Amy Hamilton, chef and owner of Western Australian restaurant Liberté, shares her delicious fried chicken recipe – the perfect way to enjoy truffles all year round.

Amy Hamilton’s truffle honey fried chicken

Serves 3-6 depending on appetite

Truffle honey ingredients:

• 2 tsp fresh black truffle scraps
• 500 ml honey

Method: Finely mince the truffle and add to the honey.

Store truffle honey in the fridge. Be aware that the truffle will start to lose its pungent aroma after the first week, so store any leftover truffle honey in the freezer to preserve its aroma.

Truffle honey fried chicken:

• 2 l peanut-blend oil for frying
• 1 kg free range chicken wings
• 150 g cornflour
• 150 ml water
• 15 g cooking salt
• 15 g caster sugar
• 60 ml truffle honey
• 60 ml butter at room temperature
• 60 ml black rice vinegar
• 1 tsp sea salt flakes
• 30 ml Sriracha sauce (or more for a hotter flavour)

Method: Combine the truffle honey, butter, black vinegar, sea salt and Sriracha in a small saucepan and bring the glaze to the boil. Boil for one to two minutes to emulsify the ingredients.

Heat oil to 180°C in a deep saucepan or deep fryer.

In a bowl, mix the cornflour, water, salt and caster sugar to make a batter.

Coat the chicken pieces in the batter and drop into the oil one by one. Fry the chicken for five minutes in two to three lots, depending on the size of the pan or deep fryer. Do not overcrowd as it will bring the temperature down.

With a slotted spoon, remove the chicken onto a wire rack to drain while you finish frying the rest of the chicken.

Once all of the chicken is cooked, place the wings in a bowl and add the glaze a few spoonfuls at a time, until the wings are evenly coated and glossy – not soggy. You may not need all of the glaze.

Dish up with any type of pickle that you fancy along with your favourite beer.

Chef Amy Hamilton