Korean Fried Chicken Recipe Plain: Double-Fried Crispy Perfection

This is the proven method for achieving perfectly crispy Korean fried chicken without any sauces or glazes. The double-frying technique is what sets this recipe apart, creating an ultra-crunchy exterior while keeping the meat juicy inside.

I tested this in my small Boston kitchen, and the results were consistently impressive. The first fry cooks the chicken through, while the second fry at a higher temperature creates that signature shatteringly crispy crust.

What you get is golden-brown chicken with a texture so light and airy it practically melts in your mouth. The absence of sauce lets the pure, clean flavor of the seasoned chicken shine through.

Serve immediately for maximum crunch. Here’s how to make it at home.

Ingredients for Korean Fried Chicken Recipe Plain

Crispy, juicy, and golden—just chicken and a handful of pantry staples for this double-fried perfection.

The chicken is everything here. Skin-on thighs stay juicier than breasts through double-frying. Grab them from Whole Foods or any Asian market—they often have pre-cut pieces. Potato starch is non-negotiable (that’s what gives the signature crunch). H Mart or Korean grocery stores sell it in bulk. If you’re using frozen chicken, thaw it completely first—wet chicken splatters like crazy.

No potato starch? Cornstarch works in a pinch but the texture won’t be quite as light. Swap the thighs for drumsticks if that’s what you’ve got. The seasoning blend can be adjusted—add a pinch of gochugaru for subtle heat (find it at H Mart). Skip the baking powder if you must, but it really does make a difference in the crisp factor. Freshly ground spices? Always better.

Serve this immediately—the crunch fades fast. Leftovers? Reheat in a 400°F oven for 10 minutes to revive the crust. Best eaten day-of, but keeps 2 days in the fridge (don’t expect the same texture). Freezing? Not recommended—it’ll lose that shatter.

Instructions

Here’s the method that delivers that signature double-fried crunch every single time.

Step 1: Season and Coat the Chicken

Pat the 2 lb Chicken Thighs dry with paper towels—this is non-negotiable for maximum crispiness. In a large bowl, whisk together the 1 tbsp Kosher Salt, 1 tbsp Garlic Powder, 1 tbsp Onion Powder, 1 tsp Ground Black Pepper, 0.5 tsp Ginger Powder, and 0.5 tsp White Pepper.

Add the chicken pieces and toss until evenly coated with the seasoning. The spices should cling to every surface. Now dust the seasoned chicken lightly with the 0.5 cup All-Purpose Flour, which creates a base layer for the starch to adhere to.

Step 2: Create the Ultra-Crispy Coating

In a separate large bowl, combine the 1 cup Potato Starch, 0.25 cup Cornstarch, and 0.5 tsp Baking Powder. The baking powder is the secret weapon here—it creates tiny air pockets that make the coating extra crispy.

Working in batches, dredge each piece of floured chicken in the starch mixture, pressing gently to ensure a thick, even coat. Shake off any excess. You want a substantial layer that looks almost snowy. Let the coated pieces rest for 10 minutes to allow the starch to absorb moisture and adhere properly.

Step 3: First Fry for Structure

Heat the 4 cups Neutral Oil in a heavy pot or Dutch oven to 325°F. Use a deep-fry thermometer for precision—oil temperature is everything with fried chicken. Carefully lower the coated chicken pieces into the hot oil in batches, being careful not to crowd the pot.

Fry for 6-8 minutes until the coating sets and turns a pale golden color. The pieces should float and look puffed. Remove with a slotted spoon and drain on a wire rack (not paper towels—this prevents sogginess). This first fry cooks the chicken through and establishes the structure of the crust.

Step 4: Second Fry for Perfect Crispiness

Increase the oil temperature to 375°F. Return the fried chicken to the oil in batches and fry for another 3-4 minutes until deeply golden brown and ultra crispy. This second fry at higher heat creates that signature shatteringly crisp exterior.

Listen for the sizzle—it should be vigorous but not violent. The coating should be deep golden brown and audibly crunch when you test a piece. Drain again on the wire rack and sprinkle immediately with any remaining Kosher Salt from your divided amount.

Step 5: Garnish and Serve

Toast the 1 tbsp Sesame Seeds in a dry pan over medium heat for 1-2 minutes until golden brown and fragrant. The moment the seeds start to pop, they’re done.

Sprinkle the toasted sesame seeds over the hot chicken while it’s still on the rack. Serve immediately while the coating is at its crispiest. The contrast between the crunchy exterior and juicy interior should be dramatic with every bite.

Regional Styles of These Flavors

Seoul Street Style

This is the classic version you’ll find at Korean street food stalls. The key is using only potato starch for the coating, which creates that signature snowflake-like crunch. I tested this in my tiny Boston kitchen and was amazed at how it replicated the Seoul experience.

Busan Spice Market

In southern Korea, they often add a touch of gochugaru (Korean chili flakes) to the seasoning mix. Just ½ tsp gives a subtle warmth without overpowering. The vendors at Busan’s Jagalchi Market swear by this approach for their plain fried chicken.

Jeonju Traditional

Jeonju, Korea’s food capital, uses a lighter hand with seasoning. Their version focuses on white pepper and garlic powder as the primary flavors. The result is a cleaner taste that lets the chicken’s natural flavor shine through. 🗺️

Modern Korean-American

In Korean communities across the US, you’ll often find baking powder added to the starch mix for extra crispiness. This adaptation works perfectly in home kitchens. I picked up this trick from a Korean deli owner in Allston.

Gangnam Upscale

High-end Korean restaurants in Gangnam serve their plain fried chicken with a sprinkle of toasted sesame seeds and a side of pickled radish. The sesame adds a nutty aroma that complements the crispy texture beautifully.

Home Kitchen Hack

For my Boston apartment kitchen, I’ve found that using a mix of potato starch and cornstarch gives the best results. The cornstarch adds extra crunch while the potato starch maintains that authentic Korean texture. Honestly, it’s my go-to method now.

Frequently Asked Questions