In a small bowl blend flour, salt and pepper. In another small bowl, whisk the egg. Heat 1 tbsp oil in a medium skillet on medium-high heat. Dredge the cubed raw chicken in the flour, dip in the egg then again in the flour before placing in the hot skillet. Cook for 16 minutes and flip halfway. Remove fried chicken, setting aside to cool.
In a medium bowl, place dry waffle ingredients followed by the remaining wet ingredients, mixing thoroughly with a whisk. On a hot waffle griddle, pour 1 tbsp of waffle batter for each waffle. Continue until you have cooked all 24 until golden brown, approximately 5 minutes. Set aside to cool.
In a small saucepan, place all thai sauce ingredients, whisking to a boil before reducing to a simmer for 10 minutes. Pour sauce into a mason jar and set aside for assembly.
To assemble, layer in order: a small amount of coleslaw, a cube of cooked chicken, drizzle thai sauce over each waffle bite and sprinkle a few slivers of green onion and a small amount of sesame seeds to top it off.
- Serves: 12
- Prep Time:
- Cook Time:
Chicken Waffle Bites:
- 2 boneless skinless chicken breasts, cubed to bite-size
- 1/2 cup (125 mL) flour
- 1/2 tsp (2.5 mL) salt
- 1/4 tsp (1.25 mL) black pepper
- 1 egg
- 1 tbsp (15 mL) oil
- 1 cup (250 mL) coleslaw for garnish
- 1 green onion, thinly sliced for garnish
- 1 tbsp (15 mL) sesame seeds for garnish
- 2 garlic cloves, minced
- 3 hot red peppers, deveined and seeded
- 1/2 cup (125 mL) honey
- 2 tbsp (30 mL) vinegar
- 1 tsp (5 mL) salt
- 1 tbsp (15 mL) cornstarch
- 2 cups (500 mL) flour
- 2 egg
- 4 tsp (20 mL) baking powder
- 1 tbsp (15 mL) sugar
- 1/4 tsp (1.25 mL) salt
- 1 1/2 cup (375 mL) milk
- 1/4 cup (60 mL) oil
Any remaining waffle mixture can be stored covered up to a week in the refrigerator.
Any remaining Thai Sweet Chili Sauce can be stored sealed in the refrigerator for up to 3 months.
Serves 12 with 2 bites per serving.