Phoebe Melnick
Phoebe Melnick
June 22, 2017

I love fried chicken and waffles. It has the best combination of salty and sweet with a crunch. It’s everything you could want in a Sunday brunch and more. And then there’s Vandal’s take on the classic - a Thai basil, Hong Kong style bubble waffle topped with chicken katsu and three sauces that add a sweet heat. Invite all of your friends over this weekend and make this for them as soon as physically possible.

 Chicken and Thai Basil Waffles

Hong Kong Waffles


  • 2.5 cups flour
  • 1 tbsp. Baking powder
  • 1 tbsp. Kaffir lime powder
  • 1.5 tsp. Salt
  • 2 tbsp. Sugar
  • 1.25 cups Milk
  • 2 Eggs
  • .75 cups Water
  • 7 tbsp. Butter
  • 1 oz. Thai basil
  • 1 oz. Parsley


Combine .5 cups water with sugar and butter in small sauce pan over low heat until butter and sugar melt.

Mix flour, baking powder, Kaffir lime powder and salt in a large bowl.

Make a well in the center and add eggs and milk.

In a blender place the parsley, Thai basil and the remaining water.

Blend well till a smooth puree is formed and a bright green color.

Add water, sugar and butter mixture to mixing bowl and stir batter well.

Add the Thai basil and parsley puree at the end.

Cook in 200 degree waffle iron for 4.5 minutes

Chicken Breast

  • 4 boneless chicken breasts
  • 1 cup Flour
  • 2 Eggs
  • 1 cup Panko bread crumbs


Butterfly the chicken breast and pound thin with mallet. Cut into 4 oz. pieces. Dredge in flour, dip in egg and then coat thoroughly with panko

Heat oil to 350 degrees and fry until golden brown and cooked through.

Tonkatsu Sauce

  • 1 cup Ketchup
  • .5 cup Oyster sauce
  • .75 cup Worcestershire sauce
  • 6 tbsp. Sugar

Combine all ingredients.

Sesame Kewpi

  • 1 cup Kewpi mayonnaise
  • .5 tsp. Sesame oil
  • 2 tbsp. Water

Combine all ingredients.

Sriracha Drizzle

  • 1 cup Sriracha
  • .5 cup Rice vinegar
  • .5 cup Olive oil

Combine sriracha and rice vinegar in a blender. Emulsify with olive oil.

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