Zangi
ザンギ
Hokkaido's distinct fried chicken — heavily seasoned with soy, garlic, and ginger before coating, producing a deeply flavoured, dark and crispy version notably bolder than standard karaage.
- Total
- 1 hr 15 min
- Serves
- 2
- Level
- Easy
Prep 1 hr · Cook 15 min
Ingredients
Method
Cut chicken into large chunks (larger than karaage — bone-in pieces are traditional). Score flesh.
About 5 min
Marinate in soy sauce, sake, garlic, ginger, and sesame oil for at least 45 minutes — the long, heavy marinade is what makes zangi distinctly bolder.
About 45 min
Mix flour and potato starch. Coat chicken well.
About 3 min
Fry at 165°C for 6–8 minutes (longer than karaage due to bone-in pieces) until deep golden.
About 10 min
Drain and rest 2 minutes. Serve with lemon wedges and mayonnaise.
About 3 min
Nutrition per serving (estimate)
- Calories
- 510
- Protein
- 40 g
- Carbs
- 30 g
- Fat
- 24 g
- Fibre
- 1 g
- Sugar
- 5 g
- Sodium
- 1100 mg
Contains: soy, gluten
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Recipe by Boon Tools.