We love our chicken (baked, fried, grilled, sauteed, slow cooked, any way you can imagine) so the kids and I were delighted to have a taste of mommy's version of Korea's most popular fried chicken, Kyochon chicken. For anyone who has lived in Korea (well, now in California and New York too), Kyochon has a unique frying technique (perfected for over 20 years supposedly) that renders out the fat from the skin and turns it into a paper-thin but crispy outside. It's really one of a kind and I won't be surprised at all if it spreads beyond just the two coasts. Anyways, this healthy, baked version was very good with a savory sauce to go with it. Though it's not the original Kyochon chicken, I can say that it tasted much better simply because it was home-cooked and prepared exclusively for us.