Chicken Chicken Gobo (Glazed Chicken and Burdock)
Quick answer
- Total time
- 45 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 10
About this dish
The dish began in Yamaguchi Prefecture when an elementary school nutritionist collected home recipes to widen the lunch menu, and it spread from schools to homes and restaurants.
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Chicken thigh and burdock root are coated in potato starch, fried, and tossed with edamame in a sweet dashi-soy sauce.
Ingredients
Instructions
- 1
Soak 200g burdock sliced 3mm thick on the diagonal in cold water for 10 minutes to reduce harshness.
Drain, then dry every surface thoroughly with a clean towel or paper towels to prevent hot oil from spattering.
- 2
Cut 320g chicken thigh into even 3cm bites and pat dry.
Divide 3 tablespoons potato starch in half and coat the burdock and chicken separately in a thin, even layer. Do not reuse utensils or dishes that touched raw chicken for cooked food.
- 3
Heat 800ml frying oil to 165°C in a deep heavy pot.
Fry the burdock in three batches for 3 to 4 minutes each, until the edges are crisp and lightly browned, then lift onto a rack.
- 4
Return the oil to 165°C and fry the chicken in two batches for 5 to 6 minutes.
When the thickest piece reaches at least 74°C at the center with no pink flesh, transfer to a clean rack and rest for 2 minutes.
- 5
Combine 100ml dashi, 2 tablespoons sake, 1.5 tablespoons sugar, 1 tablespoon soy sauce, and 2 teaspoons mirin in a wide pan and boil over medium heat for 2 minutes. Add 30g cooked shelled edamame and boil 1 minute more to thicken slightly.
- 6
Add the fried chicken and burdock together to the bubbling sauce.
Toss over high heat for only 30 to 45 seconds to coat with sauce and edamame, then transfer immediately while a little sauce remains in the pan.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
山口市内の栄養教諭 · Checked: 2026-08-11
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