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.
- 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)
- 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).
- Set your oven rack to the top third of your oven. Set your oven to Roast at 425F.
- Put your Chicken Breasts in a small cast iron skillet or similar pan. Add the crushed garlic to the pan.
- Roast for about 30 mins (roughly) or until it is done. It should be nicely browned.
- Take the breasts out of the oven, transfer to a cutting board and let them rest for a few minutes
- Put your skillet with the drippings on the stove on medium heat. Discard Garlic.
- To the skillet, add the Water, the Soy Sauce, the Sugar, and a splash of Ponzu. Boil and stir until the Sugar is dissolved.
- 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).
- Slice the Chicken Breasts into half-inch slices and arrange in your serving dish. And pour sauce around the Breasts.