I Cooked Chicken in REAL Lava | With Babish

By Binging with Babish · 90 min

Ingredients

Instructions

1. Generously coat the whole chicken inside and out with kosher salt and black pepper.
2. Set the chicken on a wire rack over a rimmed baking sheet and refrigerate uncovered for 2 hours.
3. In a large bowl, whisk together 900 g all-purpose flour, 150 g white rice flour and 1/2 tbsp kosher salt for the dry dredge.
4. In a second large bowl, whisk together 150 g potato starch, 225 g all-purpose flour, 75 g vodka, 300 g buttermilk, 360 g cold seltzer water and 90 g liquid egg whites until it has the consistency of lumpy pancake batter.
5. Stir about 1 tbsp of the wet batter into the dry dredge and toss to combine.
6. Coat the chicken generously in the wet batter, then transfer to the dry dredge and coat inside and out. Repeat the wet and dry coating once more.
7. Heat frying oil in a 4 to 7 liter pot filled 60-70% to 150°C (300°F).
8. Lower the chicken into the oil and fry for 7 to 8 minutes, until just blonde. Remove to the rack and rest for 15 to 20 minutes, reserving 1 tbsp of the frying oil.
9. Meanwhile, put the gochujang, Frank's Red Hot, the hot sauces, sriracha, gochugaru and the reserved hot oil in a heatproof bowl and whisk until smooth. Taste and adjust.
10. Heat the oil to 205°C (400°F). Return the chicken and fry for 7 to 8 minutes until golden brown, until the thickest part reaches at least 82°C (180°F).
11. Transfer to the rack and brush the hot sauce all over the chicken to taste.

Summarized from Binging with Babish's video. Watch it for the details.

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