Oven Fried Korean Chicken and Hotteok Waffles

To everyone in Northeast US, hope you’ve all weathered through Storm Jonas!  In NYC it wasn’t too bad, though I legit got stuck in a snow drift trying to cross the street.  We definitely never got this kind of weather in California…

Snow days are the best days for comfort food.  Warm, crispy, gooey yumminess indoors versus the cold wet fluff outside.  Like chicken wings.  Or waffles.  Chicken and waffles.  Korean chicken?  Korean chicken and waffles?  This is how my primal mind works.

Oven Fried Korean Chicken and Hotteok Waffles

I have this somewhat irrational fear of deep frying things.  I definitely eat fried things when made by others, but for some reason I’m a little freaked out of trying it at home.  Though I know that technically when deep frying is timed right at the perfect temperature that oil absorption can be minimized, the idea of so much oil in one pot just seems wasteful and excessive.  So because I’m a chicken (pun intended HA – okay I’m done now), I generally find ways around traditionally deep fried things, like these baked donuts from a while back.


sauceless so you can see that crispy skin, without the deep frying!

Oven frying chicken is incredibly easy, a lot healthier, and just as tasty with juicy meat and truly crispy skin – it just takes a bit longer.  Basically, oven frying chicken is essentially roasting.  By drawing out the moisture in the skin with baking powder then rendering out the chicken’s natural fat in the oven’s controlled heat, the skin becomes wonderfully crispy while actually removing fat instead of adding it.  Check out the original recipe from Recipe Tin Eats here for more about the science and technique.  Then I just slathered on this Sweet and Spicy Chili Glaze from Serious Eats.  Presto, low fat Korean fried chicken!


And then I decided that these little angels looked lonely.  So waffles.  Hotteoks are this awesome Korean street food that’s a sort of yeasted dough pancake stuffed with a divine ooey gooey cinnamon-sugar-nut filling.  But chicken and pancakes are like Batman and random lawyer girl, while chicken and waffles are Batman and Catwoman.  It just feels right, no?  So onto the waffle iron they went.  To be completely honest, I think this might work better with a standard waffle iron instead of Belgian for a better balance of filling to waffle – the standard would press it flatter.  But you don’t see me complaining.


Snow days and comfort food.  Korean and American fusion.  Chicken and waffles.  Some relationships were just meant to be 🙂


Oven Fried Korean Chicken and Hoddeok Waffles

oven fried Korean chicken
makes 2 servings (around 4-6 wings total)
dairy free, egg free, low(er) fat
low sugar/low carb/diabetic friendly options available

oven fried chicken – adapted from Recipe Tin Eats

  • 1 tsp baking powder
  • pinch of salt
  • 1/2 lb chicken wings or drumsticks with bone-in and skin-on

sweet and spicy chili glaze – adapted from Serious Eats

  • 1 tablespoon gochujang paste – if unable to be found or for a lower carb/sugar substitute, sriracha can be used in a pinch
  • 1/2 tablespoon reduced sodium soy sauce
  • 1 teaspoon rice wine vinegar
  • 2 teaspoons brown sugar or sugar substitute such as truvia or swerve
  • 1 garlic clove, minced
  • 1/4 teaspoon grated or ground ginger
  • 1 teaspoon sesame oil
  1. Preheat oven to 250F.  Prepare a baking tray with foil, and put on top of the tray a metal rack (like a cooling or steaming rack).  Spray tray and rack with nonstick oil spray.
  2. Dry off chicken with paper towels.  Place in a plastic bag with baking powder and salt and give a good shake to coat everything.  Dust off any excessive patches of baking powder.  Wrap the wing tips with some foil sprayed with nonstick oil spray, unlike what I did – see those burned wing tips in the above photos?
  3.  Place chicken on the rack+tray.  Bake on a lower middle rack in the oven for 30 minutes.
  4. While the chicken is baking, whisk together all the ingredients for the sauce.  If it’s too thick, add a little water; if it’s too thin, reduce it in a little saucepan (or hack it in the microwave for the ultimate lazy cook).  It should be the consistency of a thin glaze.
  5. Increase oven temperature to 425F and move the chicken rack+tray to an upper middle rack.  This is the cool part – I was totally mesmerized watching the fat render out and drip, sizzling, on the foil below (yes I’m a complete dork 😛 )  Bake for 35-50 minutes depending on how large each piece of chicken is, as you don’t want the chicken to completely dry out or else you’ll be left with chicken jerky instead of chicken wings.  The wings should look crispy and slightly golden, but don’t wait for it to get too golden as that’s too done.
  6. Remove the chicken to a plate lined with paper towels.  Toss the hot chicken (careful with your fingers – use forks or tongs!) in the prepared sauce, or brush it on, or serve the sauce to dip on the side as preferred.
  7. If you need to transport these wings to another location like a picnic, transport in an absorbent, loosely covered container (like a paper cup or bucket covered in foil).  Store any leftovers in a refrigerator.  Heat up leftovers in the oven at 350F until just warmed (5-10 minutes) or just enjoy cold 😉


hotteok (호떡) waffles – adapted from Beyond Kimchee via Dramafever
makes 2 waffles
dairy free/egg free/vegan, low fat

  • 1/2 cup bread flour
  • 1/4 cup sweet rice flour (also known as glutinous rice flour)
  • 1 teaspoon white sugar
  • 1/2 teaspoon instant yeast
  • 1/4 teaspoon salt
  • 3/8 cup (1/4 cup + 2 tablespoons) unsweetened almond milk or milk of choice
  • 1 teaspoon canola oil
  • 2 tablespoons brown sugar
  • 1/4 teaspoon cinnamon
  • 2 teaspoons chopped walnuts or nuts of choice
  1. Mix together the bread flour, sweet rice flour, white sugar, yeast, and salt.  Warm up the almond milk to a lukewarm temperature (slightly warmer than body temperature) and add the milk and oil to the dry ingredients.
  2. Knead the dough for a few minutes to a smooth ball.  Cover the dough with a damp towel or plastic wrap and place in a warm place to double, approximately 45-60 minutes.
  3. While waiting for dough to rise, mix together the brown sugar, cinnamon, and chopped walnuts for the filling.
  4. Punch the risen dough down and divide into two.  While keeping the other piece covered so it doesn’t dry out, flatten one piece, pile on half the filling mixture (about 1 1/2 tablespoons), and pinch close.  Make sure you can’t see any filling peeking out.  Repeat with the other piece.
  5. Cover dough and let rest for 10 minutes.  Spray waffle iron with nonstick oil spray and preheat to medium.
  6. Once waffle iron is heated, flatten one dough piece between your palms and waffle it for about 2-3 minutes.  Check it for doneness and waffle for a bit more if needed to your desired level of crispiness.  Remove and repeat with the second dough piece.
  7. Serve hot, yum.  You can freeze any leftovers and reheat in the oven at 350F for a few minutes until warm or microwave it if you don’t mind it not being as crispy.

Nutritional description: oven frying the chicken instead of deep frying seriously slashes the calories and fat.  The nutritional information may be inaccurate as it’s impossible to calculate how much fat is rendered out during the baking process – so it’s actually a little less than the numbers given!  The waffles are a bit more gratuitous with all the added sugar but just consider it eating dinner (or breakfast or lunch) and dessert at the same time!

Nutritional information (without any diabetic substitutions):

1/4 lb Korean chicken (fat- Calories 283, Total Fat 17.2g, Saturated Fat 4.9g, Cholesterol 125.9mg, Carbs 10.9g, Fiber 0.6g, Sugars 7.5g, Protein 20.7g, Sodium 760.5mg

1 waffle – Calories 275, Total Fat 4g, Saturated Fat 0.2g, Cholesterol 0mg, Carbs 53g, Fiber 2.2g, Sugars 14.5g, Protein 6.3g, Sodium 325mg




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