PB&J Chicken Satay ’N Waffles

Whisk together the peanut butter, soy sauce, maple syrup, garlic, chili oil, lime juice, onion powder, ginger powder and sesame oil (add water if needed to thin sauce out). Pour over chicken skewers and let marinate for 20 minutes. Cook on each side for 4 minutes. Coat with leftover sauce.

Slice the butter into 1/8-inch thick slices and toss in the flour to coat. Add the milk and stir together until a stiff dough forms. Wrap the dough tightly in plastic wrap and chill for 1 hour. On a lightly floured surface, roll the dough into a long rectangle shape. Fold it into thirds (like a letter), turn 90 degrees and repeat 4 to 6 more times until smooth and flat. (If at any point the butter starts to feel soft, chill it in the refrigerator or freezer until stiff.) Wrap tightly and chill for 1 more hour, then divide the dough in half and roll each portion out to a thickness of about 1/8-inch, in a long rectangle shape (approx. 10-inches wide by 22-inches long). Cut the dough into long, skinny triangles (about 5-inches at the wide end).

Add the peanut sauce and notch the wide end of each triangle with about a 1/2-inch cut, then roll from the wide end to the pointed end, tucking the point under the croissant. Place on a parchment-lined baking sheet. Cover loosely with cling wrap and allow to proof until doubled in size (1 to 2 hours). Preheat the oven to 375°F and gently brush the croissants with egg wash. Bake for 15-20 mins or until golden brown. Put croissants in waffle maker for 1-2 mins to get the waffle shape and serve with the peanut chicken skewers. Enjoy!