Zangi (Hokkaido-Style Chicken Karaage) Recipe
By Tim Anderson
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Easy
The name zangi is derived from the Chinese zh.jī (fried chicken), and originally appeared on the menu at Torimatsu in Kushiro in 1960. Though a lot of zangi today is basically indistinguishable from standard Japanese karaage, Torimatsu established some unique characteristics of zangi that set it apart: it’s cooked on the bone, it uses the whole chicken (instead of just thighs or legs), and it’s seasoned with both a marinade and a dipping sauce (called zantare).
The master at Torimatsu told me they use only wheat flour for frying, but the master at nearby Toriyoshi said they use only potato starch – therefore, I use both. Neither of them would tell me what’s in the dipping sauce, so this is just my best approximation!
This recipe is extracted from Hokkaido by Tim Anderson, (Hardie Grant, £28), Photography by Laura Edwards
Try Tim Anderson's Gatatan (Thick Chinese-Style Miners' Soup) or Laminated Milk Bread (Miru Fiyu Shokupan) recipe!
Ingredients for Zangi
For 'Zantare' dipping sauce
- 2 tbsp shōyu or tamari
- 1 tbsp dark brown sugar
- 1 tbsp tonkatsu sauce
- 1 tbsp Worcestershire sauce
- 1 tbsp lemon juice
- Many shakes of finely ground white pepper
For the chicken
- 1/2 small chicken
- 6 tbsp sake
- 4 tbsp shōyu
- 1/4 tsp salt
- 1/4 tsp MSG
- 1 egg yolk
- 60 g fresh ginger root, peeled and finely chopped
- A few pinches of finely ground white pepper
- 100 g potato starch
- 100 g plain (all-purpose) flour
- Vegetable oil, for deep frying (about 2 litres)
- 1/4 lemon, cut into wedges, to serve (optional)
How to make Zangi
- For the zantare, stir everything together until the sugar dissolves.
- Cut the chicken into major joints: breast, thigh, drumstick, and wing. Using a sharp, heavy knife, cut the thigh into two pieces, through the bone, and cut the breast into four pieces, also through the bone. Cut the wing into two joints.
- Combine everything else except the flours and vegetable oil in a large bowl and mix well. Massage the marinade into the chicken. The chicken can be cooked straight away, but I think it is better if it is marinated in the refrigerator for an hour or two (or one day maximum).
- Combine the flours in a large bowl. Heat the oil in a deep, wide pan to 170ºC (340ºF). Dredge the marinated chicken in the flour, then lower each piece of chicken carefully into the oil, and cook for about 7–8 minutes until golden brown. Use a probe thermometer to check if it’s cooked through (the internal temperature should be above 70ºC/158ºF) or, failing that, cut into a piece at its thickest point to make sure it’s not raw.
- Remove the chicken from the oil with chopsticks or tongs and drain on paper towel. Serve with the zantare, and/or the lemon wedges.
About the author
Tim Anderson is an award-winning chef, writer, and the brilliant mind behind London’s popular ramen izakaya, Nanban. Originally from Wisconsin, Tim’s passion for Japanese food began as a hobby but quickly evolved into a career after winning MasterChef in 2011. With over 20 years of immersion in Japanese food culture, including time spent living in Fukuoka, Tim has authored beloved cookbooks like JapanEasy, Vegan JapanEasy, and the award-winning Tokyo Stories. His work celebrates authentic Japanese flavours with a fresh and accessible twist.
