Dorothy Porker

Indonesian Chicken and Pandan Waffles

A few years ago I was daydreaming about having a food truck and what my menu might be. If you’re a home cook wanting to turn professional I really believe in doing only one thing and doing it well.

One of the ideas I landed on was a chicken and waffle spot. With a classic chicken and waffle, a Korean chicken and waffle and… and… I knew I needed a third because good things come in threes but what other chicken and waffle combo could knock your socks off?

And then it hit me: Indonesian chicken and waffles!

I already had my favorite Indonesian fried chicken recipe from when I was a kid and figured I could easily turn gado gado into a slaw, I just needed to find the waffle to go with it. Luckily: pandan waffles are a thing. You can find the recipe I use for pandan waffles here. They go amazingly well with the chicken and gado gado, but are also a perfect snack. Be sure to get a bite in of everything for the full flavor experience.

Indonesian Chicken and Waffles

Inspired by the classic American fried chicken and waffles, this is my Indonesian take on chicken and waffles, with gado-gado slaw.
Prep Time1 hr
Cook Time30 mins
Total Time1 hr 30 mins
Course: Main Course
Cuisine: Asian
Servings: 2 people


For the chicken

  • 2 skin-on de-boned chicken thighs p/p
  • a fist full of tamarind
  • 1 tbsp of salt

For the gado-gado slaw

  • 3 cups of grated cabbage of choice I like red cause it’s pretty
  • 2 cups of grated carrot
  • 2 spring onions finely chopped
  • 2 shallots finely chopped
  • 3 de-seeded Spanish peppers finely chopped
  • 1 clove of garlic finely chopped
  • 2 tsp trassi fermented shrimp paste
  • ½ tsp galangal powder or 1/2 inch freshly grated
  • 1 ½ tsp tamarind
  • 2 tbsp palm sugar
  • 1 tsp salt
  • 7 tbsp peanut butter
  • 3 kafir lime leaves bruised
  • ¼ cup santen block creamed coconut
  • 1 tbsp ketjap manis Indonesian sweet soy sauce


Make the chicken

  • Mix the tamarind and salt with a cup or so of lukewarm water, dissolving as much of the tamarind as possible. Add the chicken and marinate for a minimum of 4 hrs to overnight. Deep fry with the lid on until crisp and caramelized and almost burned at the edges.

Make the slaw

  • Bring the shallots, pepper, clove of garlic, trassi, galangal, tamarind, palm sugar and salt to the boil with 1 1/5 cups of water in a small sauce pan. Stir in the peanut butter. Let it come to a boil again, add the santen and stir until dissolved. Finish with the ketjap manis to give the sauce a slight gloss. When the sauce has cooled completely, mix it into the cabbage, carrot and spring onion.
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