Go Go Bird
Fried chicken takeaway · Riverside ·
Sichuan-spiced fried chicken tenders, wings, sandwiches
Sichuan-spiced fried chicken tenders, wings, sandwiches
"Of all the stalls in Culver's Citizen Public Market, Go Go Bird should be your first priority. This chicken specialist serves Szechuan-seasoned tenders with a thick, crunchy batter that reminds us of fish and chips. Dipping sauces like spicy honey and Japanese ranch are great, but the creamy togarashi aioli pairs best with the slightly spicy chicken. Every order comes with pickles and fries, plus they offer solid sides like baked mac and cheese and veggie gyoza. Come here to catch up with a friend over a reasonably priced meal." - brant cox, sylvio martins, garrett snyder, cathy park
"There’s always a line at Go Go Bird, which can be frustrating, since there are lots of other tempting options inside Citizen Public Market. But if you want a memorable lunch that’ll cost less than $20, suck it up and stand in line. This fried chicken specialist serves Szechuan-seasoned tenders with a thick, crunchy batter that reminds us of fish and chips. Each order comes with pickles and a cheddar biscuit (drizzled in condensed milk and miso powder), plus they offer solid sides like baked mac and cheese and spicy hand-cut fries." - nikko duren, brant cox
"The popular Los Angeles fried chicken stand inside Citizen’s Public Market in Culver City is expanding to a second location in Riverside in spring 2025. Chef-owner Brandon Kida is serving his signature spicy and crispy "LA-style fried chicken" at the new outpost: Kida marinates Jidori chickens in a bevy of spices before frying them to order and finishing with Sichuan-style chile oil. Dishes are served alongside a duo of sauces — Japanese ranch and togarashi aioli — and cheddar biscuits drizzled in sweetened condensed milk and topped with miso powder." - Cathy Chaplin
"One of the best things about eating alone is the people-watching, and Go Go Bird is an especially great spot for it. This popular food stall in Culver City’s Citizen Public Market serves Szechuan-seasoned chicken tenders with a thick, crunchy batter that reminds us of fish and chips. And we like to eat them at a high-top table in the corner and guess the jobs of random strangers passing by during the lunch rush. If they’re wearing Allbirds, the answer is probably software engineer, but with Birkenstocks, our money’s on “freelance book editor.”" - nikko duren, brant cox
"Chef Brandon Kida’s Culver City fried chicken spot serves what he calls “Los Angeles-style fried chicken.” The chicken is available as tenders, wings, or a sandwich and is drizzled with Szechuan-style chili oil before serving." - Rebecca Roland
