to 425°F (220°C). Thaw unopened sauce pouch from chicken bites in bowl of hot water. Arrange frozen chicken in single layer on baking sheet. Do not crowd. Bake on middle rack, turning once, until golden and crispy, 20 to 22 minutes. Set sauce and sesame seeds aside.
- Step 3Meanwhile, preheat waffle iron. Whisk together flour, cornstarch, baking powder and baking soda in large bowl; set aside. Whisk together egg, milk and oil in separate bowl; add to flour mixture and whisk just until combined. Let stand 5 minutes. Stir in 1/2 cup (125 mL) of the green onions.
- Step 4Mist waffle iron with cooking spray. Pour about 2/3 cup (167 mL) batter into hot waffle iron, spreading to cover surface; close lid and cook until crisp and golden, about 4 minutes, or according to manufacturer’s directions. Transfer to large plate; cover to keep warm. Repeat with remaining batter to make 3 waffles total.
- Step 5Cut waffles into quarters and divide among serving plates. Top with chicken, mayo, sauce and sesame seeds from chicken bites, and remaining green onions, dividing evenly.
- Try this: Make a double batch of the kimchi mayo and refrigerate for up to 1 week. Use as a dip for fries or veggies or spread on sandwiches and burgers.
