Korean Honey Butter Chickee & Waffles

Who says going meat-free can’t be delicious? Add an extra oomph to your next plant-based meal.

Servings: 4

For oat waffles

Ingredients:

1 ½ cups (128 grams) oat or whole wheat flour
2 teaspoons baking powder
½ teaspoon salt
Pinch of cinnamon, optional
¾ cup room temperature milk of choice (light coconut milk, nut milk, cow’s milk)
5 tablespoons unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract

Instructions:

In a mixing bowl, whisk together the dry ingredients: oat flour/whole wheat flour, baking powder, salt and cinnamon. In another bowl, whisk together the wet ingredients: milk, unsalted butter, eggs and vanilla extract.
Pour the wet ingredients into the dry ingredients. Stir with a big spoon until just combined (the batter will still be a little lumpy). Let the batter rest for 10 minutes so the oat flour has time to soak up some of the moisture. Plug in your waffle iron to preheat now (if your waffle iron has a temperature/browning dial, set it to medium-high).
Once 10 minutes is up, give the batter one more swirl with your spoon. Pour batter onto the heated waffle iron, enough to cover the center and most of the central surface area and close the lid. Once the waffle is deeply golden and crisp, transfer it to a cooling rack or baking sheet. Don’t stack your waffles on top of each other, or they’ll lose crispness. If desired, keep your waffles warm by placing them in a 200 degree oven until you’re ready to serve.

For honey butter chicken

Ingredients:

Instructions:

After pre-heating the air-fryer, add a few sprays of oil and air-fry the plant-based chickiee at 180 degrees for 20mins or until golden brown.
Heat up the Zhng It’s Korean Honey Butter sauce.
In a large bowl, toss the chickee popcorn and honey butter sauce together until well-coated.
Serve over prepared waffles; together with any with unsalted nut butter, or any other toppings that you enjoy.

—