Step 1

Start by heating your pan over high heat. Season the chicken thighs (or breasts) with salt and pepper on both sides.

Step 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).

Step 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.

Step 4

Let cool for 2 minutes (this is to make sure the chicken’s fully cooked as well).

Step 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.