THE DAIRY KITCHEN
High protein Japanese-style Chicken and Waffles
By Julia Wharington - Paddock 2 Pixel
Serves
5
Difficulty
Advanced
Preparation
30 MINS
Cooking
15 MINS
Whey protein does not always have to be in the form of protein bars or a shake; it can be incorporated into meals. Here it is added to the chicken batter and the waffles to provide a total of 23g of protein per serve including the protein from the chicken.
Ingredients
2 teaspoons soy sauce1½ teaspoons sake
1 teaspoon grated ginger
4 chicken thigh fillets, each cut into 4 pieces
30g Australian sour cream
1 tablespoon lemon juice
2½ teaspoons soy sauce, extra
2 teaspoons tahini
60g red cabbage, thinly sliced
60g carrot, cut into thin strips
50g snow peas, thinly sliced
50g kohlrabi, cut into thin strips
140g plain flour
40g buckwheat flour
40g Australian unflavoured whey protein isolate (wpi)
20g caster sugar
2 teaspoons baking powder
¾ teaspoon salt
½ teaspoon ground ginger
250-280ml Australian full cream milk, warmed
60g Australian unsalted butter, melted
2 eggs, separated
1 litre vegetable oil, for deep frying
80g potato flour
15g Australian unflavoured whey protein isolate, extra
1 tablespoon toasted sesame seeds, to garnish
Mayonnaise, for serving
Method
- Combine soy, sake and grated ginger in a large bowl, add the chicken, cover, chill and marinate for 1-3 hours.
- To make coleslaw, combine the sour cream, extra soy, tahini and lemon juice in a large bowl. Add the cabbage, carrot, snow peas and kohlrabi and toss to coat. Cover and chill until required.
- Sift together the flours, whey protein, sugar, baking powder, salt and ginger. In a large bowl, whisk milk, butter and the egg yolks until combined. Carefully stir the dry ingredients into the wet ingredients; a few lumps can remain. Beat egg whites to stiff peaks and then fold into the batter.
- Make 5 waffles in a hot waffle maker according to manufacturer’s directions. Keep them warm and crisp, without stacking, in a 50°C oven.
- In a deep frypan heat vegetable oil to 180°C. Thoroughly mix potato flour and extra whey protein in a shallow bowl. Remove chicken from the marinade, coat lightly in the potato flour mixture, then fry for 4-5 minutes or until cooked (the internal temperature of the chicken has reached 75°C) and golden brown. Drain on paper towels.
- To serve, spoon some slaw onto each waffle and top with 3 chicken pieces. Garnish with toasted sesame seeds and serve with mayonnaise.
