Chicken Waffle Bites with Thai Sweet Chili Sauce
Chicken Waffle Bites
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
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.
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.
|Per 2 bites serving||Amount|
|Saturated Fat||1.8g g|
|Per 2 bites serving||% Daily Value|