Scallion Waffles with Five-Spice Fried Chicken 🧇🍗 (this…
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Scallion Waffles with Five-Spice Fried Chicken 🧇🍗
(this recipe serves 4 btw)
# 🍁 Sichuan Peppercorn Maple Syrup
***Ingredients***
* 1 tbsp Sichuan peppercorns
* ½ cup maple syrup
* ¼ tsp kosher salt
***Steps***
1. Toast Sichuan peppercorns in a dry skillet over medium heat for 1–2 minutes, until fragrant.
2. Add the toasted peppercorns, maple syrup, and salt to a small saucepan.
3. Bring to a light simmer, then remove from heat and let steep while preparing the rest of the recipe.
# 🧇 Scallion Waffles
***Ingredients***
* 2 cups all-purpose flour
* 2 tsp baking powder
* ½ tsp baking soda
* ½ tsp kosher salt
* 2 large eggs
* 1¾ cups whole milk
* 4 tbsp unsalted butter, melted and slightly cooled
* 1 tbsp toasted sesame oil
* 4 scallions, thinly sliced
***Steps***
1. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
2. In a separate bowl, whisk the eggs, milk, melted butter, and sesame oil.
3. Gradually add the wet ingredients to the dry ingredients, whisking just until combined. Avoid overmixing.
4. Fold in the sliced scallions.
5. Preheat and lightly grease a waffle maker.
6. Spoon the batter into the waffle maker and cook until golden brown and crisp.
# 🍗 Five-Spice Fried Chicken
***Ingredients***
* 1½ lb boneless, skinless chicken thighs
* 1½ cups buttermilk
* 1½ tsp Chinese five-spice powder
* 1 tsp kosher salt
* 1½ cups all-purpose flour
* 1 tsp Chinese five-spice powder
* 1 tsp kosher salt
* ½ tsp freshly ground black pepper
* Vegetable or canola oil, for frying
* Flaky salt, for finishing
***Steps***
1. Combine the chicken thighs, buttermilk, 1½ teaspoons five-spice powder, and 1 teaspoon salt. Marinate for at least 30 minutes, or up to 8 hours refrigerated.
2. In a shallow bowl, whisk together the flour, remaining five-spice powder, salt, and black pepper.
3. Remove the chicken from the buttermilk, allowing excess to drip off.
4. Dredge each thigh thoroughly in the seasoned flour, pressing the coating onto the chicken.
5. Heat about 1½ inches of oil in an All-Clad skillet or sauté pan to **350°F**.
6. Working in batches, carefully add the chicken and fry until deeply golden brown, crispy, and cooked through, about 5–7 minutes per side depending on thickness.
7. Transfer to a wire rack and immediately season with flaky salt.
# 🍽️ To Serve
1. Place a crispy scallion waffle on each plate.
2. Top with a piece of five-spice fried chicken.
3. Garnish with sliced scallions and some of the toasted Sichuan peppercorns.
4. Drizzle with the Sichuan peppercorn maple syrup.
5. Serve immediately.
#drink #food
(this recipe serves 4 btw)
# 🍁 Sichuan Peppercorn Maple Syrup
***Ingredients***
* 1 tbsp Sichuan peppercorns
* ½ cup maple syrup
* ¼ tsp kosher salt
***Steps***
1. Toast Sichuan peppercorns in a dry skillet over medium heat for 1–2 minutes, until fragrant.
2. Add the toasted peppercorns, maple syrup, and salt to a small saucepan.
3. Bring to a light simmer, then remove from heat and let steep while preparing the rest of the recipe.
# 🧇 Scallion Waffles
***Ingredients***
* 2 cups all-purpose flour
* 2 tsp baking powder
* ½ tsp baking soda
* ½ tsp kosher salt
* 2 large eggs
* 1¾ cups whole milk
* 4 tbsp unsalted butter, melted and slightly cooled
* 1 tbsp toasted sesame oil
* 4 scallions, thinly sliced
***Steps***
1. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
2. In a separate bowl, whisk the eggs, milk, melted butter, and sesame oil.
3. Gradually add the wet ingredients to the dry ingredients, whisking just until combined. Avoid overmixing.
4. Fold in the sliced scallions.
5. Preheat and lightly grease a waffle maker.
6. Spoon the batter into the waffle maker and cook until golden brown and crisp.
# 🍗 Five-Spice Fried Chicken
***Ingredients***
* 1½ lb boneless, skinless chicken thighs
* 1½ cups buttermilk
* 1½ tsp Chinese five-spice powder
* 1 tsp kosher salt
* 1½ cups all-purpose flour
* 1 tsp Chinese five-spice powder
* 1 tsp kosher salt
* ½ tsp freshly ground black pepper
* Vegetable or canola oil, for frying
* Flaky salt, for finishing
***Steps***
1. Combine the chicken thighs, buttermilk, 1½ teaspoons five-spice powder, and 1 teaspoon salt. Marinate for at least 30 minutes, or up to 8 hours refrigerated.
2. In a shallow bowl, whisk together the flour, remaining five-spice powder, salt, and black pepper.
3. Remove the chicken from the buttermilk, allowing excess to drip off.
4. Dredge each thigh thoroughly in the seasoned flour, pressing the coating onto the chicken.
5. Heat about 1½ inches of oil in an All-Clad skillet or sauté pan to **350°F**.
6. Working in batches, carefully add the chicken and fry until deeply golden brown, crispy, and cooked through, about 5–7 minutes per side depending on thickness.
7. Transfer to a wire rack and immediately season with flaky salt.
# 🍽️ To Serve
1. Place a crispy scallion waffle on each plate.
2. Top with a piece of five-spice fried chicken.
3. Garnish with sliced scallions and some of the toasted Sichuan peppercorns.
4. Drizzle with the Sichuan peppercorn maple syrup.
5. Serve immediately.
#drink #food
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