Herb and Cheese Waffle
Sweet, savoury, and spicy lemongrass marinated juicy chicken thigh grilled to perfection, sitting on a bed of Asian slaw, topped with fresh arugula, and sandwiched between mouth-watering herb and cheese waffle. This is my Asian-fusion take on Chicken & Waffle!
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3/4 cup flour
- 1/4 cup corn flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 1/3 cup melted butter
- 1 egg
- 1 tbsp chopped parsley
- 1 tbsp grated onion
- 1/3 cup shredded cheddar cheese
Instructions
- 1
Mix flour, corn flour, baking powder, baking soda, and salt together in a mixing bowl.
- 2
Pour in egg and buttermilk, then mix.
- 3
Add melted butter, parsley, and onion.
- 4
Mix until JUST combined. Do not overmix.
- 5
Pour into plastic container, cling wrap, and poke a hole with a toothpick.
- 6
Leave it in the chiller for 30 mins or overnight for the baking agent to work its magic.
- 7
When ready to cook, fold in your cheese into the batter.
- 8
Heat waffle iron on med heat and lightly spray with oil to prevent sticking.
- 9
When pan is hot, pour in about 1/4 cup batter. cover and allow to cook to desired colour.
- 10
I cooked mine for 3 minutes each side.
- 11
Gently remove waffles and place on wire rack to cool. This is an important step if you want your waffle to remain crisp and not soggy.