Hokkaido’s CRUNCHIEST and JUICIEST Fried Chicken🐓 with a pro frying tip.

potato starch

🥗Healthier: cornstarch

💰Cheaper: all-purpose flour

Cornstarch maintains crispiness with fewer calories.

sake

🥗Healthier: dry white wine

💰Cheaper: rice vinegar

Dry white wine provides a similar flavor profile.

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: chicken drumsticks

Chicken breast is leaner, while drumsticks are often less expensive.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat alternative.

Trim excess fat from chicken thighs and cut off connective tissues

Pound the chicken with a knife to tenderize

Cut chicken into six even pieces

Marinate chicken with salt, sugar, ground white pepper, grated ginger, garlic, black pepper, Japanese soy sauce, and cooking sake

Rub the marinade into the chicken with hands

Prepare the batter by mixing 2 eggs, flour, and potato starch until a batter texture is achieved

Cover the batter-coated chicken with plastic wrap and refrigerate for at least 5 hours

Heat oil to 160 degrees Celsius (320 degrees Fahrenheit) for frying

Fry chicken pieces in batches for 3 minutes, then remove and let rest for 3 minutes

Increase oil temperature to 180 degrees Celsius (356 degrees Fahrenheit)

Fry chicken again for 30 seconds until crispy, stirring occasionally

Plate the zangi and garnish with shishito pepper and lemon wedge

Cooking Techniques

Equipment Needed

Spice Level:

Allergens