Lava Chicken

Ingredients

• 500 g Chicken Thighs (boneless, skinless, cut into bite‑size pieces)
• 1 cup All-Purpose Flour (for coating, sifted)
• ½ cup Cornstarch (mixes with flour for extra crispness)
• 1 tsp Salt (seasoning for chicken)
• ½ tsp Black Pepper (freshly ground)
• ½ tsp Garlic Powder
• 2 cups Vegetable Oil (for deep‑frying, high smoke point)
• 2 tbsp Unsalted Butter (for lava sauce)
• 3 tbsp Gochujang (Korean Chili Paste) (adds deep heat and umami)
• 1 tbsp Honey (balances the heat)
• 1 tbsp Soy Sauce (adds saltiness)
• 2 pcs Garlic Clove (minced)
• 1 tsp Fresh Ginger (grated)
• ¼ tsp Red Pepper Flakes (extra heat, optional)

Instructions

1. Season the Chicken

   Place the chicken pieces in a mixing bowl, add salt, black pepper, and garlic powder. Toss until evenly coated.

   Time: PT5M

2. Prepare the Coating

   In a separate bowl, whisk together all‑purpose flour and cornstarch. Dredge each seasoned chicken piece in the flour mixture, shaking off excess.

   Time: PT5M

3. Heat the Oil

   Fill the deep pot with vegetable oil to a depth of about 2 inches. Heat over medium‑high until the oil reaches 350°F (175°C).

   Time: PT5M

   Temperature: 350°F

4. Fry the Chicken

   Working in batches, gently lower the coated chicken into the hot oil. Fry for 4‑5 minutes, turning once, until golden brown and cooked through.

   Time: PT8M

   Temperature: 350°F

5. Drain the Chicken

   Remove the fried chicken with tongs and place on a plate lined with paper towels to absorb excess oil.

   Time: PT2M

6. Make the Lava Sauce

   In a saucepan, melt butter over medium heat. Add minced garlic and grated ginger; sauté for 30 seconds. Stir in gochujang, honey, soy sauce, and red pepper flakes. Simmer for 3‑4 minutes until slightly thickened.

   Time: PT5M

7. Toss Chicken in Sauce

   Transfer the drained chicken back into the mixing bowl and pour the hot lava sauce over it. Toss quickly to coat each piece evenly.

   Time: PT2M

8. Plate and Serve

   Arrange the coated chicken on a serving platter. Garnish with a sprinkle of extra red pepper flakes if desired. Enjoy while hot and crispy.

   Time: PT0M

Nutrition Facts

Calories

350

Protein

22 g

Carbohydrates

18 g

Fat

20 g

Fiber

1 g