If anyone has gotten to really know me, knows that I am a bit of a scatterbrain. Becoming a mom made it worse with my children distracting me. Googling pandan waffle recipes made a right turn to fried fish, which lead to Malaysian style fried fish, which lead to a Malaysian fried chicken, which lead to Southern fried chicken, which made me think of Roscoe's chicken and waffles, which lead to Korean Fried Chicken. Oh I have left over coconut that taste good with pandan. Yes, Korean fried chicken with coconut pandan waffles.
For the fried chicken (inspired and adapted from Maangchi's seasoned and sweet and crispy)
20 pieces wings
1 cup flour
1/2 tsp ground black pepper
1/2 tsp salt
1/2 tsp adobo seasoning
1 large egg
For sauce:
1/2 cup water
1/4 cup soy sauce
2 Tbsp corn syrup
1 tsp ginger powder
1 Tbsp brown sugar
1 tsp of hot pepper flakes
For sauce:
Add all ingredients into a saucepan and simmer until thicken.
For chicken:
I know that there is a proper method to breading chicken, but I found for this recipe, you get extra crunchiness from breading ignorance. I threw the wing pieces into a large bowl. I combine the dry ingredients and blend well. Threw it on the chicken and mix well. Then I threw a beaten egg in and mixed it all up. It was clumpy and just a plain ol' mess.
I heated up a deep frying pan or wok. Added some oil, just enough to cover the chicken when frying in the pan. Fry them for about 10-12 minutes and pull them out of the pan. Allow 2-3 minutes to rest. Scoop out any free floating pieces and fry the wings an additional time to get it to be extra crispy. Place them on a paper towel to remove any excess oil. Toss the wings with the sauce or have sauce on the side.
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