What are the best chicken dishes in Hong Kong?

Based on diner recommendations, the best chicken dish in Hong Kong is at Phoowong Thai Food. We compared 85 restaurants serving chicken dishes.

How much do chicken dishes cost in Hong Kong?

Chicken dish prices in Hong Kong range from HKD8.00 to HKD1200.00 across 85 restaurants.

All Ingredients in Hong Kong

Best Chicken Dishes in Hong Kong

85 restaurants compared

Price range: HKD8.00 – HKD1200.00

Avg recommendation: 89%

Top 5 Chicken Dishes in Hong Kong (Quick Answer)

Based on diner recommendations across 85 restaurants:

Green Curry with Chicken at Phoowong Thai Food, HKD52.00 (Kowloon City)
Soy Sauce Chicken Wing Tips (Single Portion) at Wing Kee Noodles, HKD28.00 (Causeway Bay)
Crispy Lung Kong Chicken at Lai Ching Heen, HKD320.00 (Tsim Sha Tsui)
Buffalo Chicken at Flat Iron Burger, HKD98.00 (Tsim Sha Tsui)
Braised Chicken with Wild Herbs at Tian Tian Xiang, HKD82.00 (North Point)

Scroll down for detailed comparisons, prices, and diner tips for each restaurant.

All 85 Chicken Dishes

Green Curry with Chicken

Phoowong Thai Food

Kowloon City·$

HKD52.00

Aromatic coconut-based curry with Thai basil, bamboo shoots, and tender chicken.

Tip: Tell them your spice tolerance — they adjust the heat to order. Don't assume 'standard' is their default.

Soy Sauce Chicken Wing Tips (Single Portion)

Wing Kee Noodles

Causeway Bay·$

HKD28.00

Plated serving of soy sauce-marinated chicken wing tips as a standalone item.

Tip: Order a plate of these and rice if you want something lighter, or share between 2-3 people.

Crispy Lung Kong Chicken

Lai Ching Heen

Tsim Sha Tsui·$$$

HKD320.00

Whole roasted chicken from Lung Kong farm with perfectly rendered crispy skin.

Tip: Best ordered ahead when making reservations to ensure the chef has fresh Lung Kong chicken available.

Buffalo Chicken

Flat Iron Burger

Tsim Sha Tsui·$

HKD98.00

Crispy chicken breast tossed in spicy buffalo sauce, topped with blue cheese crumble and cooling ranch dressing.

Tip: Ask for extra buffalo sauce on the side—the heat is moderate by default but you can dial it up.

Braised Chicken with Wild Herbs

Tian Tian Xiang

North Point·$

HKD82.00

Tender chicken braised with Yunnan wild herbs that add subtle aromatic complexity.

Tip: If the herb profile seems unusual, that's authentic Yunnan — it's different from Cantonese preparations intentionally.

Salt-baked Chicken

Seventh Son

Wan Chai·$$$

HKD128.00

Whole chicken baked in a salt crust until the meat is incredibly moist and tender.

Tip: A whole bird feeds 3-4 people comfortably — order this if your group wants something less expensive than roast pig but still special.

Chicken Shawarma

Beyrouth Bistro

Central·$$

HKD52.00

Marinated chicken sliced from the spit, served in warm pita with garlic mayo and pickles.

Tip: Shawarma is HKD52 vs kebab at HKD68—get the shawarma if you're timing multiple courses.

Mushroom & Chicken Claypot Rice

Hing Kee Claypot Rice

Yau Ma Tei·$$

HKD48.00

Tender chicken cooked with dried mushroom in a charcoal claypot over rice.

Tip: This option is lighter than sausage-based combinations but still deeply flavourful.

Spicy Fried Chicken

Jesse Restaurant

Wan Chai·$$

HKD88.00

Crispy fried chicken pieces tossed with dried chilies and Sichuan peppercorns.

Tip: This is one of the few spicy dishes on the menu — perfect if you want heat but still want to taste Jesse's core flavors.

#10

Butter Chicken

Gaylord

Tsim Sha Tsui·$$

HKD238.00

Chicken tikka in a tomato-cream sauce with fenugreek and spices.

Tip: This is on the lunch buffet at excellent value (around 200 HKD for unlimited). Great option if you want to try multiple dishes affordably.

#11

Crispy Three-Yellow Chicken with Sand Ginger Dip

Ho Lee Fook

Central (Soho)·$$

HKD248.00

Whole three-yellow chicken fried until crispy, served with sand ginger and spring onion sauce.

Tip: Eat the skin first while it's still crispy. Let it cool for 30 seconds if just served — the skin is very hot.

#12

Tandoori Chicken

JoJo Indian Cuisine

Wan Chai·$$

HKD198.00

Marinated chicken roasted in the tandoor until charred outside, tender inside.

Tip: The lunch buffet (168-188) includes tandoori chicken, dal, rice, naan, and sides. Best value on the menu if you want variety.

#13

Smoked Chicken

Liu Yuan Pavilion

Wan Chai·$$

HKD128.00

Tea-smoked whole chicken served cold with ginger-scallion sauce.

Tip: Call the restaurant a day in advance to reserve this. It's worth the planning — reviewers specifically seek it out.

#14

Spicy Chicken Feet (Dakbal)

Busan Night

Central·$

HKD128.00

Tender chicken feet tossed in spicy gochujang sauce with sesame seeds.

Tip: Order this only if your table is comfortable with adventurous eating. The flavor is bold and the texture takes getting used to. Perfect with cold draft beer.

#15

Chicken and Corn Potstickers

Bafang Dumpling

Sheung Wan·$$

HKD32.00

Crispy-bottomed potstickers filled with seasoned chicken and sweet corn.

Tip: Order one portion of chicken-corn and one of the signature pork to taste both.

#16

Sautéed Diced Chicken With Spicy Red Chili (Large)

Chuan Palace

Mong Kok·$$

HKD418.00

Tender diced chicken stir-fried with dried red chilies in Sichuan style.

Tip: This is the classic Sichuan dish — order it. Don't let the chili appearance intimidate you; Chef Lee balances heat beautifully.

#17

Poulet Jaune (Whole Poached Yellow Chicken)

Babette

Central·$$

HKD688.00

Whole poached yellow chicken with seasonal vegetables and tarragon-infused chicken jus

Tip: Serves 2-4 people - stunning presentation, cooked en cocotte so it stays incredibly moist

#18

Chow Mein with Chicken

Man Man Kee

Yau Ma Tei·$

HKD30.00

Crispy chow mein noodles tossed with shredded poached chicken, bean sprouts, and dark soy sauce

Tip: This is lighter than their broths if you want something quick and filling

#19

Roast Chicken with Rice (燒雞飯)

Mon Kee Café

Wan Chai·$

HKD52.00

Succulent roasted chicken served over steamed rice with gravy.

Tip: Ask for the chicken cut fresh if you arrive before 11am. The daytime batches are noticeably juicier.

#20

Hat Yai Fried Chicken

Yaowarat

Central·$$$

HKD148.00

Southern Thai style fried chicken with garlic and crispy exterior

Tip: Quarter chicken portion - marinated before frying so meat stays juicy despite the crispy coating

#21

Roasted Hong Kong Yellow Chicken

Louise by Chef Julien Royer

Central·$$$

HKD428.00

Chef Royer's signature dish. Perfectly roasted local chicken with seasonal accompaniments.

Tip: Order this if it's on the menu. It's the reason serious diners book Louise. The bird is cooked to precise doneness.

#22

Crispy Chicken

Daai Zaak

Causeway Bay·$$

HKD528.00

Whole roasted chicken with crackling skin and tender meat

Tip: Entire bird - order to share. Request it chopped if you prefer easier portions

#23

Chicken Pie

Kam Fung Restaurant

Wan Chai·$

HKD14.00

Savory pastry with chunks of poached chicken, peas, and gravy baked inside

Tip: Don't bite into it straight away—let it cool for a minute or the filling will burn your mouth

#24

Maotai Soy Sauce Chicken

Fat J Char Siu

Wan Chai·$$

HKD88.00

Whole chicken braised in Maotai liquor and soy sauce, creating a complex savory-sweet flavor

Tip: The liquor cooks off but leaves a sophisticated depth - request it chopped into pieces for easier sharing

#25

Chatterbox Chicken Laksa

Chatterbox Café

Tsim Sha Tsui·$$

HKD132.00

Rich coconut laksa broth with poached chicken, rice noodles, tofu puffs, and fried shallots. Aromatic with turmeric and laksa paste, with a balance of spice.

Tip: The broth is the strength. The chicken is poached so it stays tender. Ask for sambal on the side if you want more spice.

#26

Roasted Chicken

Yung Kee

Central·$$

HKD240.00

Cantonese-style roasted chicken with skin as crispy as the larger birds. Leaner meat than pork or goose, milder flavor. The entry point if you're unsure.

Tip: Perfect portion for one person. Costs less than 10 minutes of central Hong Kong labor and fills you completely.

#27

Corn Chicken Fried Rice

Hung Wan Cafe

Mong Kok·$$

HKD72.00

Fluffy steamed rice stir-fried with sweet corn, diced chicken, and egg. Simple and satisfying.

Tip: This is the lunch option. Arrives quickly and fills you up.

#28

Hainanese Chicken with Specialty Broth

Can Lah

Central·$$

HKD158.00

Poached chicken served with chicken-infused rice and a concentrated bone broth on the side. The chicken is tender, the rice is silky, and the broth adds depth without heaviness.

Tip: The specialty broth is the differentiator from normal Hainanese chicken. Drink the broth between bites—it's the soul of the dish.

#29

Hainan Chicken Rice (Man Kee)

Haiphong Road Temporary Cooked Food Bazaar

Tsim Sha Tsui·$

HKD58.00

Poached chicken over chicken-infused rice, finished with ginger oil and light soy sauce.

Tip: Order the thigh if available; white meat can get dry here.

#30

Roast Chicken with Rice

Yuen Hing Restaurant

Central·$

HKD48.00

Whole roasted chicken jointed and served over fragrant rice with scallions and ginger oil.

Tip: This is a lighter, fresher option than duck or pork.

#31

Salted Egg Chicken Wings

Chatterbox Café

Tsim Sha Tsui·$$

HKD118.00

Crispy fried chicken wings coated with a creamy salted egg yolk sauce. Sweet, salty, and rich. Finger food.

Tip: Order this to start or as a side. The salted egg coating is not dry—it's creamy from real egg yolks. Eat while hot and crispy.

#32

Steamed Chicken Feet in Black Bean Sauce

Lin Heung Kui

Sheung Wan·$

HKD35.00

Tender chicken feet braised in fermented black bean sauce, a polarizing classic that locals love

Tip: The black bean sauce is key; if it tastes thin or watery, the batch was not made fresh that morning

#33

Khao Soi (Stir-Fried Yellow Curry Rice)

Bamboo Thai

Wong Chuk Hang·$$

Jasmine rice wok-fried with yellow curry, chicken, cashew, pineapple, and finished with crispy noodle topping

Tip: The crispy noodle topping adds texture. Mix it throughout before eating—distribute the crunch

#34

Steamed Chicken Feet in Black Bean Sauce (Feng Zhao)

Tim Ho Wan

Sham Shui Po·$

HKD24.00

Tender chicken feet in a dark, savory black bean sauce. The cartilage separates from the bone easily when it's cooked right, and this place cooks it right.

Tip: Locals eat these. Tourists usually skip them. If you want to eat like Hong Kong, order the chicken feet.

#35

Charcoal Black Pie Tee

Can Lah

Central·$$

HKD128.00

Crispy charcoal-colored pastry shells filled with chicken ragout and vegetables. A modern twist on the traditional pie tee—darker color from the charcoal, same crispy pastry.

Tip: The charcoal shell is visual and tasty, not just gimmick. The filling is savory and balanced. Eat these first while the pastry is still crispy.

#36

Feng Zhao (Phoenix Claw, 3 pieces)

Maxim's Palace Central

Central·$$

HKD48.00

Chicken feet braised in black bean sauce until gelatinous and rich

Tip: Acquired taste; gelatinous skin takes practice to appreciate. Pairs well with rice.

#37

Oil Chicken Rice Noodles

Lau Kee Boat Noodles

Aberdeen·$

HKD26.00

Flat rice noodles in the signature broth, topped with poached chicken breast in a light oil-and-scallion dressing.

Tip: Perfect if you want the broth to be the star.

#38

Steamed Chicken Bun

Luk Yu Tea House

Central·$$

HKD46.00

A pillowy soft white bun filled with tender shredded chicken in a light soy-based sauce. Simple, comforting, never disappointing.

Tip: Pair this with oolong tea - the warmth of the bun and tea together is properly satisfying

#39

Satay

Café Malacca

Shek Tong Tsui·$$

HKD148.00

Grilled meat skewers (chicken or beef) coated in turmeric and spices, served with peanut sauce and cucumber slices. Six pieces per order, grilled to order.

Tip: The peanut sauce is housemade. Dip lightly—it's rich. Ask for extra lime wedges to cut through the richness.

#40

Je-Je Chicken Claypot with Pork Liver

Keung Kee

Sham Shui Po·$

HKD88.00

Whole chicken pieces and pork liver slow-cooked in a clay pot, developing concentrated flavors.

Tip: Early evening is best—tables fill up fast with locals after 7pm. Go before 6:30 if you want to grab a seat without waiting.

#41

Soy Chicken Rice

Joy Hing Roasted Meat

Wan Chai·$

HKD32.00

Tender chicken poached in a soy broth, sliced and served over rice with the cooking liquid. Delicate, not as heavy as the roasted options.

Tip: This is the least rich option - choose it if you want something gentler but still authentic

#42

Ping Yein Chicken with Seasonal Vegetables and Jus

Amber

Central·$$$$

HKD380.00

The land course. Ping Yein chicken (a rare Chinese heritage breed) roasted whole, carved tableside, served with a reduction made from the carcass. The meat is darker than regular chicken, more flavorful. The vegetables change with season.

Tip: Chef Ekkebus has been committed to sustainability and heritage ingredients for years. The Ping Yein chicken is part of that philosophy.

#43

Swiss Sauce Chicken Wings

Tsui Wah Cha Chaan Teng

Central·$

HKD34.00

Fried chicken wings topped with a sweet and savory Swiss-style brown sauce with pineapple

Tip: This is Hong Kong's take on Western comfort food—not authentically Swiss, but absolutely satisfying

#44

Roast Pandan Chicken Rice

VOON

Kennedy Town·$$

HKD248.00

Whole roasted chicken served with pandan-scented jasmine rice. The chicken is butchered tableside. Fragrant, aromatic rice soaks up the chicken drippings.

Tip: Ask for the chicken thigh and a big portion of rice. The pandan gives the rice a subtle green color and sweet aroma. This is a sharing dish.

#45

Mixed Meats Rice Noodles

Lau Kee Boat Noodles

Aberdeen·$

HKD38.00

Roast duck, char siu, and oil chicken all in one bowl over the signature flat rice noodles and broth.

Tip: A sampler of all three proteins. You get to taste the differences between them.

#46

Mandarin Chicken Rice

Chatterbox Café

Tsim Sha Tsui·$$

HKD138.00

Steamed chicken from Malaysia served with aged jasmine rice infused with ginger, garlic, and pandan leaves. The chicken is tender and juicy, the rice fragrant and slightly sweet. Comes with gravy and dipping sauces.

Tip: This is the reason to come to Chatterbox. The chicken recipe is the one from Singapore—only six chefs know it. Order this before trying anything else.

#47

Braised Chicken Feet in Black Bean Sauce (Feng Zhao)

Lin Heung Lau

Sheung Wan·$$

HKD34.00

Tender chicken feet swimming in dark black bean sauce with aromatics. The cartilage separates cleanly from the bone. It's an acquired taste that becomes a requirement.

Tip: Most tourists skip this. Locals order it. Try it once and you'll understand why.

#48

Grilled Halibut & Lime Leaf Chicken

Ăn Chơi

Sheung Wan·$$

Two grilled proteins served with jasmine rice, pickled vegetables, fish sauce dip, and fresh herbs

Tip: The fish sauce dip is pungent. It's meant to be used sparingly—a little goes a long way for umami punch

#49

Roasted Chicken Banh Mi

Bistro Hoi An

Tsim Sha Tsui·$$

HKD128.00

Crispy Vietnamese baguette with roasted chicken, pickled daikon-carrot, cilantro, jalapeño, house mayo with lemongrass oil

Tip: Lemongrass mayo adds subtle floral kick without overpowering bread

#50

Nasi Lemak

Café Malacca

Shek Tong Tsui·$$

HKD138.00

Rice cooked in coconut milk and pandan leaf, served with spicy sambal, fried chicken, hard-boiled egg, and cucumber. Mild on its own, spice comes from the sambal.

Tip: Mix the sambal into the rice gradually. Nasi lemak is a breakfast or lunch dish in Malaysia, so it's lighter than it appears. Good for sharing.

#51

Deep-Fried Chicken with Chili Paste

Luk Yu Tea House

Central·$$

HKD82.00

Whole bone-in chicken pieces double-fried until golden and crispy, tossed in a spicy chili-soy mixture. The skin shatters when you bite.

Tip: This comes out with the late morning carts - if you're there before 11 am, order it directly and wait a few minutes

#52

Steamed Chicken Foot with Black Bean Sauce

Man Wah

Central·$$$$

HKD62.00

Tender chicken feet braised until the collagen is yielding, finished in a savory black bean sauce with aromatics. Classical technique that separates the serious restaurants from casual ones.

Tip: Use your teeth to separate the meat from the small bones - it's an art. Watch a local and emulate their technique.

#53

Chicken Ginseng Soup with Noodles

Seoul Noodles

Tsim Sha Tsui·$$

HKD72.00

Whole young chicken in a medicinal ginseng broth, served with chewy noodles

Tip: Pick the chicken off the bones yourself for a more interactive meal experience

#54

Braised Chicken's Foot with Black Bean Sauce

Lung King Heen

Central·$$$$

HKD128.00

Tender chicken feet braised until the cartilage separates from the bone, served in a dark, savory black bean sauce with aromatics.

Tip: Use your teeth to scrape the gelatinous flesh from the small bones - it's what makes this dish worth ordering

#55

Roasted Whole Chicken Half

Man Wah

Central·$$$$

HKD148.00

Half a chicken roasted until the skin is golden and crispy, served with ginger-scallion sauce. Simple preparation showcasing proper technique and ingredient quality.

Tip: The simplicity of this dish means any imperfection shows - Man Wah's execution is consistent

#56

Swiss-Style Chicken Wings

Man Kee Cart Noodles

Sham Shui Po·$

HKD8.00

Crispy fried chicken wings with a unique Swiss-style breading that keeps them crunchy. Popular topping that locals circle on the menu form.

Tip: This is the signature topping at Man Kee. Half the customers add this to their cart noodles. The crispy exterior against soft noodles is perfect.

#57

Roast Chicken Quarter

Tim Kee

Yuen Long·$

HKD45.00

Golden-skinned quarter chicken with tender meat inside, finished over charcoal.

Tip: Ask for pieces cut fresh if you arrive early enough. The bone-in cuts have more flavor than pre-portioned meat.

#58

Double-Boiled Chicken Stuffed with Bird's Nest

Fook Lam Moon

Wan Chai·$$$

HKD528.00

A whole chicken cavity-filled with bird's nest, ginseng, and goji berries, then double-boiled in a clay pot for hours. Nourishing, aromatic, deeply traditional.

Tip: This is a special occasion soup - order as a second or third course after lighter dishes

#59

Deep-Fried Crispy Chicken

Forum

Causeway Bay·$$$$

HKD680.00

Whole chicken or portioned, golden and fragrant with a crispy exterior

Tip: Entire bird is fried - perfect for sharing and much crispier than you'd expect for such a large piece

#60

Roasted Three Yellow Chicken with Lemongrass & Coconut Sugar

Bistro Hoi An

Tsim Sha Tsui·$$

HKD186.00

Whole chicken brined in coconut sugar and lemongrass paste, charred exterior, tender meat with herbaceous perfume

Tip: Skin is crispy, meat stays juicy; tear apart with hands for casual vibe or ask for plating if formal

#61

Crispy Fried Chicken

Fook Lam Moon

Wan Chai·$$$

HKD210.00

Whole chicken pieces double-fried until golden and crispy, seasoned simply with salt and pepper. The skin shatters, the meat stays moist.

Tip: This is Cantonese home cooking at restaurant scale. Order it fresh from the kitchen, not from the cart.

#62

Har Cheong Chicken

VOON

Kennedy Town·$$

HKD98.00

Chicken wings marinated in fermented shrimp paste, creating a deeply savory, umami-forward dish. Crispy on the outside, tender inside. Served as an appetizer.

Tip: Start with this to understand Chef Voon's approach—he takes humble ingredients and elevates them. The shrimp paste is funky but not overwhelming.

#63

Three-Treasure Rice

Joy Hing Roasted Meat

Wan Chai·$

HKD25.00

Their signature bowl: roasted duck, char siu, and soy chicken over steamed rice with a light soy gravy. A trio of flavors in one bowl.

Tip: If you've never been, this is your entry point - it shows all three roasted meats and is incredibly cheap

#64

Hainan Chicken Rice

Keung Kee

Sham Shui Po·$

HKD70.00

Poached whole chicken served over rice cooked in the poaching liquid, finished with ginger-scallion oil.

Tip: The rice absorbs flavors from the broth—order it as an add-on if you want extra.

#6596% recommend

Negima (Chicken Thigh & Japanese Leek)

Torikaze

Central·$$$$

HKD280.00

Grilled chicken thigh alternating with charred negi, cooked over 100% binchotan charcoal.

Tip: Chef Ikegawa controls the progression. Trust the order—each skewer builds toward the next.

#6695% recommend

Chinese Sausage & Chicken Claypot Rice

Hing Kee Claypot Rice

Yau Ma Tei·$$

HKD52.00

Classic combination with lap cheong (Chinese sausage) and chicken over charcoal-cooked rice.

Tip: Order an extra serving of the crispy rice (锅巴) on the side if you love that element.

#6794% recommend

Shio Breast (Chicken Breast with Sea Salt)

Torikaze

Central·$$$$

HKD220.00

Precision-grilled chicken breast with only sea salt, no sauce, showcasing the ingredient.

Tip: This dish is where you understand the difference between good grilling and Ikegawa's mastery. The temperature control is surgical.

#6894% recommend

Negima (Chicken Thigh & Leek)

Yurakucho Izakaya

Central·$$

HKD45.00

Grilled chicken thigh alternating with chunks of Japanese leek (negi).

Tip: Negima is the test of a yakitori restaurant's skill. If they nail this, they nail everything.

#6993% recommend

Chongqing Firecracker Chicken

Grand Majestic Sichuan

Central·$$$

HKD298.00

Crispy local chicken with heaven-facing chilies and numbing Sichuan peppercorns.

Tip: Pick out the whole chilies as you eat — this is meant to be a hands-on dish. The flavour is in the chilies.

#7092% recommend

Miso Breast

Yardbird

Sheung Wan·$$

HKD45.00

Chicken breast yakitori with miso, parsley, basil and garlic.

Tip: Start with miso breast and work your way through the menu. It's a gentle introduction to yakitori before trying the innards.

#7192% recommend

Chinese Mushroom & Chicken Claypot Rice

Four Seasons Claypot Rice

Yau Ma Tei·$$

HKD48.00

Tender chicken and dried mushroom cooked in charcoal-heated claypot over fragrant rice.

Tip: Break up the crispy rice bottom (锅巴) evenly before eating to distribute texture throughout.

#7292% recommend

Yakitori Moriawase (6 skewers)

Yurakucho Izakaya

Central·$$

HKD188.00

Assorted grilled chicken skewers featuring different cuts and preparations.

Tip: Start with moriawase. It's the best way to understand Yurakucho's grilling philosophy in one go.

#7390% recommend

Oyster Chicken

Yardbird

Sheung Wan·$$

HKD48.00

Chicken oyster (the small, tender muscle located next to the thigh bone) with sea salt and lemon.

Tip: The oyster is where quality meat shines. If a yakitori place nails this, they nail yakitori.

#7490% recommend

Tandoori Chicken

Gaylord

Tsim Sha Tsui·$$

HKD258.00

Chicken marinated in yogurt and spices, cooked in the tandoor until charred.

Tip: Order this on your first visit—it's unchanged from decades ago and represents what made Gaylord famous. Pair with naan and dal.

#7590% recommend

Beef & Chicken with Rice Pot

Hing Kee Claypot Rice

Yau Ma Tei·$$

HKD58.00

Claypot rice topped with sliced beef and chicken, spring onions, and charcoal-crisped rice bottom.

Tip: The waitstaff will demonstrate the proper way to eat — open lid, stir briefly, then enjoy. Each spoonful should include rice, sauce, and protein.

#7688% recommend

Chicken Liver with Tare

Torikaze

Central·$$$$

HKD240.00

Grilled chicken liver with a balanced tare glaze, finishing with a flicker of flame.

Tip: This is the gateway to understanding why chicken liver is prized in yakitori. The balance of umami and char is perfect.

#7788% recommend

Old Delhi Butter Chicken

Chaat

Tsim Sha Tsui·$$$$

HKD380.00

Slow-cooked chicken tikka in a tomato-cream sauce with fenugreek.

Tip: Order naan or roti to scoop the sauce—this is one of those dishes where bread becomes essential. The kitchen makes it fresh from the tandoor.

#7888% recommend

Salt-baked Chicken

Hakka Village Cuisine

Sham Shui Po·$

HKD78.00

Whole chicken baked in a salt crust until the meat is moist and tender.

Tip: Order this as your main — it's authentic Hakka and the best value on the menu.

#7988% recommend

Achilles Tendon

Yardbird

Sheung Wan·$$

HKD65.00

Grilled chicken achilles with garlic butter and thyme.

Tip: Order this if you want to understand what nose-to-tail yakitori means. The texture is unlike any other chicken cut.

#8085% recommend

Thai Grilled Chicken

Phoowong Thai Food

Kowloon City·$

HKD68.00

Charred chicken marinated in garlic, coriander, and Thai herbs, served with sticky rice.

Tip: Pair with the boat noodles as a light second course — one of each is the perfect meal.

#8185% recommend

Chicken Roulade with Ginseng Rice

Hansik Goo

Central·$$$$

HKD1200.00

Tender chicken breast rolled around glutinous rice infused with Korean ginseng and dried dates.

Tip: Ask about the wine pairing option or makgeolli selection—the herbal notes in both work beautifully with the ginseng rice.

#8285% recommend

Cart Noodles with Soy Sauce Chicken Wing Tips

Wing Kee Noodles

Causeway Bay·$

HKD34.00

Mix-and-match cart noodles topped with soy sauce-marinated chicken wing tips.

Tip: Come at noon or just after — the toppings are freshest and you'll beat the rush.

#8385% recommend

Stuffed Three Yellow Chicken

Roganic

Causeway Bay·$$$$

Roasted chicken with White Dragon corn, girolles, and sauce infused with fats and black garlic vinegar.

Tip: Mention any preferences when booking—the kitchen can prepare alternative mains if poultry isn't your preference, though the chicken is highly recommended.

#8482% recommend

Hong Kong Three Yellow Chicken Rice Bowl

Torikaze

Central·$$$$

HKD180.00

Comfort dish featuring local Three Yellow chicken over rice with broth.

Tip: This rice bowl arrives mid-progression. It's intentional—a palate reset before heavier items finish the course.

#8580% recommend

Spicy Fried Chicken Karaage

Yurakucho Izakaya

Central·$$

HKD78.00

Japanese-style fried chicken with house-made spicy sauce.

Tip: Order karaage alongside drinks. The spice and crunch pair perfectly with cold beer or highballs.