My boys (5 & 7 yo) asked me for "Lava Chicken" the other day, and this is what I came up with. Buttermilk fried chicken with onion straws over blanched haricot verts and carrots, tossed with shaved cabbage in a jalapeño lime vinaigrette and Lava Sauce (Gochujang Aioli). The sauce was really good and turned out to be pretty excellent on a variety of things. Recipe (for the sauce) below — yields 1 pint.
Lava Sauce – Ingredients
3 ea – Egg Yolks
1 Tbsp – Gochujang
1 tsp – Yellow Mustard
1/2 tsp – Ketchup
1/2 ea – Juice of one Lime
1/4 – 1/2 tsp – Cayenne Pepper
5-6 dashes – Maggi Seasoning Sauce
2 Tbsp – Water
1 tsp – Salt
1/2 Tbsp – Sugar
1 1/2 – 2 Cups – Neutral Oil
Lava Sauce – Procedure
1. Combine all ingredients except oil in a blender or large cup and blend. If using a cup, using an immersion blender here will come in very handy. Otherwise whisk together until fully combined.
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With the blender running or while whisking, slowly drizzle in the oil in a thin stream making sure that the mixture is emulsifying. It'll start to look "creamy".
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Stop at desired thickness. Adjust for seasoning, and enjoy.
If the sauce tightens up too much you can mix in small amounts of water to thin it out to your liking. I made another, spicier version, (not for the kids) where I replaced the cayenne pepper with habanero that I used for hot wings over the weekend.
by No-Adeptness5217