Yoga S I think got it about right.
Kokoya (Korean onomatopoeia for the sounds chickens make... we say "cluck cluck" Koreans say "ko ko" or "ggo ggo" according to the current hangual to white devil romanization system).
Kokoya serves up two kinds of fried chicken, a more traditional bread crumb batter and a crispy tempura type batter. Both are spicy (made with chili flakes) but the yang yum chicken heps up the spice a notch. It also heps up the sticky and saucy goop that ends up on your fingers (I think the things are coated in corn syrup and crushed peanuts and sesame seeds). Some "mool hyoo-ji" would be nice to lavage your hands but luckily I don't go anywhere without my wet naps.
For those looking for a Korean "fried chicken hof" Kokoya doesn't quite capture the experience back in the mother land. I sure would have loved if they served up their pitchers chicken hof style: a double walled pitcher, water is poured between the walls, the things are put in a freezer, and then pulled out and filled with beer. Now that's a frosty mug sensation.
Kokoya is really small and by 9 pm on weekends the place is packed. On the plus side service was good. We came with a party of 16, mostly white devils, and the staff handled our large party very efficiently and friendly.
Over all the chicken I give a Cha-ka (http://static2.px.yelpcdn.com/photo/GdMtUPz_AkYaAXBHOuj_Ag/l) in terms of taste/value.