Chick Chick

"The Upper West Side finally got the Korean fried chicken joint it was hoping for. The usual wings, tenders, and sandwiches are available with a choice of flavoring schemes, but a surprise offer is a Nashville-style hot chicken sandwich. Other dishes include kimchi fried rice, chicken ramen, and green tea cheesecake." - Eater Staff

"On the Upper West Side, chef Jun Park and BoMee Chu make some serious wings. Park batters the meat in a thin layer of potato starch and fries the wings twice, once at a lower temperature, then again at a higher one for extra crunch. The flesh itself has a chicken-y punch, thanks to vegetarian-fed birds, while black pepper soy sauce adds a bit of pleasant astringency." - Eater Staff

"The combination of fat, salt, and spice makes any fried chicken sandwich at least some degree of delicious. But rarely are they as memorable as the Nashville Hot Chickwich version at this casual Korean restaurant on Amsterdam Avenue. Chick Chick’s play on Korean-Nashville hot chicken is crunchier than it is fiery, and we could write an epic poem about this twice-fried, chili-dusted poultry product, topped with pickles and creamy white sauce. This is a perfect place to pick up some takeout for your kids or to have a meal for around $30." - bryan kim, willa moore, neha talreja, hannah albertine, will hartman

"A sandwich is only as good as its architecture. At Chick Chick, a juicy twice-fried piece of thigh is topped with a ton of cayenne and paprika. On the bottom, there’s cold butter lettuce and thick, slightly sweet pickles, all with a cooling white sauce—made with mustard, mayo, buttermilk, and black pepper—seeping down the side. The result is a perfect union of Nashville flavor and Korean fried chicken texture." - Carlo Mantuano, Kenny Yang, Neha Talreja, Bryan Kim

"Occupying a prominent corner of the Upper West Side, this delightful operation arrives courtesy of Chef Jun Park. The space is narrow, deep and neat, with tables offering a view of the whirring open kitchen. Wood-covered walls illuminated by pendant lights result in an atmospheric vibe.Asian cooking with Korean leanings is what this team does best, so await—with bated breath—the likes of piping-hot fried chicken, its crisp amber skin and ivory meat permeated with spicy gochujang and sweet peanut sauce. Fried rice, that ubiquitous menu favorite, is turned on its head with the likes of complex truffle essence. Then, cathead biscuits arrive with truffle-spiked honey to ratchet up the decadence quotient." - Michelin Inspector