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Add the enoki to a bowl with just enough milk to dredge them then set aside while you make the sauce
For the sauce: sauté the garlic in a saucepan until fragrant then stir in the ketchup, gochujang, agave & rice vinegar. bring to a simmer, cook until syrupy then remove from the heat & let it cool
Drain the enoki then sprinkle with the plain flour & toss to coat. add the potato starch, bicarbonate of soda & salt to taste then toss until everything is coated evenly
Deep fry for 6-8 minutes until golden & crisp then transfer to kitchen paper to drain any excess oil
Add to a bowl, pour over the sauce, mix until thoroughly coated then serve topped with sesame seeds & spring onion