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By Daniel Herborn
March 24, 2016

Juicy Lucy

This chicken joint cooks chooks with a Southeast Asian twist.
By Daniel Herborn
March 24, 2016

A fun and unfussy fried chicken shop from the same team that behind Thai restaurant Sugarcane, Juicy Lucy is one of a slew of new options — Butter and The Paddington included — for Sydney chicken lovers.

A big part of what they do are wraps and burgers and the themed menu features the likes of creations named after Jackie Chan and Bruce Lee. You can also feast on the Lil' Kim ($12 single, $15 double), which comes with absolute mountains of crispy fried chicken, thick Korean BBQ sauce and chunky kimchi spilling out of a brioche bun. It's hearty and pleasingly messy; pick up a handful of serviettes if you're getting it to take away.

If you don't want all those other pesky ingredients getting in the way of your fried chicken fix, you can skip straight to the wings or drums. The hallmark of a great piece of fried chicken is that pleasing caramelised crunch, and the chicken drumettes ($7) pass that test. They're particularly good with a splash of sticky chilli vinegar sauce too.

Thai grilled chicken (gai yang), one of the brilliant staples of Thai street food, comes in various sizes ($6.50 quarter, $10 half, $18 whole) and the hit of garlic and pepper is sure to be a winner with anyone nostalgic for the bold flavours of Bangkok street stalls.

Salads are way more than an afterthought, with a rotating selection that may feature the likes of broccoli, green papaya, miso eggplant or a zesty Asian slaw. Throw in your selection of soft drinks and you have everything you need for a no-fuss dinner feast or even the basis of an autumn picnic.

The fit-out is straight out of American Graffiti with chequered floors, a loud red and yellow colour scheme and a neon light featuring a friendly cartoon chicken. There are also plans to add some old-school Aussie flavours to the menu with the likes of chicken dim sims and even retro Chiko Rolls on the way. For now though, Juicy Lucy is focusing on authentic and somewhat under-represented Southeast Asian flavours and filling a valuable niche in Sydney's fast food scene.

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