Sousvide Honey & Mustard Chicken Waffle Cone with Barbeque Sauce & Wild Flower Honey | Recipe by sousvidetools.com

Method

The superior taste of chicken thigh combined with the expertise of sous vide cooking is always going to create something great, now add a waffle shaped as a cone, lashings of honey, mustard and BBQ sauce and you now have something epic! 12hours of bathing in 64c water make the meat amazingly tender, now finish this off on a Kasai grill with the Binchotan coals working their magic and you have now elevated your chicken to God tier status my friend. The most boujee presentation of chicken and waffles we have ever seen and we are 100% here for it.

Sousvide Honey & Mustard Chicken Waffle Cone with Barbeque Sauce & Wild Flower Honey

Place the chicken thighs skin side down on a chopping board and brush liberally with honey and mustard. 

Season with the salt and pepper before placing into a vacuum pouch 

Seal the pouch using the vacuum pack machine and place into a preheated water bath at 64ºc and cook for 12 hours. 

Heat the waffle iron according to instructions (some need to be lightly oiled before you start).

Pour the milk into a large measuring jug, add the egg yolks, oil and vanilla and beat together. Combine the flour, baking powder, sugar and salt in a large bowl. Pour the jug of wet ingredients into the bowl of dry ones and whisk together, making sure there are no lumps.

Put the egg whites into a clean bowl and whisk to stiff peaks. Slowly fold the egg whites into the batter, until a thick, smooth and airy consistency is achieved.

Fill your waffle iron with 250ml/9fl oz batter, close and cook for 1 minute, then turn the waffle iron over and cook on the other side for 2 minutes. If you’re using an electric waffle iron, you will obviously not be turning it over, so you may need to cook for a minute or so longer. Just follow the instructions that come with the iron in all cases.

Ease the cooked waffle out of the waffle iron. Repeat until all the batter is used up.

Preheat the Kasai BBQ and take the cooked chicken thighs from the pouch. 

Sear the chicken thigh on the BBQ and place into a bowl. Using two forks pulls the chicken before dressing with the BBQ sauce and the remaining runny honey. 

Finally, set up a beaker/cup/glass, take a waffle, make a slice from the middle to the edge then curl into a cone shape, place in the holder and fill with chicken, top with more BBQ sauce, honey and a sprinkle of herbs to finish.