Zangi (Hokkaido-Style Fried Chicken)
When it comes to Japanese fried chicken, many people think of karaage. However, in Hokkaido, Japan’s northernmost region, there is a local specialty called Zangi, which has developed in a unique way. Crispy on the outside, juicy on the inside, and packed with bold flavors, this dish is a beloved staple enjoyed year-round in Hokkaido.
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Servings: 3
Ingredients
- 1 lb boneless, skin-on chicken thighs
- 1 large egg (about 2.1 oz/60 g, including shell)
- 1.4 inches (3.5 cm) or more of neutral oil in the pot (for deep-frying)
For marinating:
- ½ tsp salt
- 1 tsp sugar
- 1 Tbsp sake
- 1 tsp grated garlic
- 2 tsp grated ginger
- a pinch of ground black pepper
- 2 Tbsp soy sauce
For the batter:
- 2 Tbsp all-purpose flour (plain flour)
- 4 Tbsp potato starch or cornstarch or Japanese rice flour (komeko)
Garnishes (optional):
- lemon wedges
- fresh vegetables
Instructions
- Remove any blood spots, yellow fat, cartilage, or tough tendons from the chicken thighs. Then, cut the meat into slightly larger bite-sized pieces, about 1.4-1.8 oz (40-50 g) each, and transfer them to a bowl.
- In the bowl with the chicken, first add salt and sugar, and gently rub them in. Then, add sake, grated garlic, grated ginger, pepper, and soy sauce, and mix everything together again. Let it sit at room temperature for 20-30 minutes to allow the flavors to meld.If you let it rest for more than 30 minutes, keep it in the refrigerator. In that case, take it out and let it return to room temperature before frying.
- Crack the egg into a small bowl and beat it, then add it to the bowl with the chicken and mix well. After that, combine flour and potato starch (or cornstarch or Japanese rice flour) and mix everything together thoroughly.
- Heat oil in a pot until it reaches 320-340℉ (160-170℃). Once the oil is hot, carefully add the chicken pieces one at a time. Deep-fry them for about 3 minutes.Be careful not to add too many pieces at once, as this can cause the oil temperature to drop significantly. The chicken should occupy no more than about two-thirds of the oil’s surface area.
- Remove the chicken pieces from the oil and let them rest on a wire rack for at least 3 minutes. If there are any fried bits left in the oil, skim them out with a mesh skimmer or strainer. Repeat steps 4 and 5 until all the pieces are fried.
- Increase the heat and raise the oil temperature to 360-380℉ (180-190℃). Then, carefully add the chicken pieces back into the oil one at a time and fry them for about 1 minute, or until golden brown. As before, avoid adding too many pieces at once.The 1-minute frying time is just a guideline. If the pieces are smaller, they will cook faster, and if they are larger, it will take longer. Once the chicken turns golden brown or starts floating to the surface of the oil, that’s a sign it’s done. Be careful not to overcook it—frying for too long will make the chicken dry and tough instead of juicy.
- Remove the chicken pieces from the oil and let any excess oil drain off on a wire rack. If there are any fried bits left in the oil, skim them out with a mesh skimmer or strainer, then repeat steps 6 and 7 until all the pieces are fried.
- Serve the zangi on a plate. Feel free to garnish it with a lemon wedge and fresh vegetables of your choice.
Notes
- You can store it in the refrigerator for up to 3 days.
- The Nutrition Facts label assumes that the amount of oil absorbed by the chicken is approximately 8% of its weight. Garnishes are not included in the calculation.
Nutrition
Calories: 528.94kcal Carbohydrates: 16.15g Protein: 29.05g Fat: 37.99g Saturated Fat: 8.09g Polyunsaturated Fat: 8.74g Monounsaturated Fat: 18.16g Trans Fat: 0.18g Cholesterol: 202.73mg Sodium: 1216.89mg Potassium: 481.41mg Fiber: 0.94g Sugar: 2.04g Vitamin A: 197.69IU Vitamin C: 0.79mg Calcium: 33.37mg Iron: 1.98mg
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