As the sun dipped below the horizon, casting a warm glow over the bustling kitchen, Chef Freedom Mercado stood at the center of creativity. His culinary journey had led him to this moment—a harmonious blend of Korean and Belgian cuisines, where crispy fried chicken met fluffy scallion waffles, all drizzled with a tantalizing Gochujang maple syrup
Chef Freedom’s eyes sparkled as he reminisced about the day he discovered the magic of this dish. It was a serendipitous encounter with Chef Wu, a master of fusion cuisine. Chef Wu’s wisdom transcended borders, and he shared his secret: “To create something truly original, you must embrace tradition while daring to innovate.” I had the privilege of learning from Chef Wu. The experience was truly enriching and has inspired me to strive for excellence in all that I do. I am filled with gratitude and admiration for Hand Downs Catering.
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Korean “Fried” Chicken
Marinate chicken legs (skinned for a healthier version) in a mixture of fish sauce and garlic powder. Let it absorb the flavors overnight.
Coat the chicken in an egg wash (egg + water).
Dredge the chicken in a combination of breadcrumbs and potato starch.
Bake the chicken at 400°F for 30-40 minutes until golden and crispy.
Prepare the spicy stir-fry sauce: Combine ground chili pepper, soy sauce, rice vinegar, maple syrup, garlic, ginger, gochujang (Korean red pepper paste), and water. Adjust the spice level to your liking.
Stir-fry the baked chicken in the sauce until it’s beautifully glazed.
Kimchee & Scallion Waffles
Create the waffle batter by combining all-purpose flour, baking powder, kosher salt, a large egg, milk, and chopped kimchee and scallions.
Pour the batter into a waffle maker and cook until crispy.
The savory waffles, reminiscent of Chinese scallion pancakes, are ready to play their part.
Gochujang Maple Syrup
In a small saucepan, gently heat maple syrup and gochujang until well combined and warmed through.
The sweet and spicy symphony of flavors is complete.
Plating and Garnish
Place a scallion waffle on the plate.
Top it with two pieces of the Korean “fried” chicken.
Drizzle generously with the Gochujang maple syrup.
Sprinkle toasted sesame seeds and thinly sliced scallions.
A slice of lemon adds a zesty touch.
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