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1
Special equipment: a deep fryer
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2
Preheat a deep fryer filled with canola oil to 375 degrees F. Set up a steamer that can fit the chicken.
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3
Stir together the lemongrass paste, Thai bird chilies and turmeric in a small bowl.
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4
Set aside.
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5
Put the coconut milk in a medium bowl.
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6
Season the chicken with salt, pepper and fish sauce.
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7
Rub the lemongrass spice paste evenly over each piece.
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8
Submerge the chicken in the coconut milk for 5 minutes.
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9
Transfer to the steamer and sprinkle with the lime juice.
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10
Steam until cooked through and no trace of pink remains, about 22 minutes.
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11
Transfer the chicken to the deep fryer and cook until crispy, 2 to 3 minutes.
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12
Divide the waffles among plates.
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13
Top with the Honey Sesame Butter and allow it to start melting.
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14
Top with some of the chicken and drizzle with 2 to 3 tablespoons of the Surprising Sauce, depending on desired spice level.
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15
Preheat a waffle iron.
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16
Preheat the oven to 200 degrees F to keep the waffles warm.
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17
Whisk together the flour, sugar, salt, baking powder and baking soda in a medium mixing bowl.
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18
In a separate bowl, mix together the eggs, buttermilk, butter and oil.
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19
Stir the wet ingredients into the dry, being careful not to overmix.
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20
Fold in the ginger and sesame seeds.
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21
Spray the preheated waffle iron with nonstick spray.
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22
Pour the appropriate amount of batter onto each waffle compartment and cook until the waffle is cooked through and crispy, 3 to 5 minutes, depending on the waffle iron.
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23
Transfer to the oven to keep warm.
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24
Repeat with the remaining batter.
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25
Remove the stems from the dried chiles, break the chiles in half and remove the seeds.
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26
Place the chiles in a small pot with the garlic and ginger and cover with 1 1/2 cups water.
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27
Bring to a simmer and cook until the chiles have softened, about 10 minutes.
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28
Transfer the mixture to a food processor and process with the fish sauce and sugar until a coarse paste forms.
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29
Add the vinegar and process again.
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30
When the sauce is thick and textured (do not puree), add the Thai basil and pulse.
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31
Place the butter in a food processor and process until fluffy.
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32
Add the honey and sesame oil and mix until evenly dispersed.
