I guess this dish could be considered an appetizer, or food for a cocktail party, as it is meant to be eaten while drinking alcoholic beverages. It is a type of Korean "anju." It was considered customary to serve guest to your home a homemade brew and some anju to accompany. This recipe comes from Cecilia Hae-Jin Lee, writing for the LA Times, who states, "One of the secrets of Korean fried chicken is to coat the chicken in cornstarch. The other secret is to fry the chicken pieces twice. So, if you want that extra-crispy texture, double-fry your chicken."