Peel the burdock root with the back of a knife and slice it diagonally into thin pieces. Soak in water briefly and drain. Slice the carrot in half lengthwise and cut into thin diagonal slices.

Cut the chicken thigh into bite-sized pieces.

Heat salad oil in a frying pan over medium heat. Place the chicken skin-side down and cook until the color changes.

Add burdock and carrot to the pan and stir-fry until coated with oil. Add the seasoning ingredients (sake, mirin, sugar, soy sauce, chili, and water) and bring to a boil. Cover with a lid and simmer on low heat for 7 minutes until the burdock is tender.