Go Back
–+ servings
Zangi - En-tete

Authentic Zangi - Hokkaido-Style Fried Chicken

Print Recipe Pin the recipe
5/5 (8)
Prep Time: 35 minutes
Cook Time: 15 minutes
Total Time: 50 minutes
Course: Main course
Cuisine: Japanese
Servings: 2
Author: Marc Winer

Ingredients

  • 500 g boneless chicken thighs skin-on

Brine

  • 600 mL water
  • 6 g salt for the brine

Marinade and coating

  • 2 teaspoons light soy sauce
  • 2 teaspoons sake
  • 1 teaspoon Shaoxing wine substitute regular sake if needed
  • 0.5 teaspoon salt
  • 0.5 teaspoon MSG flavor enhancer
  • 0.5 teaspoon white pepper ground
  • 1 teaspoon sugar
  • 1 teaspoon ginger grated
  • 1 egg
  • 1 teaspoon flour
  • 75 g potato starch plus extra if needed before frying
  • 1 teaspoon sesame oil
  • 1 teaspoon neutral oil
  • frying oil as needed

Zangi Sauce (for about 20 pieces)

  • 40 g Japanese leek or regular leek
  • 7 tablespoons rice vinegar
  • 3 tablespoons light soy sauce
  • 3 tablespoons sugar
  • 1.5 teaspoons ginger grated
  • 1 teaspoon sesame oil
  • 1 pinch salt
  • 1 pinch MSG flavor enhancer
  • 1 pinch black pepper

Procédé

Brine and marinade

  • Cut the chicken thighs into 8 pieces.
    500 g boneless chicken thighs
    Zangi - Couper les cuisses de poulet en 8 morceaux.
  • Mix the water and brining salt in a bowl.
    600 mL water, 6 g salt
    Zangi - Mélanger l'eau et le sel dans un saladier.
  • Submerge the chicken in the brine for 10 minutes, then drain and pat dry.
    Zangi - Y plonger le poulet et laisser tremper 10 minutes.
  • Add the soy sauce, sake, and Shaoxing wine, then massage them into the chicken to coat evenly.
    2 teaspoons light soy sauce, 2 teaspoons sake, 1 teaspoon Shaoxing wine
    Zangi - Ajouter la sauce soja, le saké et le vin de Shaoxing.
  • Add the salt, MSG, sugar, and white pepper, then massage again.
    0.5 teaspoon salt, 0.5 teaspoon MSG, 1 teaspoon sugar, 0.5 teaspoon white pepper
    Zangi - Ajouter le sel, l'exhausteur de goût, le sucre et le poivre blanc.
  • Add the egg and grated ginger, then massage until fully absorbed.
    1 egg, 1 teaspoon ginger
    Zangi - Ajouter l'œuf et le gingembre râpé.
  • Add the flour and potato starch, then massage until every piece is evenly coated.
    1 teaspoon flour, 75 g potato starch
    Zangi - Ajouter la farine et la fécule de pomme de terre.
  • Add the sesame oil and neutral oil, then massage one last time. Transfer to a bag and refrigerate overnight.
    1 teaspoon sesame oil, 1 teaspoon neutral oil
    Zangi - Transférer le poulet dans un sac de congélation.

Frying

  • Take out the chicken. If any liquid has collected, add a little more starch to coat it again.
    Zangi - Masser une dernière fois.
  • Heat the frying oil to 160-170 °C. Open up the pieces and stretch the skin without tearing it, then lower the chicken into the oil.
    frying oil
    Zangi - Plonger le poulet dans l'huile.
  • Fry for about 1 minute 30 seconds, removing the pieces as soon as they turn golden. Let them rest on a rack for 30 seconds to 1 minute.
    Zangi - Les laisser reposer 30 secondes à 1 minute sur une grille.
  • Increase the heat and bring the oil to 180 °C. Return the chicken to the oil and fry for about 3 minutes. Drain and serve immediately with the zangi sauce.
    Zangi - Égoutter et servir aussitôt, avec la sauce à zangi.

Zangi sauce

  • Thinly slice the leek, then mix it with the rice vinegar, soy sauce, sugar, salt, black pepper, MSG, sesame oil, and grated ginger.
    40 g Japanese leek, 7 tablespoons rice vinegar, 3 tablespoons light soy sauce, 3 tablespoons sugar, 1 pinch salt, 1 pinch black pepper, 1 pinch MSG, 1 teaspoon sesame oil, 1.5 teaspoons ginger
    Zangi - Pour la sauce à zangi, ciseler finement le poireau japonais.

Notes

  • The pieces may look large at first, but they shrink noticeably during frying.
  • Adding the ginger peel and the green tops of the leeks to the salted water lightly perfumes the meat and softens any strong aromas.
  • Temperature cue for the first fry: small bubbles should form at the tips of chopsticks dipped into the oil.
  • Spreading the pieces out and stretching the skin before lowering them into the oil shortens the cooking time and makes the skin even crispier.
  • You can substitute regular sake for Shaoxing wine.
Did you make this recipe?Tag @marcwiner on Instagram!