Throwback WAFFLE WEDNESDAY French Fry Edition RANCH SEASONED WAFFLE

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Decibel Korean Fried Chicken Menu — Decibel Korean Fried Chicken. $ 6. Bulgogi Egg Rolls 2pc. beef, caramelized onions, carrots, green onions, bulgogi sauce. $ 8 - add chicken $3. Loaded Fries. waffle fries, kimchi, green onions, fly sauce, spicy bbq. $ 8. Korean Fried.

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Namu Original - Waffle Fries + KBBQ + 4-cheese blend + pan-fried kimchi + cilantro and a fried egg, topped off with Joe's Spicy and Spicy Aioli sauce. Kimchi Fried Rice Spiciest Korean Dish on Menu - Kimchi + cabbage + rice + green onion + kimchi sauce + KBBQ, stir-fried with a fried egg on top.

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Directions. Marinate the chicken: In a bowl, combine the chicken pieces and buttermilk. Cover and refrigerate for at least 1 hour or overnight. Prepare the waffle batter: In a large bowl, whisk together the flour, baking powder, sugar, and salt. In another bowl, whisk together the eggs, milk, and melted butter.

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1. Mix together all the ingredients of the marinade in a bowl then add in the meat, making sure to fully coat everything. Marinade the meat at least 30 minutes before cooking. (Better if overnight.) Once ready, cook in a pan with a bit of oil until cooked through and browned.

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Instructions. Fill a large bowl with 4 cups ice and top with cold water. Scrub 2 pounds russet potatoes under running cold water and pat dry with paper towels. Using a mandoline set to waffle cut or a hand-held crinkle cutter, carefully slice the potatoes to 1/4-inch or 1/8-inch thickness.

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Put the flour in a bowl. Pour the vegetable oil in a pan approx. 2 to 3 inches deep. Place over medium heat for 5 minutes, check with an instant read thermometer, it's ready when the temp is 350 degrees. Remove three chicken tenders from the buttermilk, coat each in the flour, and fry in the oil 8-9 minutes.

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The chicken sandwhich and waffle fries were amazing. The chicken breast was massive, the meat was tender, and the breading was and crispy even once I took it home. Medium spicy level was not too hot at all. The waffle fries have a really nice seasoning on them, and the sauce they give you to dip in is great.

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1. Dredge chicken completely in Korean flour mixture, making sure the chicken is completely covered evenly. 2. Heat your favorite frying oil (approx 1.5 inch depth depending on the pan you are using) to 350°F or when the wooden chopstick bubbles fast! (old school trick) Oil does not have to completely cover chicken because you will be flipping.

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Blanch for 2 minutes. Drain the potato and rinse in cold running water to remove any excess starch. Drain the potato and dry out out the pieces with a cotton cloth or paper towel. Put the potato into a bowl and mix with 2 tablespoons flour. Set aside. Skewer the hot dogs on skewers or wooden chopsticks.

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Preparation Instructions: To prepare the honey butter sauce; bring to a boil in medium skillet, butter, brown sugar, soy sauce and honey. Simmer for 5-10 minutes until a thick and syrupy glaze is formed. Hold warm for service. For each serving; prepare 8 oz. of fries according to package instructions. Toss to coat with honey butter sauce.

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Fold in the white onion, green onions, diced kimchi, salt, and pepper into the batter until just combined. Preheat a waffle maker and spray it with cooking spray. Scoop 1/2 cup of batter into the waffle maker at a time. Cook according to the manufacturer's instructions. Waffles should take about 4 minutes to cook fully, but cooking time may vary.

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Here's the short answer. The best dishes to serve with Korean fried chicken are pickled daikon radish, garlic butter rice, Korean bean sprouts, soy braised potatoes, or corn cheese. You can also serve tteokbokki, cucumber salad, blanched spinach, or bao buns. Try sweet potato mash or cheddar waffles for unusual but tasty options.

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Kimchi Jeon Waffle. Image Credit: @milkable on Instagram. If you're a fan of Korean pancakes, you can use your waffle pan to make some Kimchi Jeon! Prepare the batter as usual, but simply spread it onto the waffle pan. Make sure to coat the waffle pan with sufficient oil and add more if necessary to achieve a crispy texture.

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Marinate the bulgogi. In a large mixing bowl, mix together the pureed Korean pear, pureed onion, minced garlic, minced ginger, soy sauce, and brown sugar. Add the sliced beef and mix until thoroughly coated. Lastly, add the sesame oil and mix until combined. Cover and chill in the refrigerator for at least 3-4 hours.