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 teaspoon salt
- 1 teaspoon black pepper
- ½ to 1 cup oil for frying
Marinade:
- 1 tablespoon fresh ginger
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 2 tablespoon coconut sugar
- 1 garlic clove minced
- 2 tablespoon coconut milk
Waffles:
- 1 cups flour
- 2 teaspoon baking powder
- 2 teaspoon salt
- 2 eggs
- 2 cups coconut milk
- 2 tablespoon melted butter
- 2 tablespoon chili garlic sauce
- ¼ cup chopped cilantro
- ¼ cup chopped peanuts
Sweet Chili Peanut Sauce:
- ½ cup coconut milk
- 1 tablespoon peanut butter
- 1 ½ tablespoon chili garlic sauce
- 1 tablespoon lime juice
- 2 teaspoon fish sauce
- 1 tablespoon 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.
Notes
- Marinate overnight. This is the recipe's planned marinating time, so remember to start the chicken the day before.
- Use the rice flour coating. It is part of what gives this recipe its signature crispy chicken texture.
- Check the chicken's internal temperature. Make sure the internal temperature is 165 degrees; use a thermometer rather than relying only on the outside color.
- Blend the sauce until combined. You want the coconut milk, peanut butter, chili garlic sauce, lime juice, fish sauce, and honey mixed together into a cohesive sauce.
- Make the waffles while the chicken cooks. Don't make your waffles to soon or the will get soggy and cold, set aside until the chicken is done.
- Finish with the garnishes. Crushed peanuts and cilantro add texture and freshness right before serving.
- Serve with extra sauce at the table. The sauce ties the chicken and waffles together, and having some on the side lets everyone add as much as they like.
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