This dish is quick and easy to make on a week night. The marinade is derived from Japanese bottled Ponzu. If you don’t have Ponzu in your pantry, then you can replace with a mixture of lime and lemon juice.

I make the marinade and the dipping sauce to taste. Improvise on the amounts to your own tastes.

  • Yield: Serves two diners.
  • Difficulty: Easy
  • Total: 45 mins.
  • Active: 10 mins.

Ingredients (8)

  • Chicken Breast (skin on, split into halves)
  • 3 tbsp Bottled Ponzu or a Mixture of the juices from one Lime and one Lemon.
  • 3 tbsp Soy Sauce (preferably light Japanese Soya)
  • 1 tbsp Brown Sugar
  • 1/4 cup water (approx)
  • Garlic, 4 cloves unpeeled and crushed with your knife, then coated with a bit of cooking oil
  • Salt – enough to cover the Chicken Breasts – about 2 tbsp
  • Toasted Sesame Oil (optional)


  1. Brush the Ponzu on the Chicken Breasts and Salt it fairly heavily, covering the entire surface of the Breasts. Leave to marinate for about 30-60mins. (You can forgo this step if you are in a hurry).
  2. Set your oven rack to the top third of your oven. Set your oven to Roast at 425F.
  3. Put your Chicken Breasts in a small cast iron skillet or similar pan. Add the crushed garlic to the pan.
  4. Roast for about 30 mins (roughly) or until it is done. It should be nicely browned.
  5. Take the breasts out of the oven, transfer to a cutting board and let them rest for a few minutes
  6. Put your skillet with the drippings on the stove on medium heat. Discard Garlic.
  7. To the skillet, add the Water, the Soy Sauce, the Sugar, and a splash of Ponzu. Boil and stir until the Sugar is dissolved.
  8. Taste the sauce. It should be slightly sweet, slightly tart and salty. Adjust to your preference. Dilute with more water if too salty or too sweet. Add Sesame Oil (optional).
  9. Slice the Chicken Breasts into half-inch slices and arrange in your serving dish. And pour sauce around the Breasts.
  10. Serve!