"Korean fried chicken has historically been too sweet, too dry, too wet, undercooked, overcooked, battered incorrectly and just generally put through the wringer in London. Chick and Beers is maybe the first to nail it. There are those who will instinctively go for the sweet and spicy yangnyeom as a matter of principle, the kind of people who will order anything on a menu with five chilli symbols next to it, but this is more sweet than spicy. Instead the simple fried is the best option to start with, plainly seasoned, but worth searching in between the bones for. Really it’s the ganjang —soy — that is worth the journey, the batter sweet enough to be redolent of the honey cornflake cakes that every primary school child has attempted to make, yet saved from overwhelming sugariness by the pungency of garlic and crisped onion, the batter pitched somewhere between craggy and hyper-glossy." - MiMi Aye
