-
1
Cut the chicken into 4 cm (11/2 inch) squarish pieces.
-
2
Combine the shoyu, mirin, sake and garlic in a non-metallic bowl.
-
3
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.
-
4
Add the chicken pieces and toss to coat.
-
5
Cover and refrigerate for 30 minutes - no longer as the flavour will become too strong.
-
6
Combine all the sauce ingredients except the sesame seeds in a saucepan with 1 tablespoon water.
-
7
Stir over high heat until the sugar has dissolved, then bring to the boil and cook for about 5 minutes, or until slightly syrupy.
-
8
Remove from the heat, discard the ginger and set aside.
-
9
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.
-
10
Tip the chicken pieces into a colander to drain off the marinade, then place them in a large bowl.
-
11
Add the starch and burdock and mix well.
-
12
The mixture should be a little sticky, but not too wet - if it is, add a little extra starch.
-
13
Cook the chicken in batches for 6-7 minutes, or until the coating is golden and crisp and the chicken is cooked through.
-
14
Drain well on kitchen paper and keep warm in a low oven while you cook the rest of the chicken.
-
15
While the last batch of chicken is deep-frying, bring the sauce just to the boil again, then remove from the heat.
-
16
Place all the chicken in a large clean bowl and drizzle in half the sauce while tossing the chicken.
-
17
Repeat with the remaining sauce, tossing well to ensure a light, even coating.
-
18
Sprinkle with sesame seeds, if using, toss again, then serve immediately.
