Chick 'n' Sours Menu

The Buffalo Soldier is out take on the tried and tested match of Blue Cheese sauce and hot fried chicken.We start with a crispy fried boneless breast fillet doused in our hot sauce then stuff it between a bun smothered in blue cheeses dressing. An addition of kimchi adds another note of heat and another layer of crunch contrasting against the blue cheese dressing.

Anyone that’s eaten at Wagamama’s needs no introduction to this Japanese classic. Popular in Japanese households since its introduction while Japan was under colonial rule by the British Empire, Japanese curry is actually called “Kare”, not “Katsu”. The “Katsu” actually refers to the coating of panko typically found on fried items in Japan. But anyway, put the two together and you have Katsu Curry!Of course, at Chick n Sours the chicken is coated with our crisp flour coating, not breadcrumbs but it only makes it better.Our Katsu Curry is mildly spicy with just a touch of heat and its topped with a Japanese pickle of Daikon and carrot. The pickles have a touch of sweetness that cuts into the sauce perfectly and the touch of acidity works so well with the fried chicken.

Our love for Asian food and mashing things up a bit inspired us to create this slightly off-tap salad. For a base we have a classic combination of Vietnamese flavours combined to make a clean and fresh dish then things start to get interesting. Firstly we add avocado for a luscious creaminess then to go against the board completely with toss through a handful of corn chips which adds another textural element to the salad.It’s all tossed together with our Nuoc Cham dressing then finished with tasted peanuts, crisp shallot and dried shrimp floss. We can also offer this as a vegan option by removing the shrimp floss and replacing the Nuoc Cham with a vegan version which doesn’t contain fish sauce.

Chick ‘n’ Sours Popcorn chicken is made from diced chicken thigh coated in the same way as our other chicken then fried until crisp and tossed in a bit of beef dripping then sprinkled with seaweed crack seasoning. They’re super crunchy and great to eat just on there own but are even more special when served with one of our dipping sauces especially our Sriracha sour cream.

Wings are served in portions of either 4 (small), 6 (medium) or 9 (large) . Naked Chick N Sours co founder Carl Clarke first started serving his chicken wings over a decade ago and has been constantly improving the recipe over the years to where it has evolved to now. These wings are served “naked” with just a drizzle of beef dripping and a sprinkling of seaweed crack seasoning. . Hot It’s hot, but not so hot it’ll blow your head off. With over 8 years of research and development behind it, Chick n Sours hot sauce for our wings is also a great dipping sauce for fries and any chicken..The wings are completely doused with the sauce making it a messy affair. Be sure to offer wet wipes to clean up with afterwards.Kung PaoThe wings are doused in Kung Pao sauce, an American/Chinese staple flavoured with Soy, oyster sauce, ginger, gar

We change our house pickles monthly so please keep up to date which what’s on offer. We don’t take pickles lightly or as an afterthought and have some great offerings. Some of the items we haver done in the past (and again in the future) include different Kimchi’s, Pickled slaws and tradition pickles from countries such ad Thailand, China, Vietnam and Malaysia.

Made with Vegan protein, a mixture of Soy and pea, these are coated in a light and crisp breadcrumb coating. They’re topped with our No Way Ginger Miso (Vegan) then sprinkled with spring onion, toasted sesame seeds and pickled ginger.. They’re also served with a wedge of lime on the side for an added touch of acidity.

The entry level burger (once called the Colonel until we received threats of legal action from KFC’s lawyers) is a simple sandwich containing Kewpie mayonnaise, shredded lettuce, and a seasoned thigh fillet topped with Pickled red onion and American cheese.

No Way this is a K-Pop.. Well it is a K-Pop but its totally vegan. We want our vegan friends to have the same experience as our meat eating clients so we have reproduced it as similar as possible.Our buns are already vegan so we didn’t need to change that. Instead of chicken we use a burger fillet from Miami Burger which is made form a form of wheat protein. Its coated in the same way as out chicken so its got the same crispy coating for the added crunch.

Anyone that’s eaten at Wagamama’s needs no introduction to this Japanese classic. Popular in Japanese households since its introduction while Japan was under colonial rule by the British Empire, Japanese curry is actually called “Kare”, not “Katsu”. The “Katsu” actually refers to the coating of panko typically found on fried items in Japan. But anyway, put the two together and you have Katsu Curry!Of course, at Chick ‘n’ Sours the chicken is coated with our crisp flour coating, not breadcrumbs but it only makes it better.Our Katsu Curry is mildly spicy with just a touch of heat and its topped with a Japanese pickle of Daikon and carrot. The pickles have a touch of sweetness that cuts into the sauce perfectly and the touch of acidity works so well with the fried chicken.

For people who love white meat and don’t like fiddling with bones our tenders are the perfect offering. We prepare our tenders in exactly the same way with as much care and attention as all the other chicken. The same high quality, high welfare chickens are used, and the same care and attention go into the cooking process. They're simply cooked until golden and tender then seasoned with a splash of beef dripping and a sprinkling of seaweed crack.Tenders are served with a dip of choice.

Inspired by the flavours of Xi’an, a Chinese city at the Eastern tip of the Spice route where cumin and coriander appear frequently in the cuisine. We make our own “Xian Xian” spice mix from toasted cumin and coriander seeds ground with a bit of chilli and a few other bits n pieces. The tenders are sprinkled with the spice mix then topped with loads of coriander, pickled red onion and toasted sesame seeds. We also serve them with a lime wedge on the side for squeezing over the top to balance the dish with a bit of acidity.Xian Xian Tenders are also served with a dip of choice.

Salted and smashed cucumbers dressed with Strange flavour sauce. A Thick Chinese peanut sauce seasoned with black vinegar, chilli oil, sesame and garlic. Name comes from the belief by the Chines that it tastes strange to mix peanut and sesame together.

Finely shredded white cabbage, spring greens (another lesser known type of cabbage) red onion is tossed with a bit of Pickled ginger and then dressed in Ginger and Miso mayonnaise.

Crispy skinny fries cooked in British rapeseed oil then seasoned with salt and a drizzle of 28 day aged beef dripping for an old school chip shop flavour. Plain ones available too.

Japanese style mayonnaise which is similar to normal mayonnaise but has a bit more of a flavour punch of vinegar and Umami.

Simply kewpie mayonnaise seasoned with Gochujang* and a dash of lime. We use it in the K-Pop but its also great as a dip on its own,

Full of umami from the addition of miso, and the spicy hit of fresh ginger, ginger miso dressing is our “not so common” dipping sauce for the mayonnaise connoisseur. We take kewpie mayo then whisk in minced ginger, fresh lime juice and sweet “Shiro” miso, (the type used for your typical Miso soup served in traditional Japanese restaurants) It’s perfect on its own for dipping our popcorn chicken or tenders and it’s the dressing for our green slaw.

Slightly off-tap but completely delicious the combination of Blueberry and Hoisin sauce is a Chick ‘n’ Sours original. We’ve combined hoisin with other fruit fruit before, originally cranberry for our old Christmas Burger and now its evolved to the addition of Blueberry.

We offer our Katsu Curry sauce as a dip. Our Katsu Curry is mildly spicy with just a touch of heat and its perfect for our fried chicken and next level Curry Fries!