北海道·郷土料理
Zangi
When you take a crunchy bite, the juices overflow from beneath the coating. The highlight of Zangi is its deep seasoning, with a sweet and savory soy sauce-based marinade that has soaked thoroughly into the meat. While general karaage is characterized by coating meat in flour before frying, Zangi is distinguished by being marinated before it hits the oil. It is said to have begun around 1955 when a chicken restaurant in Kushiro's entertainment district fried a whole chicken cut into pieces; the yakitori shop 'Torimatsu,' which opened in 1960, began marketing it under the name 'Zangi.' One theory suggests the name originated from adding the Japanese phonetic particle 'n' to 'Zaji' (炸鶏), the Chinese term for fried chicken. It is a soul food that the people of Hokkaido dearly love.
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