Description
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!
Ingredients
Scale
- 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)
Instructions
- Start by heating your pan over high heat. Season the chicken thighs (or breasts) with salt and pepper on both sides.
- 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).
- 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.
- Let cool for 2 minutes (this is to make sure the chicken’s fully cooked as well).
- 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.
Notes
Save the leftovers in a storage container and refrigerate for up to 3 days.
Nutrition
- 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
