Steps

1. Peel the skin off 100g of burdock root and thinly shave it using a peeler.
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2. Soak the shaved burdock root in water with a little vinegar to remove bitterness and maintain color.
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3. Place 1 piece (300g) of chicken thigh in a bowl.
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4. Add 1 tbsp soy sauce, 1 tbsp cooking sake (rice wine), and grated ginger from 1/2 clove to the chicken and mix well.
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5. Lightly beat 1 egg in a separate bowl.
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6. Coat the marinated chicken with the beaten egg, then dust with 3 tbsp all-purpose flour.
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7. Firmly coat the chicken with the drained burdock root. (Tip! If the burdock root is difficult to stick, coat the chicken with the egg and flour mixture first, then coat with the burdock root.)
   🕒 04:30
8. Heat frying oil to about 170℃ (340°F). Test the temperature by dropping a small piece of chicken (a 'chibisuuke') or burdock root.
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9. Once the oil is at the correct temperature, add the burdock-coated chicken and fry until both sides are golden brown. (Tip! Fry while observing to prevent the burdock root from burning.)
   🕒 05:12
10. Remove the crispy chicken and burdock root karaage from the oil and drain excess oil.
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11. In a frying pan, combine 1 tbsp soy sauce, 1 tbsp cooking sake (rice wine), 2 tsp sugar, 1 tsp vinegar, and a little grated garlic. Heat and bring to a boil. (Tip! The sauce only needs to simmer briefly.)
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12. Add the freshly fried chicken and burdock root karaage to the boiling sauce and quickly toss to coat.
    🕒 07:29
13. Plate and sprinkle with sesame seeds if desired. (Tip! Coating while hot helps the sauce to absorb well.)
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