Thai Fried Chicken and Waffles
This Crispy Thai Fried Chicken and Waffles is packed full of flavor and served with a Sweet and Spicy Thai Chili Peanut sauce for a perfect brunch!
Servings 4 servings
Calories 1022kcal
Ingredients
- 1 pound chicken thighs boneless and skinless
- 1 cup rice flour
- 1 tsp. salt
- 1 tsp. black pepper
- ½ to 1 cup oil for frying
Marinade:
- 1 tsp. fresh ginger
- 1 tbsp. fish sauce
- 1 tbsp. soy sauce
- 2 tbsp. coconut sugar
- 1 garlic clove minced
- 2 tbsp. coconut milk
Waffles:
- 1 cups flour
- 2 tsp. baking powder
- 2 tsp. salt
- 2 eggs
- 2 cups coconut milk
- 2 tbsp. melted butter
- 2 tbsp. chili garlic sauce
- ¼ cup chopped cilantro
- ¼ cup chopped peanuts
Sweet Chili Peanut Sauce:
- ½ cup coconut milk
- 1 tbsp. peanut butter
- 1 ½ tbsp. chili garlic sauce
- 1 tbsp. lime juice
- 2 tsp. fish sauce
- 1 tbsp. honey
Instructions
Chicken:
- Place all marinade ingredients in a bowl and add chicken. Refrigerate overnight.
- Heat the oil in a cast iron skillet or dutch oven over medium heat until water sizzles when dropped in. Combine the rice flour, salt and pepper in a bowl.
- Dredge each chicken thigh in the rice flour mixture and add to the skillet. Fry about 5-7 minutes per side, until golden brown and internal temperature reaches 165 degrees.
- Remove from pan and drain on paper towels. Serve the chicken with 1-2 waffles and drizzle with the Thai sweet chili peanut sauce. Garnish with crushed peanut and cilantro.
Waffles:
- Combine all ingredients in a bowl. Heat the waffle iron and add ½ cup of batter. Cook all batter one batch at a time. Set waffles aside until chicken is done.
Sweet Chili Peanut Sauce:
- Combine all ingredients in a blender and blend until fully combined.
Nutrition
Calories: 1022kcal | Carbohydrates: 78g | Protein: 34g | Fat: 65g | Saturated Fat: 38g | Cholesterol: 208mg | Sodium: 2986mg | Potassium: 1021mg | Fiber: 3g | Sugar: 11g | Vitamin A: 460IU | Vitamin C: 3.1mg | Calcium: 177mg | Iron: 8.5mg