Phat Chicks Fried Chicken
At Phat Chicks Fried Chicken you’re presented with a slightly overwhelming choice. You can sit in the main dining area, where there’s around 40 seats' worth of tables, each with bottles of Sriracha and Heinz Ketchup on top. You can head to the “friends zone,” a comfy enclave with large brown-leather couches, homely decor and a zebra hide. Or, you can proceed directly to the circa-’90s Namco Point Blank 2 arcade machine, with those plastic pink and blue guns.
The succinct menu is broken into five fried-chicken varieties – breasts, drumsticks, thighs, wings and spare ribs – which are prepared in a variety of different styles such as spicy, sesame soy or original.
One option is based on the 99-cent Indomie Mi Goreng instant noodle pack. Owner Jenny Nguyen uses a different brand of dried noodles which she crushes into her own seasoned dry mix, and serves with dried shallots and garlic, drizzles of kecap manis and Sriracha and pickled onions for a garnish.
For the other two, Nguyen crushes up either salt-and-vinegar or chilli-flavoured Kettle chips into the mix. Sides include Cajun, sweet potato or regular fries, onion rings, mac‘n’cheese and creamy corn kernels with melted cheese. There’s also Asian-style slaw with crispy noodles and fried shallots.
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