Ginger Caramel Chicken and Waffles

Ingredients

Ginger Caramel:

½ c brown sugar

3T water

1T oil

¼ c fish sauce

1 lime, juice and zest

3 cloves garlic, crushed

1 thumb ginger, grated

1 cinnamon stick

1 chilli, sliced

4-5 boneless chicken thighs

Waffles:

2 eggs, separated

½ T sugar

1 c flour

¾ t baking powder

1 c milk

60g Westgold Salted Butter, melted

Pickled Vegetables:

¼ c sugar

½ t salt

Black pepper

¼ c white vinegar

¼ c water

½ red onion

10cm piece cucumber

1 small carrot

½ red pepper

1 spring onion

Method

Ginger Caramel:

Bring the brown sugar and water to a boil in a saucepan and stir until the sugar is dissolved. 

Add the fish sauce, oil, lime juice zest, garlic, ginger, cinnamon stick and chilli and simmer until reduced and slightly thickened. Take off the heat. 

Cut the chicken into 5 strips, add 3-4 tablespoons of ginger caramel sauce and stir until coated. 

Place the chicken into the base of the airfryer and cook at 392°F for 12-15 minutes until cooked through.

Waffles:

Place the waffle iron on to heat. 

Place the flour, baking powder and sugar in a mixing bowl and stir to combine. 

Add the milk and egg yolks and whisk until combined. 

Fold in the melted butter. 

Beat the egg whites until soft peaks and fold into the waffle batter. 

Cook the waffles in batches until crisp.  Keep warm.

Whipped Vietnamese Caramel Butter:

Place the butter and cooled sauce into a mixing bowl. 

Whip together using an electric hand beater until whipped and creamy.  Keep at room temperature.

Pickled Vegetables:

Place the sugar, salt, pepper, vinegar, and water into a saucepan and bring to a boil, stirring until the sugar is dissolved. 

Prepare vegetables by finely slicing them and place into a shallow heat-proof dish.  Pour the hot pickle over the vegetables and allow to cool. 

To finish the waffles:

Place a spoonful of whipped butter onto the warm waffles. 

Top with 3-4 pieces of cooked chicken. 

Lift the pickled vegetables out of the syrup and drain on a paper towel.  Place onto the chicken. Serve