Zangi (Hokkaido fried chicken)

Cut the chicken into 5 cm chunks. In a large bowl, combine the chicken, bicarb soda, sake, soy sauce, garlic, ginger, chicken stock powder, sugar and eggs and mix well to combine. Season well with salt and white pepper. Add the potato starch and plain flour to the chicken and mix well to form a batter. Set aside until ready to fry.Heat enough oil to deep-fry in a large wok or deep-fryer to 170˚C. Pick up the chicken pieces using tongs, allowing any excess batter to drip off, then deep-fry in batches for 5 minutes, or until the chicken is cooked through. Remove to a wire rack and allow to stand for 10 minutes, until all the chicken is cooked. Deep-fry the chicken pieces a second time for 1 minute, or until the chicken is crisp and cooked through.Serve the zangi with sliced lemon and cabbage on the side.Photography by Jiwon Kim.Want more from The Cook Up? Stream all the seasons here and for free at