Sigol Tongdak 시골통닭

The old-style whole chicken arrives still shaped like a bird, and staff cut it up with scissors. Under the thick batter the meat pulls apart in strands like boiled chicken, seasoned all the way through, with no need for a dipping sauce. The frying is not the same every day, and the crust is crisp only straight out of the oil. The shop originally sold mostly samgyetang, which explains the black-rice chicken porridge on the menu, and fried gizzards (moraejip twigim) make a common extra order.