On May 9, 10 restaurants will battle it out to be crowned the champs of fried chicken (… chicken supreme, you might say) — with one winner each from the categories “East” and “West”. Although, who really loses with fried chicken in the mix?
The hunt for Hong Kong’s finest fried chicken a.k.a. “Winner Winner Chicken Dinner” (rap star worthy rhymes right here) will have its first round at JinJuu in LKF. However, the event will be exclusive to judges – including chefs and food critics– and the media. Sorry commoners.
However, fear not as the public will be able to order fried chicken at any of the participating restaurants from May 16 to 31. They’ll then be able to cast a scorecard with their opinions on the meal in all aspects including taste, appearance, texture, and so on.
Korean fried chicken with pickled radishes and secret sauce at JinJuu (HKD125)
Reppin’ the “East” category, we’ve got:
Chef Sang Hyun Ko will be making JinJuu’s signature Korean fried chicken, which is served with pickled radishes and JinJuu secret sauces (HKD125).
Chef Hideki Abeyama will be competing with his Japanese-style crispy chicken Karaage with wasabi mayonnaise, available at the a dirt cheap price of HKD30 from Jan Jan Kushikatsu. (Deaaal.)
Viet Kitchen’s chef Peter Cuong Franklin’s is showing off his Vietnamese-style chicken, with fresh herbs and pickled daikon (HKD98).
Country Fried Chicken. Photo: Momojein
Chef Lim Hee Won from Momojein is cooking up his “country fried chicken” with onion, celery, carrot, garlic, bay leaf, pepper, leek and ginger lotus, and served it with… ranch sauce? We hope it works at HKD230 a serving.
And finally, the last contender for the East side is Chef Simon from IR1968, bringing forward Indonesian fried chicken marinated with fresh herbal red scallion, lemongrass, yellow ginger, candlenut, shallots and garlic (HKD188).
Fighting for the title in the “West” category, we have:
Lily & Bloom’s Chef Billy Otis’ elevated version of chicken and waffles is described as a “pasture-raised” chicken, which comes with a cheddar and maple syrup waffle, coleslaw and bacon, sliced watermelon, and Ol’ Delta sauce (HKD235). Interesting.
Chef Aarik Persaud & Tom Brimble from Butchers Club’s offering is a HKD250 “Buffalo Style” fried chicken, which consists of an organic chicken thigh, double fried and tossed in hot sauce, served with blue cheese, celery leaves, and carrot ribbons.
Chef Max Lexy from Okra is whipping up an unconventional sounding Chicken Tatsuta with La Rou Tofu Gris & Pickles (HKD160).
Fried Chicken Morsels from Boomshack
Chef Tim Lau from Moonshine and the Po’ Boys is serving a traditional buttermilk fried chicken with a blend of Cajun spices and herbs, which rings in at HKD100 for a half chicken, or HKD180 for the full bird.
Chef Austin Fry’s of Boomshack has gone for the bite-sized route, with Fried Chicken Morsels with pickled brined fried basil, kale chips, kewpie tartar sauce and pickled mustard seeds. A half serving will set you back HKD68, while a full serving costs a decent HKD118.
Go get our grumbling bellies over to these restaurants from May 16-31 and indulge in some finger lickin’ chicken while it lasts!
