Mix the teriyaki sauce, orange juice, garlic, and oil in a ziplock bag. Add

the chicken fingers and marinate for one hour in the fridge.

In a separate ziplock bag, mix the flour, baking powder, paprika, and salt.

Add the dry ingredients to the marinated chicken bag. Mix until fully

combined. Work out any clumps, adding water if necessary.

Heat one cup oil in a large frying pan.

Dip each coated finger in crushed cornflake crumbs, making sure all sides

are covered, and fry, flipping halfway through.

Alternatively, preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Spread a thin layer of oil on a baking sheet. Lay out the chicken fingers on the baking sheet and spray each piece with cooking spray. Bake for 35 minutes.

Cut each waffle into four triangles and place them on a baking sheet. Bake according to package directions, until just crispy.

Heat the honey and maple syrup in a saucepan until hot but not boiling.

Plate a waffle triangle as the base and top with a chicken finger. Stick in a decorative toothpick to keep it together. Pour hot honey over the chicken and waffles. Serve immediately.

Alternatively, place all waffles on a platter and top with chicken pieces.

Pour hot honey over the chicken and waffles. Serve immediately.