Brunch, But Make It Southeast Asian: Our Ultimate Fried Chicken & Waffles

Brunch is more than just a meal—it’s a ritual. A time to linger, to indulge, and to celebrate flavors that bring joy. And for us, that means reimagining the classic fried chicken and waffles with bold, Southeast Asian flavors.

Our version fuses the fragrant, almost floral essence of pandan with crispy, golden fried chicken coated in a crunchy cornflake crust. To tie it all together? A luscious, spicy-sweet coconut sticky sauce that drapes over each bite like a dream.

Fried chicken and waffles have long been a staple in American soul food, with roots tracing back to the 1930s when it gained popularity in Harlem’s jazz clubs. The dish became the perfect late-night meal—hearty, satisfying, and a mix of sweet and savory. Over time, it has become a brunch classic, loved for its comforting contrasts in flavor and texture. In our version, we celebrate this history while weaving in the rich, deep flavors of our Vietnamese roots.

Pandan, often referred to as the "vanilla of Southeast Asia," has a distinct, slightly nutty aroma that instantly transports us back to childhood desserts and snacks. Meanwhile, fish sauce, a cornerstone of Vietnamese cooking, brings a bold umami depth to the coconut sticky sauce, balancing its sweetness with a savory complexity. These ingredients are more than just flavors—they’re a reflection of our heritage, our nostalgia, and our love for food that tells a story.

Here’s how to make this masterpiece at home!

Pandan Waffles (Makes ~8 waffles)

These waffles are crisp on the outside, soft on the inside, and infused with the unmistakable aroma of pandan.

Ingredients:

• 2 ½ cups all-purpose flour
• ⅓ cup sugar
• 2 ½ tbsp cornstarch
• 2 ½ tsp baking powder (or just shy of 1 tbsp)
• ¾ tsp baking soda
• 1 ¼ tsp salt
• 2 cups coconut milk (pre-steeped with pandan leaves)
• 1 ⅓ cups unsweetened plant-based milk (or 1 ¼ cups + a splash)
• ⅓ cup melted vegan butter
• 3 eggs
• 2 ½ tsp pandan extract
• 1 ¼ tsp vanilla extract
• ⅓ cup melted vegan butter (for brushing)

Instructions:

1. Preheat your waffle iron and lightly grease it.
2. In a large bowl, whisk together flour, sugar, cornstarch, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together coconut milk, plant-based milk, melted butter, eggs, pandan extract, and vanilla extract.
4. Gradually combine the wet and dry ingredients, mixing until just smooth (don’t overmix!).
5. Pour batter into the waffle iron and cook according to manufacturer instructions until golden and crisp.
6. Brush with melted butter and set aside.

Spicy-Sweet Coconut Sticky Sauce (Serves ~6)

The perfect balance of heat, umami, and sweetness to drizzle over your waffles and fried chicken.

Ingredients:

• 2 ¼ cups coconut milk
• ⅔ cup fish sauce
• 2 ½ cups sugar
• 4 tbsp cornstarch + 4 tbsp water (cornstarch slurry)
• ½ cup cayenne pepper (adjust to taste!)
• 1 tsp neutral oil (optional, for extra glossiness)

Instructions:

1. In a saucepan over medium heat, combine coconut milk, fish sauce, and sugar. Stir until the sugar dissolves.
2. Bring to a gentle simmer, then slowly whisk in the cornstarch slurry.
3. Stir constantly until the sauce thickens to a glossy, drizzle-able consistency (about 3-5 minutes).
4. Remove from heat and whisk in a teaspoon of neutral oil for extra silkiness. Let cool slightly before serving.

Cornflake-Crusted Dairy-Free Fried Chicken Tenders

This ultra-crispy fried chicken is the perfect pairing for our pandan waffles. The cornflake crust adds an irresistible crunch while keeping things dairy-free.

Ingredients:

Here’s an estimated recipe based on your ingredients and method, scaled for about 6-8 people:

Cornflake-Crusted Spicy Fried Chicken Tenders

Ingredients:

For the marinade:

• 2 lbs chicken tenders (about 12-16 pieces)
• 2 cups oat milk
• 2 tbsp lemon juice (to make “buttermilk”)
• 2 tbsp sambal
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 1 tbsp paprika
• 1 tsp cayenne pepper
• 2 tsp bouillon powder
• 1 tbsp sugar
• 2 tsp salt
• 1 tsp black pepper

For dredging:

• 1 ½ cups all-purpose flour
• 1 tsp salt
• 1 tsp black pepper

For the egg wash:

• 2 eggs
• 1 tbsp sambal

For the coating:

• 4 cups cornflakes, crushed to panko-size crumbs

For frying & finishing:

• Neutral oil (enough for shallow frying, about 1 inch deep)
• 1 tsp cayenne pepper
• 1 tsp salt
• 1 tbsp furikake

Instructions:

1. Marinate the chicken: In a large bowl, whisk oat milk and lemon juice, then let sit for 5 minutes to create dairy-free “buttermilk.” Stir in sambal, onion powder, garlic powder, paprika, cayenne, bouillon powder, sugar, salt, and black pepper. Add chicken tenders, cover, and marinate for at least 1 hour (or overnight for deeper flavor).
2. Prep the dredging station: Set up three bowls—one with flour mixed with salt & pepper, one with beaten eggs and sambal, and one with crushed cornflakes.
3. Coat the chicken: Shake off excess marinade, dredge in flour, dip in egg wash, then coat in crushed cornflakes, pressing to adhere well.
4. Fry the chicken: Heat oil in a pan over medium heat (about 350°F/175°C). Fry tenders in batches for 3-4 minutes per side until golden brown and crispy. Drain on a wire rack.
5. Season & serve: While hot, sprinkle fried chicken with cayenne, salt, and furikake. Serve 1-2 pieces on a pandan waffle, drizzle with coconut sticky sauce, and garnish with pickled daikon and sliced peppers.

Bringing It All Together

To serve, layer a fluffy pandan waffle with a few crispy fried chicken tenders, then drizzle generously with the coconut sticky sauce. For an extra kick, add fresh sliced chilies or a squeeze of lime.

This is our ode to brunch—an explosion of textures and flavors that honor both comfort and innovation.

Let us know if you give it a try! #BrunchButMakeItSoutheastAsian

Share your creations with us on social media using #NguyenFoodStall and tag @NguyenFoodStall