Next up in our collaboration with Food at Hand, this one is an absolute banger and for those looking for something that little bit special! "As a lover of sticky Korean fried chicken along with a comfort classic of chicken & waffles, I thought this is a natural pairing. The waffles are slightly red from the infusion of the SAUCD Kimchi Ketchup into the batter, along with sealing in spring onions and kimchi, these could also be made in a pan and served as pancakes. I served this epic dish with sesame blanched tenderstem, topped with toasted sesame, spring onions and home pickled red onion" - Emilia, we couldn't have said it better ourselves!

SERVINGS COOK TIME Approx 4-5 Prep: 20 mins Cook: 25 mins



  • 500g chicken wings

  • large chunk of ginger, finely grated

  • 50g cornflour

  • vegetable oil, for frying

  • sesame seeds and sliced spring onion, to serve


  • 6 tbsp dark brown sugar

  • 2 tbsp SAUCD Kimchi Ketchup

  • 2 tbsp soy sauce

  • 2 large garlic cloves, crushed

  • small piece ginger, grated

  • 2 tsp sesame oil


  • 1 egg

  • 75g plain flour

  • 1/2 tsp bicarb

  • 1 tsp castor sugar

  • 12g melted butter

  • 120 ml milk

  • 1 spring onion chopped

  • 1tbsp SAUCD kimchi ketchup

  • 1 tbsp kimchi (we use our own)

  • Quick pickled onions for garnish


  1. To make the sauce, put all the ingredients in a saucepan and simmer gently until sticky, so around 3-4 mins. Take off the heat and set aside.

  2. Season the chicken wings with salt, pepper and the grated ginger. Toss the chicken with the cornflour until completely coated.

  3. Before cooking the chicken, separate your egg and whisk up the white until its fluffy (pre meringue vibe), meanwhile add your dry ingredients to a bowl and begin hand whisking in eggs, followed by milk & butter slowly, finishing with onion, ketchup & kimchi, finally fold in your egg white briefly without letting it deflate.

  4. Back to the chicken now, heat about 2cm of vegetable oil in a large frying pan over a medium/high heat. Fry the chicken wings for 8-10 mins until crisp, turning halfway.

  5. Whilst the chicken is cooking, turn on and oil your waffle machine. When ready ladle in your batter to your hot oiled waffle machine and allow to cook for 6 minutes.

  6. Remove from the oil and place on kitchen paper. Leave to cool slightly (around 2 mins).

  7. Reheat the sauce, and toss the crispy chicken wings in it. Tip into a bowl and top with the sesame seeds and sliced spring onions.

  8. Serve and add some quick pickled onions for that extra bang!

  9. Enjoy!

62 views0 comments

Recent Posts

See All