Consuming whey protein does not always have to be in the form of protein bars or a shake. Why not incorporate it into your dinner? Here it was added to the chicken batter and the waffles to provide you with a total of 23g of protein per serve, including the protein from the chicken.
Cut each chicken thigh into 3-4 equal size pieces and trim off excess fat. Prepare a marinade with soy, sake and grated ginger and infuse the chicken in the marinate for 1-3 hours.
While the chicken is marinating, thinly slice cabbage and snow peas, and cut carrot and kohlrabi into thin strips. Toss with a dressing made from sour cream, soy sauce, tahini and lemon juice.
For the waffles, mix all the dry ingredients including whey protein powder, sugar and spices in a large bowl. In a separate bowl, whisk melted butter, milk and the egg yolks until combined. Carefully stir the dry into the wet ingredients; a few lumps can remain. Beat egg whites to stiff peaks, then fold into the batter. Do not knock too much air out in the process.
Pour the batter into a hot waffle maker and cook until golden and crisp on the outside. Repeat to make 5 waffles. Do not stack. To keep them warm and crisp, place them in a 50°C oven.
In a deep frypan, heat vegetable oil to 180°C.
Thoroughly mix potato flour and whey protein isolate in a shallow bowl. Remove chicken from the marinade, coat lightly in the potato flour mixture, then fry the pieces, turning as required, until golden brown. This should take 4-5 minutes, but check that the internal temperature of the chicken has reached 75°C. Drain on paper towels.
To serve, spoon the dressed slaw onto a waffle and top with 3 chicken pieces. Drizzle with mayonnaise and garnish with toasted sesame seeds.