Japanese Chicken in Buckwheat Puff Pastry

  • Yield: servings


1/4cup plus 2 tablespoons bottled ponzu sauce, divided
3tablespoons orange juice, divided
2tablespoons extra light olive oil, divided
1 1/2teaspoons grated fresh ginger
2teaspoons plus 3 tablespoons light brown sugar, divided
1 1/4pounds Boneless skinless chicken breast halves cut into 3/4 to 1 inch cubes
1/2cup finely chopped red onion
1/2cup finely chopped red pepper
1teaspoon minced garlic
1cup chopped fresh asparagus spears
1cup sliced shiitake mushroom caps
2tablespoons rice wine vinegar
1/4cup plus 1 tablespoon water, divided
1teaspoon sriracha hot chili sauce
1/4teaspoon salt
1/4teaspoon sesame oil
2teaspoons cornstarch
Buckwheat Puff Batter
No stick cooking spray
1/2cup all purpose flour
1/2cup buckwheat flour
2tablespoons light brown sugar
1teaspoon baking powder
1/2teaspoon salt
1/2cup orange juice
1/4cup water
2/3cup butter melted
1-- egg


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.