bibigo’s SOBABA CHICKEN AND SPRING ONION WAFFLES

Chicken and waffles is one of those elite brunch dishes you’d happily order out but bibigo have made it so much easier to whip up at home. Their NEW Sobaba Crunchy Glazed Chicken is coated in soy and honey, and delivers the perfect crunch, making it the ultimate addition for this brunch classic. You and the fam are gonna love bibigo’s SOBABA CHICKEN AND SPRING ONION WAFFLES.

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bibigo’s

SOBABA CHICKEN AND SPRING

ONION WAFFLES

SERVES 3 // MADE IN 40 MINS /EASY// MEATY

Ingredients

• 1 bag Bibigo Soboba

• 250g plain flour

• 1 egg

• 1 tbsp sesame oil, plus extra for cooking

• 1 tsp baking powder

• 350ml cold sparkling water

• 15 spring onions, finely sliced, plus extra to garnish

• ¼ red cabbage, finely sliced

• ½ white cabbage, finely sliced

• 1 carrot, julienned

• Juice of 1 lime

• 1 tsp rice vinegar

• 1 tbsp mayonnaise

• 1½ tsp black sesame seeds, plus extra to garnish

• Maple syrup, to serve (optional)

• Salt, to season

Method

1. Add the red and white cabbage and carrot to a large bowl. Stir in the mayonnaise, lime juice, rice vinegar, and sesame seeds. Season with salt and mix well until everything is evenly coated. Set aside.

2. In a separate bowl, whisk together the flour, egg, sesame oil, baking powder, and sparkling water until smooth and lump-free. Season with salt, then fold in the sliced spring onions.

3. Heat your waffle maker to its highest setting and lightly brush with sesame oil. Pour in enough batter to fill the base and close the lid. Cook for 5–6 minutes or until golden and crispy. Remove and keep warm while you repeat with the remaining batter. You should get 2 to 3 waffles.

4. Air-fry the Bibigo Soboba at 140°C for 12 minutes, flipping halfway, until golden brown and crispy.

5. Place the waffles on plates, top with a generous pile of slaw, then add the crispy Soboba. Drizzle with maple syrup if using, and finish with a sprinkle of sesame seeds and extra spring onions.