With a name that reads like two characters from a mediocre piece of The Wire fanfiction, Chick ’n Sours was always likely to be a success in east London. Their original restaurant feels like a mainstay in Haggerston these days, and it does exactly what it says on the tin (or sign, rather).
Asian-inspired fried chicken and sour cocktails are order of the day here, and for the most part it’s tasty stuff. The batter on the wings and house fry is crunchy, and the chicken is moist. Couple it with some szechuan aubergine and pickled watermelon, and you’ve got an easy and affordable lunch or dinner.
But like a freshers week relationship, what was once sweet can soon become sickly. Order too much here and the combination of sweet and spicy can feel a bit overbearing. A combination of chicken toast, wings, and a k-pop sandwich, can merge into one great big chick ’n syrup medley in your mouth. That’s not to say that some of the food here isn’t worth ordering, it’s just a case of less is more.
This Haggerston branch (versus Covent Garden or Islington) is our personal favourite. Partly because we’ve got our own memories of merrily stumbling out the door after several cocktails, some aubergine, and a hefty amount of fried chicken. And also because it’s the best of the lot. It’s small enough to still to have a buzzy atmosphere (with a little help from the bar downstairs) and the location means it’s a bit of a no-brainer for a tasty and none too expensive dinner before a night out. Before you spunk all your money elsewhere, that is.
A Chick ’n Sours classic. It’s a must order.
Slathered in chilli fish sauce caramel, this prawn-but-chicken toast is tasty enough. Be wary if you’re ordering something else in a similar sauce though. It’s a lot.
Less bang bang and more prod prod, these are nice enough to have on the table.
The batter on these wings are damn fine. We’d opt for the kung pao or chilli fish sauce ourselves.
A nice and tangy change to lots of other bits on the menu.
We’re more bits of chicken people ourselves. Why have bread when you could...not?
Named after their moreish nature, apparently. These fries have a decent Szechuan seasoning on them.