Waffle:

1. Mix the medium protein flour, cornstarch, sugar, baking powder, and baking soda until well combined (sift dry ingredients before use).
2. Add milk, cream, and melted butter, then stir until smooth.
3. In a separate bowl, beat the eggs and egg yolks until slightly fluffy, then add to the waffle batter. Mix again until evenly combined.
4. Pour about 1 ½ ladles of batter into the waffle mold and cook until golden brown.

Chicken Katsu:
 

1. Cut the chicken thighs in half, then pound them lightly to flatten.
2. Season the chicken with stock powder, black pepper, and garlic powder. Let it sit for a while.
3. Coat the chicken with flour, dip into beaten eggs, then coat with bread crumbs until evenly covered.
4. Fry the chicken katsu in hot oil until crispy golden brown and cooked through.

Assembly:

1. Cut the waffle in half. Place a sunny-side-up egg, a piece of chicken katsu, and half a slice of Prochiz Cheddar on top.
2. Cover with the other half of the waffle, drizzle with honey, and sprinkle black pepper on top.