Japanese Chicken in Buckwheat Puff Pastry

  • Yield servings

Ingredients

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

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