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Asian Chicken Waffle Panini


You might think this is crazy.

 

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It’s a waffle panini. You’ll like it, I promise.

If you think I’m off the charts with this, I saw a bbq pork slider made with little donuts yesterday on Pinterest. Don’t get me wrong; it looked delicious.

You know that crazy addictive ginger salad dressing at Japanese/Hibachi restaurants that everybody loves? About two years ago I discovered Makato (it’s a brand) at Publix and I’ve been an obsessed since.  I could drink it.

I’ve drenched it over chicken and grilled it, sauteed broccoli in it, used it as a dip for vegetables, etc. I could go on and on.

This panini consists of shredded chicken tender thighs, slaw made with that luscious ginger dressing and fresh cilantro in between two savory waffles.

It’s ridiculous.

 

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In a good way.

 

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I had to dip mine in extra dressing.

Asian Waffle Panini

Asian Waffle Panini

Ingredients

  • 1 batch of waffles - click here for recipe. (Make these ahead of time.)
  • 1 lb. chicken thighs
  • 1/3 cup soy sauce
  • 1/4 cup rice wine vinegar
  • 2 tbsp honey
  • 1 tbsp sesame oil
  • 1 bag slaw mix (with carrots)
  • Bottled ginger dressing (like Makato)
  • Fresh cilantro, roughly chopped

Instructions

  • Combine soy sauce through sesame oil and place chicken in a large zip lock bag with marinade.
  • Refrigerate at least an hour.
  • Preheat oven to 400 degrees.
  • Bake chicken for 25-30 minutes, until done. Let cool and shred.
  • Mix the slaw with enough dressing to suit your taste - I'm not giving a measurement; you may want a little or a lot.
  • Assemble the panini, on one waffle pile shredded chicken, slaw and cilantro and top with another waffle.
  • Grill in a panini maker or in a pan on the stovetop.
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https://www.dixiechikcooks.com/asian-waffle-panini/

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