Print Recipe

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.