The first three times I EVER ate Korean fried chicken was somehow always in the company of Chocolatesuze. My first two encounters were at Arisun and NaruOne with Chocolatesuze and Vxdollface after they shook their booties in a dance class I teach every Wednesday. Not long after, I ran into Chocolatesuze, Grab Your Fork and Cheflx at an event, which we decided to ditch and head to The Sparrow’s Mill instead.
Now I like fried chicken, but to me it’s the sauce and flavoring that makes it special. That’s why I actually liked The Sparrow’s Mill the most out of all my KFC experiences. The snow cheese chicken is like a weirdly delicious hybrid between cheese Twisties or Doritos and fried chicken. Even better is the spring onion fried chicken, which has a peppery wasabi sauce and topped with a curly cluster of spring onion. Our third pick is the black sesame boneless chicken, which admittedly is easier to eat. It’s paired with a tasty mustard sauce.
To break up our fried chicken spectacular, we also order the bibimbap, which to my delight is crammed with veggies. Plus, it also comes with banchan (complimentary side dishes that you get at Korean restaurants with certain dishes).
The Sparrow’s Mill
Shop 3, 116-120 Liverpool St, Sydney
Mon – Fri 11.30am – 12 midnight, Sat 12pm – 11pm