Serves: 4

Prep Time: 20 mins

Cooking Time: 15 mins




Sauce – 200ml cider vinegar

150g dark broen sugar

90g gochugang sauce

10g smoked paprika


Waffles –

275g flour

Tbs each finely chopped dill and chives

Zest 1 lemon

2tsp baking powder

450ml buttermilk

2 eggs

100g melted butter



Chicken – 4 x chicken breasts, battoned out

200ml buttermilk

175g flour

25g cornflour

Tbs each onion powder, smoked paprika, cayenne, celery salt, oregano


Mayo and pickles to serve



  1. For the sauce – put 200ml cider vinegar, 150g dark brown sugar, 90g gochugang sauce and 10g smoked paprika in a pan and simmer for 10-15 minutes.
  2. For the waffles – mix the dry ingredients: 275g flour, 1tbs chopped dill, 1tbs chives, 1 lemon zest, 2tsp baking powder, in one bowl. Mix the wet ingredients: 450ml buttermilk, 2 eggs and 100g melted butter, in another bowl. Add wet to dry. Let the batter stand for 5 minutes.
  3. Now cook on a waffle iron for about 8 minutes until golden and cooked through.
  4. For the chicken – dip 4 x chicken breasts, battoned out in 200ml buttermilk.
  5. Mix 175g flour, 25g cornflour and 1tbs each onion powder, smoked paprika, cayenne, celery salt, oregano. Add the chicken, shake off the excess and deep fry at 180c for approximately 6 minutes. Toss in lots of the sauce.
  6. To serve – spread some mayonnaise on half the waffles.
  7. Sit chicken and some pickles on top.
  8. Put another waffle on top, scoff and dip into the remaining sauce.

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