Using a large bowl, add all of the dry ingredients (flour, sugar, salt and baking powder). Stir until well mixed. Add the butter, egg yolks and milk; stir until well combined.

Using a handheld mixer, whip egg whites until stiff. Fold the egg whites, chives, ginger and pepper into the batter until well combined.

Spray a waffle iron with non-stick spray and preheat iron.

Spoon batter into waffle maker, taking care not to overfill.

Cook for 2-3 minutes, or until done.

Serve immediately or place waffles in a 300°F oven for up to 15 minutes while other waffles bake.

In a medium bowl, whisk together the soy sauce, vinegar, brown sugar, honey, sesame oil, chili paste, ginger, garlic and pepper.

Place chicken breasts in a shallow baking dish and pour marinade over the top. Cover and refrigerate for 2-3 hours.

Heat grill to medium high and brush grates with a small amount of vegetable oil.

Remove chicken from marinade and grill for 10-12 minutes, or until fully cooked.

Meanwhile, place the sesame seeds in a dry skillet over medium heat. Cook, stirring frequently, for 3-5 minutes.

Once cooked, slice the chicken into strips and place on top of waffle. Garnish with sesame seeds, fresh scallions and thinly sliced bell pepper.