Time: 20 minutes.
We all know about the Japanese fried chicken (Karaage), but do you know the local Japanese are actually more crazy about Zangi (ザンギ), Hokkaido fried chicken? Zangi is quite scarce in anywhere outside Hokkaido. The main difference between Zangi and Karaage are the marinates and flour coating. Unlike Karaage, Zangi has a stronger aroma – thanks to the marinate. Zangi is also slightly darker in colour, credit to a higher proportion of flour in the coating. I personally enjoy Zangi a lot more than Karaage, I really enjoy the flavour and sweetness of ginger and garlic coming through the juiciness of the chicken.
If you are interested in making Karaage, just remove the ginger and garlic and change the flour:corn starch to 1:1. Or click here for more Japanese recipe such as Japanese steamed egg (Chawanmushi) and Chicken Teriyaki.
- 2 boneless chicken thigh
- 3 tbs soy sauce
- 2 tbs cooking wine
- 2 tsp ginger paste
- 1 tbs garlic paste
- 1 tsp salt and black pepper
- 2 tbs corn starch
- 5 tbs flour
- 1 medium egg
1. First, cut the chicken into bite-sized cubes (about 2 cm length). Marinate the chicken with soy sauce, cooking wine, ginger paste, garlic paste, salt and black pepper for about 15 minutes.
2. Pour in flour and corn starch. Beat an egg. Mix thoroughly until you get a thick paste like this.
3. Heat up the pan to 180℃ with a generous amount of oil. Add in the chicken one by one and fry till golden brown. This process should take about 7-9 minutes. Put aside and the chicken rest for about a minute.
4. You may choose to fry again for a minute. Or else, squeeze some lemon juice on top and start eating! Itadakimasu!
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