Marinade the hips in mirin, soy sauce, white sugar, garlic, ginger and sesame oil. Into the fridge for an hour.
Heating oil (one that 'has a high smoke mark such as vegetable oil, sunflower oil, peanut oil) to 170°C.
Sort the dredge: 50/50 plain flour and cornflour, sesame seeds and salt. In with the chicken hips - it will be necessary to 'make sure that every piece of the chicken is covered in the mix. A small tap to get rid of the flour and 'we're ready for the frying.
Very carefully, put the hips into the pan of oil - PLEASE do not overload the pan / fryer. Fry in small batches of 2-3 max for a good 10 minutes depending on size of the chicken. Allow each batch to rest for 10 minutes after frying.
While the meat rests, make a simple pickle with the shallots, black rice vinegar, salt, and a little drizzle of olive oil EV.
After toasting the milk buns, time to build the epic burger! Good squeeze of Kewpie mayo, on the chicken, pickle, more Kewpie, crispy seaweed and wasabi grating (and /or fresh chilli for a kick).
Recipe from Bwyd Byd Epic Chris, by Chris Roberts and his special guests.