I’m heading to another GNI (Girls Night In) potluck party. The theme is healthy indulgence. On the menu is kale and quinoa soup, beets, goat cheese and arugula salad, eggplant parm, spaghetti squash and turkey cheese casserole, and other luck of the pot.
Excuse me, I diet 5 days a week and on the weekend, I’m ready to live a little. I need some southern fried chicken or bacon wrapped anything by the end of the week. I admire the girls’ commitment to maintain their healthy eating habits but I’m going to break the rule this one time. I made Asian chicken and waffles. My chicken is a Japanese chicken karaage served with baby waffles.
For those who aren’t familiar, chicken karaage is marinade in ginger, soy sauce, honey, pepper and sake. I left the sake out this time because some of the girls are breast feeding. The chicken marinade is tossed in potato starch and deep fried for extra crispiness. As a dipping sauce, many Japanese restaurants serve spicy mayo. For my recipe, I’m only serving the chicken and waffles with maple syrup. It’s such a cute party appetizer.
Give it a try.
Asian Chicken and Waffles
1 lbs boneless chicken, cut in nugget size
1/2 cup soy sauce
2 tablespoons honey
1 tablespoon minced ginger
1/4 teaspoon black pepper
2 cups of potato starch
Mini Belgian waffles
Combine soy sauce, honey, ginger and pepper in a mixing bowl. Add chicken and mix well. Refrigerate for 2-4 hours. Toss chicken in potato starch and deep fry until golden brown. Serve with mini Belgian waffles and maple syrup.