Whisk flour, cornstarch, and water in a medium bowl. Add chicken; toss. Set in refrigerator.
Add all ingredients for the sauce in a food processor. Heat sauce over medium heat in a heavy sauce pan and stir. Cook until it turns a little darker in color. Add ¼- 1/2 cup water if sauce is too thick. Set aside.
Heat 2" of oil into a large pot. Heat over medium-high heat until a thermometer reads 350?.
Heat a waffle iron. Whisk all ingredients for the waffles together and aside while you cook the chicken.
Working in batches, fry chicken until golden, 5-6 minutes. Drain on paper towels. Bring heat back up to 350? after each batch. Toss cooked chicken in sauce.
Brush vegetable oil over hot waffle iron on both sides and immediately pour waffle batter into iron. Cook until golden brown. Lift waffle out of iron and repeat.
Preheat oven to 425F, place a sheet of parchment paper on baking sheet, lay Cloverdale bacon on parchment paper. Place in oven for about 15-20 minutes or until golden brown or desired crispiness.
Put one piece of chicken, then a waffle piece, followed by Many slices of Cloverdale Bacon and another piece of chicken on the skewer. Serve with melted butter and syrup to dip waffle. Enjoy!