Chick 'n' Sours

A whimsical menu of herb fed fried chicken, next level sides, sour cocktails, local beers & cracking soft serve ice cream creations.

Chick 'n' Sours – The Best Fried Chicken In Town

http://chicknsours.co.uk

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Chick 'n' Sours: the best fried chicken in London - Restaurant ...

Review analysis
food   drinks   menu   ambience  

Chick ‘n’ Sours opened in Dalston in 2015 and offers the very best that fried chicken can be, alongside a small but perfectly formed list of sour cocktails.

Opened in April 2015 by two guys who (fun fact) conceived the idea when they met at Latitude in 2010, Chick ‘n’ Sours offers the very best that fried chicken can be, alongside a small but perfectly formed list of sour cocktails from a Milk & Honey mixologist no less.

sour cocktails are to chicken “like vinegar to chips.”

The menu at Chick n Sours is pretty neat and compact: just three appetisers, four mains, a few side orders and five sour cocktails.

As well as the food and the cocktails being delicious, Chick ‘n’ Sours is also a very cool place.

Chick 'n' Sours, Soho, London: shame-free eclecticism

Chick n Sours | East London | Restaurant Reviews | Hot Dinners

Grace Dent reviews Chick 'n' Sours | London Evening Standard

Review analysis
food   menu   drinks   desserts  

You know you’re dining in springtime Dalston when you’re eating bespoke chicken within sight of vests exposing armpit hair and jeans so tight you can see the wearer’s mild arousal.

At Chick ’n’ Sours — pop-up pioneer Carl Clarke’s new Dalston chicken shack — the males sitting at the bench beside me complained bitterly about the ghastly election while simultaneously planning three holidays: Sardinia, Croatia and a boys-only jolly to Berlin.

Young Dalston women (usually called Harriet), wearing Barrecore pants, hobble from Columbia Road carrying aspidistra plants with their very thin arms.

But before you leave, perhaps give Chick ’n’ Sours a try.

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Chick'n'Sours, London WC2: 'Like KFC, only much better ...

Review analysis
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Walking to Chick’n’Sours, I pass two of the new breed of fried chicken joints: it seems we can’t get enough of poncified fast food.

Forget subtlety, this is food that biffs and pows, makes you gasp and grin: the outrageously crisp chicken, the electrifying pineapple, the nachos.

Oh, man, the “Mexi-Nese” nachos: I thought I was way too grown up to order such teenage pothead favourites, but these – freshly fried corn chips, a ragù made from chicken, fermented chilli paste and smoked bacon, lashings of pickled jalapeños, kimchi and a gloriously plasticky cheese sauce with a touch of anchovy – these are adult enough to come with a triple-X certificate.

As towering in height as Chick’n’Sours’ trademark K-Pop (a Korean-style bun), it’s deceptively soothing with its iceberg lettuce laced with buttermilk and herb mayo, and fried thigh boosted with sticky cheese and pickles.

We’re told that, by frying the birds in low trans-fat rapeseed oil with its high burning point, Chick’n’Sours’ chicken is 30% less fatty than its trashy counterparts.

Chick 'n' Sours | Restaurants in Kingsland, London

Review analysis
food   drinks   ambience  

Lights are set low – just a touch of blue neon – and music up high as diners and takeout customers file in.

He’s practiced his chops pairing good times with good food, and posters from his former pop-ups pepper the walls.

It’s gonna get messy, especially if you order the chicken in a bun (£11): a whopping Korean-spiced burger, slaw, fiery gochujang mayo and chilli vinegar offsetting tender flesh and crunchy batter.

If KFC (Korean fried chicken) ain’t your bag, the house fry or chicken tenders can be paired with potent dips (£1.50 each).

The St Agur and buttermilk may prove too rich for a chicken dinner, but bone marrow barbecue sauce is an ideal accompaniment, sweet and extra syrupy.

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