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Korean Fried Chicken and Rice Waffles | Gochugaru Fried Chicken
Chicken and Waffles is a soul food staple that marries the crunch of fried chicken with the soft sweetness of a breakfast waffle. The first time I tried this was at a Roscoe’s when I was living in Los Angeles. While I love my waffles soaked in maple syrup and butter, this was when I discovered I don’t like maple syrup on fried chicken. So while my friends swooned and marveled at this combination, I quietly separated the sweet and savory on my plate. I do enjoy some sweet + savory combinations, but this wasn’t it for me.
Lately, I have been experimenting with making rice waffles. Also, with Korean fried chicken at home. Then the epiphany came. Korean Fried Chicken and Rice Waffles. Why isn’t this a thing? Or is it a thing and I just have no clue? Nonetheless, I’m so excited to share this recipe. I like boneless chicken thighs here. My rice waffles are sturdy enough where you can pick this up and eat this like an open sandwich. Or use a knife and fork, whatever’s clever. I’m also kind of obsessed with my Korean gochugaru spicy sauce. It’s so good that I kept taking spoonfuls of this sauce. I was even worried I wouldn’t have enough to drizzle on my chicken. I’m making double batches of this sauce from now on. So good.
The Secret to Juicy, Crispy Korean Fried Chicken
The foundation of any great fried chicken is the prep. We start with a buttermilk brine to ensure the boneless thighs stay incredibly tender and flavorful. For that iconic spicy kick, both our breading and drizzle sauce features a vibrant gochugaru Korean red pepper spice mix, delivering a smoky, sweet heat that sets this dish apart from traditional fried chicken.
Why This Gochugaru Fried Chicken Recipe Is Completely Obsession-Worthy
Let’s talk about that spice blend. Gochugaru brings a distinctive smoky-fruity heat that’s more nuanced and complex than your average chili flake. Layered with smoked paprika, ginger powder, cayenne, white pepper, garlic and onion granules, brown sugar, cumin, and salt — this is a spice mix with range. It seasons the buttermilk marinade, it coats the chicken, and it shows up again in the drizzle sauce, because once is never enough.
The boneless thighs are the real MVP here. More flavorful than breast meat, they stay juicy through the fry and hold up beautifully against all that bold seasoning.
What Even Is a Rice Waffle and Why Are You About to Make It Every Week?
The rice waffle is the plot twist nobody saw coming. Made from cooked rice, potato starch, soy sauce, sesame oil, and salt — pressed into a hot waffle iron — it comes out with this magical combination of crispy exterior and delightfully chewy interior that is completely unlike any waffle you’ve had before. It’s gluten-free-friendly, it’s pantry-friendly, and it is deeply satisfying in a way that’s hard to explain until you bite into one.
The Drizzle Sauce That Ties Everything Together
Good sauce is non-negotiable. Great sauce is a lifestyle. This kewpie mayo, gochujang, honey, soy sauce, and spice mix drizzle is the glossy, spicy-sweet finishing touch that takes this dish from “really good” to “I’m texting everyone I know.” Kewpie’s umami-rich creaminess, gochujang’s deep fermented heat, and honey’s sweetness create a sauce that’s got complexity, balance, and absolutely zero chill.
What’s in the gochugaru spice mix
- gochugaru (Korean red pepper powder)
- smoke paprika
- ginger powder
- onion powder
- garlic granukes
- brown sugar
- cumin
- cayenne
- white pepper
- salt
What’s in the Korean Fried Chicken
- boneless chicken thighs
- gochujang
- buttermilk
- all-purpose flour
- corn starch
- gochugaru spice mix
- honey
- low-sodium soy sauce
- salt
Korean Fried Chicken and Rice Waffles
Experience the perfect harmony of heat, crunch and comfort with this Korean Fried Chicken and Rice Waffles recipe. We’ve reimagined the classic brunch staple by pairing succulent boneless chicken thighs with our signature crispy rice waffles. This isn’t just a meal, it’s a texture rich journey that brings Korean flavors to your kitchen.
Tender and flavorful, the buttermilk brine breaks down enzymes in the chicken for a melt-in-your-mouth result. Authentic Korean gochugaru spice provides a complex depth of flavor without being overwhelmingly spicy. The pairing of crispy rice waffles and fried chicken offers a double crunch experience that flour waffles can’t match.
- Category: Dinner, Lunch
- Method: Frying
Ingredients
Units
Scale
- 8 boneless skinless chicken thighs, trimmed, each thigh cut in half
- 4 cups of canola oil for frying (vegetable or avocado are fine too)
- 4 rice waffles (recipe here)
Gochugaru Spice Mix (You will need this for the brine, dredge and drizzle sauce)
- 4 tablespoons gochugaru powder (Korean red pepper powder)
- 2 tablespoons brown sugar
- 2 tablespoons smoke paprika
- 1 tablespoon kosher salt
- 1 tablespoon garlic granules
- 1 tablespoon onion powder
- 1 teaspoon powdered ginger
- 1/2 teaspoon cumin
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon white pepper
Buttermilk Brine
- 1 cup buttermilk
- 1 tablespoon gochujang
- 1 tablespoons Gochugaru Spice Mix
- 1 tablespoon kosher salt
Flour Dredge
- 1 1/2 cups (185 grams) all-purpose flour
- 1/2 cup (60 grams) cornstarch
- 2 tablespoons Gochugaru Spice Mix
- 1 teaspoon kosher salt
Rice Waffles
- 4 cups of cooked rice
- 4 tablespoons potato starch
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon sesame oil
- 1/4 teaspoon salt
Spicy Gochugaru Drizzle Sauce
- 1/2 cup kewpie mayo
- 2 tablespoons Gochugaru Spice Mix
- 1 tablespoon honey
- 1 tablespoon gochujang
- 1 tablespoon low sodium soy sauce
- 1/2 teaspoon kosher salt
Garnish
- chopped scallions
- sesame seeds
Instructions
Spice Mix
- Combine all the spice ingredients in a medium bowl. Use your hands to break up any clumps.
Brine Chicken
- In a large container with a lid, whisk together buttermilk, gochijang, gochugaru, and salt. Use tongs to add coat each chicken in the brine and make sure each piece is evenly coated. Cover and refrigerate for at least 2 hours or up to 24 hours. Overnight is best.
Make Spicy Korean Drizzle Sauce
- Whisk together all the ingredients for the sauce: kewpie mayo, Gochugaru Spice Mix, honey, gochijang, soy sauce, and salt. Let that sit to allow the sugar in the spice mix to dissolve. Pour into a squeeze bottle or store in a container.
Fry Chicken
- In a skillet or dutch oven, heat about 3 inches of oil to 350°F. Line a baking sheet with parchment paper. Line a 2nd baking sheet with a wire rack.
- Combine and whisk together the dredge ingredients. Remove the chicken from the brine one piece at a time and dredge both sides of the chicken in the flour mixture. Place the dredged chicken on the lined baking sheet. Repeat for the rest of the chicken.
- Carefully place each chicken into the hot oil and fry for 6 to 8 minutes, turning each piece halfway through cooking. Move the cooked chicken to cool on the wire rack.
Rice Waffles
- Preheat your waffle iron.
- Combine cooked rice, potato starch, soy sauce, sesame oil and salt. Toss together to mix well. Spread the rice mixture on to your waffle iron, about 3/4 inch to 1 inch thick rice per waffle. Depending on the size of your waffle iron, you may need to do this in batches. Press close the waffle iron and let that cook until your rice waffle is just crispy on the outside. Use a fork to remove your rice waffle from the iron.
Assemble the chicken and waffles
- Place 1 or 2 pieces of Korean fried chicken on top of a rice waffle. Drizzle with Korean drizzle sauce and garnish with scallions and sesame seeds.
❓ FAQ’s for Korean Fried Chicken and Rice Waffles
Can I use chicken breast instead of boneless thighs?
You can, but thighs are strongly recommended here. They’re juicier, more forgiving in the fryer, and carry the bold spice flavors far better. Breasts can dry out quickly — save them for another day.
What is gochugaru and where can I find it?
Gochugaru is a Korean red chili flake with a distinctive smoky, mildly sweet, and fruity heat — it’s the backbone of kimchi and a whole world of Korean cooking. You’ll find it at Korean or Asian grocery stores, online, or increasingly in the international aisle of well-stocked supermarkets.
Can I make the rice waffles ahead of time?
Yes! Make the rice waffle mixture ahead and refrigerate. The waffles themselves are best fresh out of the iron, but you can re-crisp them in an oven or air fryer at 375°F for a few minutes. They hold up surprisingly well.
Is this dish spicy?
It has a kick, but it’s not blow-your-face-off spicy. The buttermilk in the marinade tempers the heat, and the honey in the drizzle sauce balances it out beautifully. If you’re spice-sensitive, simply reduce the cayenne and gochugaru. If you’re a heat lover, feel free to turn it up. 🌶️
Can I make this in an air fryer?
Absolutely. Spray generously with oil, air fry at 400°F for 18–22 minutes, flipping halfway through. You’ll still get a satisfying crust — just a little lighter than the deep-fried version.
What’s the best way to store and reheat leftovers?
Store chicken and waffles separately in airtight containers in the fridge for up to 3 days. Reheat the chicken in an oven or air fryer to bring the crunch back. Microwave is fine for speed but will soften the crust — totally acceptable on a lazy Tuesday.
Can I make this gluten-free?
The rice waffles are naturally gluten-free (just double-check your potato starch and soy sauce brands — use tamari instead of soy sauce to be safe). For the chicken dredge, swap in a gluten-free flour blend or use rice flour for a similarly crispy result.
What does the buttermilk marinade do?
Buttermilk gently tenderizes the chicken and helps the spiced coating cling on for dear life, giving you that craveable crispy crust.
What is Kewpie mayo and can I substitute it?
Kewpie is a rich, slightly tangy Japanese mayo made with egg yolks and rice vinegar. Regular mayo works in a pinch, but Kewpie adds that extra umami silkiness to the drizzle.
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