A San Francisco recipe with a passport
San Francisco has always been where America meets Asia. Our fried chicken is that city, in a bucket.
Where it started
Ask anyone who grew up here what San Francisco tastes like and you’ll get a long answer. Sourdough from the wharf. Garlic noodles in the Sunset. Salt and pepper wings in Chinatown, karaage in Japantown, Korean fried chicken on Clement Street, and an egg tart from the Macanese bakery your aunt swears by.
We wanted one place that served all of it, starting with a fried chicken that could only come from here. So we built the Fog City Original around the city’s most famous ingredient: a sourdough starter in the brine that gives the meat a gentle tang and helps the crust fry up extra crackly.
Then we sent it traveling. Each of our Best of Asia flavors is our take on the way a great food city does fried chicken: the garlic of Guangzhou and Hong Kong, the sticky gochujang of Seoul, the sour heat of a Bangkok tom yum, the seaweed salt of a Tokyo izakaya, and the coconut curry of Macau, where Portuguese and Cantonese cooking have shared a kitchen for 400 years.
What we care about
Fresh, never frozen
Our chicken arrives fresh from California farms, is brined in-house overnight and breaded by hand every day.
Flavors done right
We learn each flavor from the cooks who grew up with it, then make it ours without losing what makes it great.
A table for everyone
Fried chicken is the most shareable food there is. Our restaurants are built for families, friends and big orders.
Neighbors first
We hire locally, buy locally where we can, and support the schools and food banks in every neighborhood we open in.