I’m jumping up and down, counting the days to my holiday! This time, I’ll stop over in Hong Kong – the birth place of Egg Waffle. I don’t think they have sweet or savory egg waffles there, but I am sure I will be in egg waffle galore.
I hope you’ve been enjoying all these egg waffle recipes because today is the last day of the egg waffle series. This chicken egg waffle is one of my comfort food. The texture of the egg waffle, the crunchiness of lettuce, fresh tomatoes, delicious chicken with wasabi mustard – all combined into one.
Another fun ingredient you can add is nori strips (seaweed) on top of the chicken. This egg waffle comes out thick and quite heavy for 1 person, so I always share it with someone else. The best way to enjoy it is of course when the egg waffle is still crunchy and warm.
If you’re curious to try this at home, check out the giveaway below for a chance to win Nordic Ware Egg Waffle Pans. And of course, a big shoutout to Nordic Ware for sponsoring my first blogiversary. To learn more about Nordic Ware, check out their site or follow them on Facebook, tweet them here, take a peek on their Instagram, get creative recipes on their Pinterest and YouTube site.
Ingredients
Egg Waffle:
- 1 cup flour
- 11/2 tsp bk. powder
- 2 tbs tapioca starch
- 1/4 tsp salt
- 2 eggs
- 1/2 cup sugar
- 2 tbs evaporated milk
- 1/2 cup water
- 1 tsp custard powder
- 2 tsp vanilla
- 2 tbs vegetable oil
Chicken:
- 1 lb chicken tenders
- Black pepper
- 2 cups panko bread crumbs
- 1/2 tsp cayenne pepper
- 2 eggs
- 1/4 cup milk
- 1 cup flour
Wasabi Mustard:
- 1 tsp mayonnaise
- 1 tsp yellow mustard
- 1/2 tsp wasabi paste
- 1/4 tsp apple cider vinegar
- Salt
Topping:
- 1 lettuce shredded
- 3 to matoes slice
Instructions
- Egg waffle: combine all the ingredients in a bowl and whisk to combine, make sure that all the lumps are whisked out and the mixture is smooth.
- Cover the mixture and refrigerate it for an hour.
- Heat the egg waffle pan on the burner over medium high heat, until just hot. When you're ready, lower the heat to medium low heat.
- Pour about 3/4 cup of batter on one plate, spreading about 80% and as evenly as possible. Place the other plate on top. Hold the handle firm to keep the two sides closing tight and flip the pan over so the mold fill evenly.
- Cook for about 2 minutes on each side. Carefully remove it and cool on a rack before serving.
- Fried Chicken: Place breadcrumbs in a separate shallow bowl, and mix with ground black pepper and cayenne pepper.
- Mix the eggs and milk in another container.
- Dredge the chicken tenders in the flour, the eggs and the bread crumbs, and set aside. Put them in the fridge to dry out for about 20 minutes. This will help the coating stick to the chicken better.
- In small batches, fry chicken 6 to 8 minutes, or until golden brown. Remove chicken, and drain on paper towels.
- Wasabi Mustard: combine all the ingredients and set aside.
- To serve: Add lettuce and tomato on egg waffle. Top with fried chicken and drizzle with wasabi mustard.
Madelyn says
That looks so yummy! What an awesome pan to have!
Bethany says
I’ve never seen anything like this! Yum!!
Christina says
This sounds amazing! The wasabi mustard sounds so good. Thanks for sharing! I entered the giveaway!
Carly says
Oh my gosh, this looks DELISH!!!
Liz says
Egg waffles are new to me—but your wrap looks scrumptious, Linda!
Gina @ Running to the Kitchen says
I’ve seen so many egg waffles lately that I now totally need one in my life! Looks amazing!
Lauren Kelly Nutrition says
Love this pan! This looks amazing!
Alice @ Hip Foodie Mom says
Linda!!!! oh my gawd, this is AWESOME! OH MY GAWD!!!
Kelly - Life Made Sweeter says
Wow!!! Now this is one amazing sandwich! I loved all your egg waffle recipes! This savory one looks incredible! *drools
David says
So many new kitchen gadgets come out that I can’t keep up. This is definitely unique.
Allie | Baking a Moment says
What a fun way to use an egg waffle! Love this unique dish 😉
Jess @ whatjessicabakednext says
This wrap looks amazing! I love the flavours! 😀