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 up 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 story section 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!
Course: Main Course
Kuwayaki Chicken https://www.oishi-washoku-recipes.com/kuwayaki-chicken February 18, 2016