「PREP」Cut away the excess skin and fat from the chicken, leaving almost all the skin on. Prick it on both sides with a fork and cut into large bite-size pieces. Cut the naganegi into 4-5cm long pieces. Mix the sauce ingredients.
Coat the chicken with flour.
Heat a frying pan to medium-high and add a tablespoon of vegetable oil. Add the chicken and negi and fry on both sides, 3-4 minutes per side. Make sure to cook the chicken through (check the article for tips).
Remove the chicken and negi and wipe the pan with a paper towel to get rid of the excess oil. Return everything to the pan and add the sauce, tossing to coat. Simmer until glazed, about 30 seconds. Serve and enjoy!