In the first installment of Gourmet To-Go, a new series on restaurants reinventing themselves during the coronavirus pandemic, we visit Sir Chicken (401 North Milwaukee), where the crew from Perilla is slinging crispy double-fried bird.
Chicago's 20 Essential Pieces of Fried Chicken | The team at Perilla has turned the restaurant’s patio into a fried chicken pop-up. Dubbed “Sir Chicken,” the spin-off offers hot pieces of white and dark meat, which are broken down in-house, cured, and fried twice for extra crispiness. The bird’s x factor is its sweet and spicy coating, made from a blend of chili flakes and cayenne pepper. Diners can enjoy their food outside or utilize the pick-up window for to-go orders.
Where to find the best fried chicken in Chicago | Right now, the patio at Perilla in River West has been transformed into a bonafide chicken shop serving crispy dark and white meat on white bread with cooling coleslaw. The birds are broken down in-house and cured before they're dredged and fried to golden, craggy perfection. But it's the spice blend that really sets this recipe apart: a satisfying mix of hot and sweet that's finished off with sesame seeds, toasted seaweed and dehydrated scallions.
Chicago friends start ‘restaurant within a restaurant’ to survive pandemic | Like many other restaurants, Perilla was pushed to the brink during the coronavirus pandemic and stay-at-home order. Lim and Oh built distinctive patio space, giving customers a sense of dining in the woods.
And then their second restaurant, Sir Chicken, was born. The name is barrowed from the stories of U.S. soldiers frying up chicken at Thanksgiving during the Korean War then sharing the food with the Korean soldiers.
Sir Chicken is housed within Perilla and the food is available through their website and is takeout only.
Sir Chicken and Perilla exist as two entities, born out of the same kitchen. Both sprinkled with a secret sauce that is Korean traditions mixed with a Midwest mindset.