Entree: Japan – Hokkaido – ザンギ ➤ Zangi (Hokkaido-style marinated fried chicken, a savory regional karaage with soy and garlic)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 35 min

Cook 8 min

Additional 30 min

Total 1 hr 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 boneless skin-on chicken thighs, approx. 1 lb (454 g) total, cut into 1½-inch (3.81 cm) pieces
- 3 tbsp (45 ml) soy sauce
- 2 tbsp (30 ml) sake
- 1 tbsp (15 ml) mirin
- 1 large egg
- 1 tbsp (15 g) grated fresh ginger
- 2 cloves garlic, minced
- 1/2 tsp (3 g) salt
- 1/4 tsp (1 g) ground black pepper
- 3/4 cup (90 g) potato starch (katakuriko) for coating
- 1/4 cup (30 g) all-purpose flour for coating
- Vegetable oil for deep-frying, about 4 cups (960 ml) or enough for 2 inches (5 cm) depth
- Lemon wedges and shredded cabbage, for serving

Show original ingredient measurements

- 4 boneless skin-on chicken thighs, approx. 1 lb (454 g) total, cut into 1½-inch pieces
- 3 tbsp (45 ml) soy sauce
- 2 tbsp (30 ml) sake
- 1 tbsp (15 ml) mirin
- 1 large egg
- 1 tbsp (15 g) grated fresh ginger
- 2 cloves garlic, minced
- 1/2 tsp (3 g) salt
- 1/4 tsp (1 g) ground black pepper
- 3/4 cup (90 g) potato starch (katakuriko) for coating
- 1/4 cup (30 g) all-purpose flour for coating
- Vegetable oil for deep-frying, about 4 cups (960 ml) or enough for 2 inches (5 cm) depth
- Lemon wedges and shredded cabbage, for serving

Instructions

1. In a bowl combine soy sauce, sake, mirin, egg, grated ginger, minced garlic, salt, and pepper. Add the chicken pieces, mix to coat, cover, and marinate in the refrigerator for at least 30 minutes or up to 4 hours.
2. Combine potato starch and flour in a shallow dish. Remove chicken from marinade, letting excess drip off, and dredge each piece evenly in the starch-flour mixture. Shake off excess.
3. Heat oil in a deep pot to 350°F (175°C). Fry the chicken pieces in batches, without crowding, for 3–4 minutes until the coating is set but not deep brown. Remove and drain on a wire rack or paper towels; let rest 5 minutes.
4. Increase oil temperature to 375°F (190°C). Return the chicken to the hot oil for a second fry, 1–2 minutes until deep golden brown and crisp. Drain briefly on a rack.
5. Serve immediately with lemon wedges and shredded cabbage.