The 40-cover space at 1 Earlham Street is expected to open in mid-September, seven days’ a week, with a menu offering free-range, herb-fed fried chicken cooked in pressure friers with rapeseed oil, along with a range of sides, sour cocktails, local beers, and soft-serve ice cream.
Typical dishes will include the signature Korean Fried Chicken Bun and Szechuan Aubergine, alongside new menu items such as the Hot & Numbing Disco Wings and Xian Xian Tenders. The “signature House Fry” will be finished with so-called “seaweed crack” seasoning, and served with pickled watermelon.
Sides will include charred hispi cabbage with chilli, kimchi salad cream and bacon; coal-grilled corn with Berkswell cheese, lime and coriander; and white sprouting broccoli with seaweed mayo and a tea-pickled egg.
Weekend brunch options are set to include the Brunch Bun, with fried chicken thighs, gochujang mayo, bacon, fried egg, avocado, Asian slaw, and sriracha sour cream; plus the cornbread and kimchi waffle, with poached eggs, chicken skin and Ssam sauce hollandaise.
The cocktail menu will feature typical cocktails such as the House Sour, which uses blackberries and is finished with Womersleys Farm’s lavender, lime and black pepper vinegar.
There will also be a lunchtime takeaway menu aimed at busy workers on their lunchbreaks.
Chick ‘n’ Sours was first launched in June 2015, by business partners Carl Clarke (a former DJ) and David Wolanski, who have recently partnered with London restaurants such as Berber & Q, Breddos Tacos, and Hoppers. It is said to have many celebrity fans, including iconic chef Pierre Koffmann and recording artist Usher.
Clarke commented: “We couldn’t be happier with the location and the site, bang in the West End of London. Nothing changes though in terms of what we are all about ‒ it’ll be the same wicked vibe and spirit that we’ve brought to everything we’ve done.”