Cut the chicken into bite-sized pieces, then salt and pepper. Coat the chicken with the starch and deep fry at 170 oC until crispy.
Cut the outer part of the leek into julienne strips (sen-giri) and place in water. Drain. Chop the core of the leek finely.
Bring the (A) seasonings to a boil in a pot. Add the chopped leek and the (1) chicken. Cook for about 10 minutes. Place the chicken on a dish, top with the julienne strips of leek and sprinkle with the ichimi-togarashi. Pour the soup over the chicken and serve.