Chicken Chicken Gobo (Glazed Chicken and Burdock)

Quick answer

Total time: 45 min
Level: Medium
Servings: 4 servings
Ingredients: 10

About this dish

Chicken chicken gobo is a Yamaguchi dish of bite-size chicken thigh and thin burdock slices coated with potato starch, fried separately, and briefly glazed in a sweet-savory soy sauce with edamame.

It began around 1995 after an elementary-school nutrition teacher invited families to submit dishes that could refresh the lunch menu. From school cafeterias it spread into homes, restaurants, and local events. Frying chicken and burdock in separate batches gives each ingredient the time it needs, while a short final toss coats the crisp surfaces without soaking them. The rhythmic name also makes its main ingredients immediately clear to children.

Ingredients (4 servings)

Ingredient	Amount	Unit
bite-size boneless chicken thigh	320	g
burdock sliced 3mm diagonally	200	g
potato starch	3	tbsp
oil for deep-frying	800	ml
dashi	100	ml
sake	2	tbsp
sugar	1.5	tbsp
soy sauce	1	tbsp
mirin	2	tsp
cooked shelled edamame	30	g

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Control

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

Heat

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

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

Heat

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

Control

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

Control

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.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Chicken and burdock starch-coated and fried separately
Finish cue: Divide 3 tablespoons potato starch in half and coat the burdock and chicken separately in a thin, even layer.
Avoid this: Do not simmer after glazing; toss for no more than 45 seconds and remove while a little sauce remains to protect the crust.