Combine all the ★ingredients in a bowl, and mix evenly. Add a well beaten egg and mix well with a rubber spatula.

Gather the dough into a ball with your hands and lightly knead (it should be slightly dry), wrap tightly in plastic wrap, and chill in the refrigerator for about 30 minutes.

Place between two sheets of plastic wrap (or on a surface dusted with flour), roll out to a 2 mm thickness, and cut into 2 mm strips with a knife. Then, cut into desired stick lengths.

Drop the cut dough pieces from Step 3 into fresh oil heated to 360°F/180°C until golden brown and stop frying (i.e. they stop producing a crackling noise). (Taste test to make sure they are are fried to a crisp texture.)

Put brown sugar and water in a pan, and melt sugar until it turns translucent, then add the crisp sticks from Step 4 and remove from heat. Stir in the sauce to coat evenly, while also evenly exposing them to air.

When the surface becomes powdery and sticky, transfer to a tray, cool, then serve.