The wings at Stone Korean Kitchen (embarcadero 4) have good crunchy crust although the sauce they are tossed in is a bit sweet for me. I seem to recall a thinner smoother more crackly shell of batter at the bon chon chicken I used to have in boston, with more separation between crust and chicken, but maybe there is no single “correct” style. (In the absence of korean fried chicken, I make do with chicken katsu from Japacurry or Grindz 
. August 1 Five indian restaurant used to have a chicken lollipop which was very similar to korean bon chon chicken in terms of a separated shell of batter but the last time I ordered it, there was too much batter)
