I’d been hearing a lot about Chick N Sours, the latest chicken restaurant to open up in London. I’d been to Chicken Shop and Chicken Box. So I wondered what was going to make Chick N Sours different from its competitors. It opened up last week in Dalston, so we thought we’d go and see what all the fuss was about.
The menu isn’t huge, but it doesn’t need to be. There’s a choice of three starters, four mains (with a variety of sides) and soft serve ice cream for pud!
They also have a range of cocktails (hence where the ‘sours’ comes into it) – I started with the House Sour (gin, sugar, lemon, raspberry & chilli vinegar, vermouth and sour) and moved on to the Rye N Black (rye, lemon, pear & red wine syrup, sour).
We went for the Disco Wings (hot) to start with, which were great. Flavoursome and hot, but not unbearably so (I’m definitely getting better with spice!)
For main course, Tim ordered the Guest Fry (drumstick and thigh – chilli jam, crispy shallots, thai basil, mint and spring onion). I chose the ‘bun’ (korean fried thigh, gochujang mayo, chilli vinegar and crunchy slaw). And just look.at.the.size.of.it…
It was fantastic (although a little tricky to eat on a plate of that size – I had to put half of it on Tim’s and eat it with a knife and fork!) – the chicken tasted similar to the Disco Wings starter, but all of the other flavours in it complemented it really well.
The sides were also excellent – we ordered some fries, the yam bean slaw with ginger & miso mayo and the charred white sprouting broccoli, with seaweed mayo, grated egg and green beans. The latter was amazing, totally different to any side I’d had before at a place like this.
What I really like about Chick N Sours is that they make it clear where they get their ingredients from, and funnily enough, from two places that are very close to me: Pilmoore Grange Farm in Yorkshire supply them with their free range, herb fed chickens and Keveral Farm, an organic farm community in Cornwall, produce many of their vegetables.
The unique ingredients and flavour combinations are really what sets Chick N Sours apart, as well as the excellent service – the waiters were very helpful, despite the place being packed! I was expecting yet another chicken place, a fancier version of Nando’s, but instead I got a lot, lot more.
If you fancy a visit (which you definitely should!), it’s worth booking ahead, as it’s extremely popular. You can find out more at their website. They also do a brunch menu on Saturdays and Sundays, which I might just have to try out!