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Japanese chicken with ponzu

Chicken with ponzu

  • Author: Caroline Phelps
  • Prep Time: 5 minutes
  • Cook Time: 9 minutes
  • Total Time: 14 minutes
  • Yield: 2 1x
  • Category: Poultry
  • Method: Pan frying
  • Cuisine: Japanese


This is an easy pan fried chicken recipe you will love! Crispy skin and tender meat are seasoned with ponzu and hot mustard. It’s the best!


  • 4 boneless chicken thighs with skin on
  • 2 tablespoons vegetable oil
  • Salt and pepper
  • Ponzu sauce
  • 1 bunch scallions, finely chopped
  • Japanese hot mustard (karashi)


  1. Start by heating your pan over high heat. Season the chicken thighs (or breasts) with salt and pepper on both sides.
  2. When the pan is really hot (I usually wait about 2 minutes), add oil, wait 5 seconds, then add chicken with the skin down. Oil may splatter so be careful! I put a lid on to avoid making a mess. Cook until skin is golden brown (about 5-7 minutes).
  3. Flip the chicken over and cook for 2 minutes. Turn the heat off and transfer chicken to a plate covered with paper towel to remove excess oil.
  4. Let cool for 2 minutes (this is to make sure the chicken’s fully cooked as well).
  5. Arrange the chicken on a plate with the skin facing up, cover with chopped scallion and pour a little ponzu over each piece. Serve with Japanese hot mustard.


Save the leftovers in a storage container and refrigerate for up to 3 days.


  • Serving Size: 1 serving
  • Calories: 1177
  • Sugar: 0.5g
  • Sodium: 475mg
  • Fat: 113g
  • Saturated Fat: 38.7g
  • Unsaturated Fat: 20.2g
  • Trans Fat: 0.2g
  • Carbohydrates: 1.3g
  • Fiber: 0.1g
  • Protein: 38.3g
  • Cholesterol: 299mg

Keywords: Pan fried chicken

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