Zangi (Hokkaido-style deep fried chicken) ｜ Our Regional Cuisines

Hokkaido Prefecture

Zangi (Hokkaido-style deep fried chicken)

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Main lore areas

All areas in Hokkaido
Main ingredients used

Chicken, soy sauce, flour, ginger, garlic

History/origin/related events

In Hokkaido, deep-fried chicken is called “zangi”. What sets “zangi” apart from other fried chicken dishes is its strong seasoning. Prior to frying, the chicken is marinated in a sweet and spicy soy sauce-based sauce. “Zangi” can be prepared in two variations: with bone and boneless.
The dish is believed to have originated in 1955, when a chicken restaurant in Kushiro's Suehiro entertainment district cut a whole chicken into pieces and deep-fried it. The name “zangi” is said to have been derived from the Chinese word for fried chicken, “za-chi”, with an added "N" to make it associated with the dish.
Nowadays, zangi also refers to other deep-fried foods such as “takozangi” (deep-fried octopus) and “sakezangi” (deep-fried salmon), which are coated with batter and deep-fried.
Opportunities and times of eating habits

"Zangi" is a staple side dish in households throughout the year. It is also a popular dish that always appears on the dinner table at festive occasions. It is eaten on all occasions, from gatherings of relatives and friends to children's athletic meets, field trips, and daily lunches.
How to eat

First, marinate the chicken in soy sauce, egg, sake, ginger, garlic, and other seasonings. Deep fry the chicken until the surface is golden brown. The sauce varies in different households and restaurants. It is sometimes served on top of rice as “zangi-don” (zangi bowl).
Efforts for Preservation and Succession

(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)
The recipe and quantity of the sauce are passed down from family to family, as the seasoning of the sauce differs slightly in different regions and families.
"Zangi" is often served at festivals and events held in Kushiro, the birthplace of the dish. "Zangi" is also a staple menu item at restaurants in Hokkaido, and its strong flavor makes it a popular snack at Japanese-style pubs. There are many restaurants specializing in “zangi”, and it can also be ordered for takeout and enjoyed at home.

RECIPE

Ingredients (4 servings)

Chicken thigh meat 1 piece
Sake 2 tbsp.
Soy sauce 2 tbsp.
Pepper A pinch
Ginger 1 piece
Garlic 1 clove
Flour A pinch
Oil for frying Appropriate quantity

How to cook

1. Cut the chicken thighs into bite-sized pieces.
2. Put the chicken thighs and seasonings into a plastic bag, seal the bag, massage it well, and let it sit for 1 hour or half a day.
3. Put flour into another plastic bag, add enough chicken thighs to fry at one time, allow air to enter the bag to puff it up, and then evenly and thinly coat the chicken with flour.
4. Place the chicken in medium-hot oil and fry it slowly until the surface is crispy and the oil is quiet.

provider : “Hokkaido local cuisine that we want to eat and share” (Sachiko Hoshizawa)

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

Zangi (Hokkaido-style deep fried chicken) ｜ Our Regional Cuisines

Hokkaido Prefecture

Zangi (Hokkaido-style deep fried chicken)

Main lore areas

Main ingredients used

History/origin/related events

Opportunities and times of eating habits

How to eat

Efforts for Preservation and Succession

RECIPE

Ingredients (4 servings)

How to cook