“I can’t get enough of the rockin’ fried chicken at Sydney’s Eathouse Diner – please publish the recipe.”
Jamie Lewis, Bankstown, NSW
To request a recipe, write to Fare Exchange, , GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.
Ingredients
Creamed corn
Garlic mayonnaise
Spiced flour
Method
Main
1.For creamed corn, heat butter in a saucepan over medium heat, add onion and garlic and sauté until tender (5-6 minutes). Add corn and sauté until slightly sticky and bright yellow (3-4 minutes). Add cream, bring to the simmer, season to taste and simmer until corn is tender (15-20 minutes). Blend with a hand-held blender to a coarse consistency. Season to taste and keep warm.
2.Meanwhile, for garlic mayonnaise, process yolk, mustard, cider vinegar and garlic in a food processor to combine. With motor running, add oils in a thin steady stream until thick and incorporated. Add lemon juice to taste and process to combine (mayonnaise should be a dressing consistency; add more lemon juice or a little warm water to thin if necessary). Season to taste and refrigerate until required.
3.Poach chicken pieces in a large saucepan of simmering water until almost cooked through (7-8 minutes), drain well and transfer to a large bowl. Add fish sauce and set aside to marinate (5 minutes).
4.Meanwhile, for spiced flour, combine ingredients in a large bowl and set aside.
5.Preheat oil in a deep saucepan or deep-fryer to 180C. Drain fish sauce from chicken and dust chicken in spiced flour, shaking off excess. Deep-fry in batches, turning occasionally, until golden and cooked through (6-8 minutes; be careful as hot oil will spit). Drain on absorbent paper and season to taste.
6.For coleslaw, combine ingredients in a large bowl with garlic mayonnaise, toss to combine, season to taste, and serve with hot fried chicken and creamed corn.
This recipe is from the December 2011 issue of .
Notes
