Carl Clarke will be opening his second Chick ‘n’ Sours restaurant in Seven Dials, just one year after opening in Haggerston. Think bold, fried chicken and sides, banging flavours, sour cocktails, local beers and oh-so-smooth soft-serve ice-cream creations. We find out more from Carl…

How did Chick ‘n’ Sours begin?

It was a natural progression from all the pop ups that we had done in the past. We have always been obsessed with fried chicken and always had our Disco Wings on the menu so it just developed from there really. We did a two night pop up called Fried Chicken & Donuts that people loved, so we continued to tinker and develop our coating and thought why not give this a go.

Your top tips to creating the ultimate fried chicken…

Well, I’m not really going to say too much here as I will be giving all our secrets away! However, always use the finest quality chicken you can find and give it a whole lotta love, make sure your brine is banging and cook it low and slow!

chick-n-sours-hi-res-13

Where did you get inspiration from for the dishes and cocktails?

From back street trashy Chinese restaurants and sleazy cocktail bars (probably!).

You’ve had a vast experience within the food industry, not to mention your career as a DJ. How has the industry evolved?

Its become a much more creative industry. You can start on the street these days and go on to much greater things.

What’s on the playlist at Chick ‘n’ Sours?

Everything from roots reggae to electronic 80s and beyond!!

You’ve collaborated with great food spots including Hoppers and Berber & Q. How do you adapt and pair your dishes to different flavours and ingredients?

Simple really, we just look at the the region/country; the food from that restaurant comes from and adapt our recipes. This is where the term Mexinese came from, a cross between Chinese and Mexican.

Mexinese

Mexinese Nachos

What new dish and drink pairing must guests try at the new Chick ‘n’ Sours?

Mexinese Nachos – a hot, spicy, gooey play on Mexican and Chinese food using corn tortillas for the nachos and a spicy Szechuan ‘ragù’ using minced chicken, smoked bacon, Szechuan pepper and fermented chilli. Like all nachos it involves cheese, only this time it’s kimchi flavoured cheese sauce and topped off with spring onions and fermented jalapeños.  Pair it to the Chick ‘n’ Club Mk2.

Describe Chick ‘n’ Sours in three words…

Punk, rock, chic.

Your favourite food and drink Local Loves in London?

There are so many great places right now its hard to decide…

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#StreetEatsLoves… Here’s our top new dishes to try:

Love spice? Try the newest addition to the Disco Wings will be a hot version with Carl’s take on a Mala spice rub made of Szechuan peppercorns, chilli flakes and heaps of other spices.

Then there’s ‘the perfect Chicken Sandwich’ with Carl’s new ‘The Colonel’, based on research after travelling to NYC and eating many chicken sandwiches. Feast on a buttermilk-brined herb-fed thigh fried in the signature Chick ‘n’ Sours crispy coating, served on potato bread with a buttermilk herb mayo, lettuce, pickles and American cheese. Judge it for yourself…

Visitors to the original: the Brunch Bun remains – fried thigh, gochujang mayo, bacon, fried egg, avocado, Asian slaw, and Sriracha sour cream – plus the Whole Fry will also be available. Indulge in a whole fried chicken with a choice of two sides for £30 – Forget your Sunday roast!

Visit the new Chick ‘n’ Sours…

Chick ‘n’ Sours | 1 Earlham Street WC2H | Opens late September

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