"Disco wings: where the crunch is loud and the flavours are jumping. Owner Carl Clarke has been tweaking this recipe for over a decade and it shows; they’re brined overnight, coated in a secret seasoning then cooked to a Korean method which means low heat pressure fry, high heat deep fry and a very crunchy end result. The kung pao sauce takes inspiration from the Sichuan dish kung pao chicken using soy, oyster sauce, ginger, garlic, and chilli. Whole fried chillies, pickled chillies, peanuts, and spring onion bring salty, acidic pops. Various locations." - Helen Graves
