You are here: Home » Recipes » Japanese Chicken in Buckwheat Puff Pastry Japanese Chicken in Buckwheat Puff Pastry Yield servings PrintEmail Ingredients 1/4 cup plus 2 tablespoons bottled ponzu sauce, divided3 tablespoons orange juice, divided2 tablespoons extra light olive oil, divided1 1/2 teaspoons grated fresh ginger2 teaspoons plus 3 tablespoons light brown sugar, divided1 1/4 pounds Boneless skinless chicken breast halves cut into 3/4 to 1 inch cubes1/2 cup finely chopped red onion1/2 cup finely chopped red pepper1 teaspoon minced garlic1 cup chopped fresh asparagus spears1 cup sliced shiitake mushroom caps2 tablespoons rice wine vinegar1/4 cup plus 1 tablespoon water, divided1 teaspoon sriracha hot chili sauce1/4 teaspoon salt1/4 teaspoon sesame oil2 teaspoons cornstarchBuckwheat Puff BatterNo stick cooking spray1/2 cup all purpose flour1/2 cup buckwheat flour2 tablespoons light brown sugar1 teaspoon baking powder1/2 teaspoon salt1/2 cup orange juice1/4 cup water2/3 cup butter melted1 -- egg Instructions In a medium bowl, place 1/4 cup ponzu sauce, 1 tablespoon orange juice, 1 tablespoon oil, ginger, and 2 teaspoons sugar, mix well, add chicken cubes, let set in cool place for 20 minutes. Heat a large no stick pan (10 inch size used in this recipe) over medium high heat, add remaining 1 tablespoon oil, add onions, red pepper, and garlic. Saute for about 3 minutes, drain chicken, discard marinade, and put chicken into pan. Add asparagus and mushrooms, cook for about 5 minutes, stirring frequently. Cover pan and cook for an additional 5 minutes. Stir in, vinegar, 1/4 cup water, chili sauce, salt, remaining 3 tablespoons sugar, Remaining 2 tablespoons ponzu sauce, remaining 2 tablespoons orange juice, and sesame oil. In a small bowl mix remaining 1 tablespoon water with cornstarch. Stir into chicken mixture, boil until thickened, turn off heat, cover pan. Preheat oven to 425 degrees. Spray four oven proof baking dishes (5 inch by 6 1/4 inch by 1 1/2 inch deep, used in this recipe) with no stick cooking spray. Prepare puff. In a large bowl combine flour, buckwheat flour, sugar, baking powder, salt, orange juice, water, butter, and egg. Mix for about 2 minutes. Spread batter evenly over bottom of baking dishes. Carefully top with chicken mixture, leaving some edge room. Place into oven, bake about 20 minutes or until puffs are baked through. To serve: Place baking dishes onto 4 pretty plates and serve. Makes 4 servings. Preparation and cooking time: approximately 1 hour and 25 to 30 minutes. Cook's Note: Kikkoman Ponzu citrus seasoned soy sauce & dressing was used in this recipe.