Seems like an old style of chicken known as 닭강정! Fun Facts: They were invented in the 60's during the US military regime. Due to how cheap poultry was back then, and the new method of using bean/corn to make cooking oil, it spread like wildfire and is now one of the most popular contemporary Korean snacks!
The coating is very important in Korean fried chicken because it creates a crunchy texture. Also, the coating helps the sauce cling on better by creating all these nooks and crannies.
I have been dreaming about Korean fried chicken for days now. This looks delicious but there are no Korean restaurants near me.
