Zangi is a popular Hokkaido-style fried chicken, a local variation of Japanese karaage. It is known for its bold, savory flavor, with the chicken strongly seasoned with soy sauce, ginger, and garlic before frying.

The main differences between Zangi and karaage are seasoning intensity and origin. Zangi is typically marinated in a bold blend of soy sauce, ginger, and garlic, while karaage is often more lightly seasoned to let the natural flavor of the ingredients shine. Essentially, Zangi is the Hokkaido style of karaage, and today, the two are often considered the same.

For best results, marinate the chicken for 1 hour to overnight. Longer marination allows the flavor to penetrate the chicken.

Yes. The marinade can also be used with pork, shrimp, or other proteins to create different fried menu options.

Yes. Chicken can be marinated ahead of time and stored refrigerated until ready to coat and fry.

For a spicy version Chicken Zangi, add pure chili powder to the marinade or mix a fine chili powder into the coating. We recommend using pure chili rather than salty chili seasonings, as adding extra salt can throw off the flavor balance.

Try Wakou’s Ultra Spicy Sacue. We highly recommend it. Also, Yuzu Mayo, Sweet Chili Sauce, Spicy Sesame Sauce, or Kishu Plum Sauce for different flavor variations.