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cut the chicken into 4 cm (11/2 inch) squarish pieces. combine the shoyu, mirin, sake and garlic in a non-metallic bowl. working over the bowl, squeeze the grated ginger in your hand, or in a small piece of muslin (cheesecloth), to extract the juice into the other ingredients - discard the fibrous remains. add the chicken pieces and toss to coat. cover and refrigerate for 30 minutes - no longer as the flavour will become too strong. combine all the sauce ingredients except the sesame seeds in a saucepan with 1 tablespoon water. stir over high heat until the sugar has dissolved, then bring to the boil and cook for about 5 minutes, or until slightly syrupy. remove from the heat, discard the ginger and set aside. when ready to serve, one-third fill a deep-fryer or large heavy-based saucepan with oil and heat to 180c (350f), or until a cube of bread dropped into the oil browns in 15 seconds. tip the chicken pieces into a colander to drain off the marinade, then place them in a large bowl. add the starch and burdock and mix well. the mixture should be a little sticky, but not too wet - if it is, add a little extra starch. cook the chicken in batches for 6-7 minutes, or until the coating is golden and crisp and the chicken is cooked through. drain well on kitchen paper and keep warm in a low oven while you cook the rest of the chicken. while the last batch of chicken is deep-frying, bring the sauce just to the boil again, then remove from the heat. place all the chicken in a large clean bowl and drizzle in half the sauce while tossing the chicken. repeat with the remaining sauce, tossing well to ensure a light, even coating. sprinkle with sesame seeds, if using, toss again, then serve immediately.
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Traditional tokkuri flask + cups — warm and cold sake service
Hot water bath sake warmer — gentle warming for premium sake
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
Granulated garlic — rubs, seasoning blends, sauces, marinades
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Traditional tokkuri flask + cups — warm and cold sake service
Hot water bath sake warmer — gentle warming for premium sake
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
Granulated garlic — rubs, seasoning blends, sauces, marinades