by

Zangi Chicken Kara-age Bento

Zangi Chicken Kara-age Bento

We call chicken kara-age (deep fried chicken) "zangi" in Hokkaido. I packed scallops, salmon, kidney beans and potato in my bento box, full of Hokkaido specialties!

Ingredients

Chicken breast or thigh
1/2
For the marinade
Ginger (grated)
1 teaspoon
Sake
1 teaspoon
Soy sauce
1 teaspoon
Sake
1 teaspoon
Mirin
1 teaspoon
For the batter
Beaten egg
1/2
Katakuriko
1 tablespoon
Plain flour
1 tablespoon

Steps

1. Put all the marinade ingredients in a ziplock bag. Cut the chicken into bite sized pieces and put into bag. Squeeze out the air and marinate for at least 30 minutes.
2. Add the beaten egg, katakuriko and plain flour in the bag. Rub well and deep fry the chicken in the oil (not listed) until crispy.
3. How to deep-fry the chicken: Heat the oil gently over low heat and drop the chicken so that there's no overlap. After the batter is cooked through and crisps, turn the chicken over.
4. When the chicken is slightly golden-brown, lift out of the oil.
5. Heat the oil to high and return the chicken to the oil to fry until golden-brown! (when the spitting noise from the oil calms down, take the chicken out).
6. Drain off the excess oil on kitchen paper and leave to cool. Pack in your bento box.

Story Behind this Recipe

I made a bento packed with various side dishes such as zangi (savoury or salty), potato salad (sour), braised kidney beans (sweet), fresh spring rolls (bitter) and scallop rice (umami).