Craving a dish that's both incredibly delicious and surprisingly simple to make? Look no further than our Sweet Chicken Sheets recipe – a game-changer for weeknight dinners and impressive gatherings alike. This recipe transforms humble chicken breasts into succulent, sweet, and savory delights, all nestled on a bed of crispy, golden-brown sheet pan potatoes. Forget complicated cooking techniques and lengthy prep times; this recipe prioritizes ease without sacrificing flavor. The combination of perfectly seasoned chicken and perfectly roasted potatoes creates a harmonious blend of textures and tastes that will leave your taste buds singing.
Prepare to be amazed by how quickly and easily you can elevate your mealtime with this recipe. We've carefully crafted each step to ensure a flawless result, even for beginner cooks. Ready to create a truly heavenly meal that's both budget-friendly and bursting with flavor? Let's dive into the detailed, step-by-step instructions below and transform ordinary chicken into an extraordinary culinary experience.
Tools Needed
- Knife
- Measuring cups and spoons
- Frying pan
- Mortar and pestle
Ingredients
- Chicken breast (skin removed): 3 kg
- Plain water: 150 grams
- Sugar: 480 grams
- Palm sugar: 480 grams
- Salt: 1.5 tablespoons
- Green papaya sauce: 6 tablespoons
- Fish sauce: 9 tablespoons
- Flavoring powder: to taste
- Roasted coriander seeds: 4 tablespoons
- Roasted cumin seeds: 4-5 tablespoons
- Sesame seeds (optional): null
Step-by-Step Instructions
Step 1. Prepare the Chicken and Marinade
- Cut chicken breast into 2mm thick slices. Freezing the chicken first makes it easier to cut.
- Mix water, sugar, palm sugar, salt, green papaya sauce, fish sauce, and flavoring powder. Melt the sugar completely, but don't boil.
- Let the marinade cool before adding the chicken. Mix well to ensure the chicken is fully marinated. Marinate overnight for best results.
- Roast and grind coriander and cumin seeds separately.
Step 2. Dry and Cut the Chicken
- Dry the marinated chicken in the sun for 2-3 hours, or until slightly dry but not completely dried out. The drying time depends on the thickness of the chicken and the intensity of the sun.
- Cut the dried chicken into bite-sized pieces (adjust size depending on intended use).
Step 3. Fry the Chicken
- Fry the chicken over low heat. Add roasted coriander and cumin seeds towards the end of frying. Stir frequently to ensure even cooking and prevent burning.
- Fry until the chicken is golden yellow. Remove from pan and drain excess oil.
Step 4. Serve
- Serve hot with sticky rice.
Read more: Thai Mussel Pie Tee: Michelin-Starred Amuse-Bouche Recipe
Tips
- Adding sesame seeds is a good alternative for those who don't like the strong smell of coriander and cumin.
- Don't over-dry the chicken, as it will become hard when fried.
- Using low heat when frying is essential to prevent the sugar and sauce from burning.
- Remove coriander and cumin seeds before frying is completed to avoid burning.
Nutrition
- N/A
FAQs
1. Can I use frozen chicken breasts?
Yes, but make sure to fully thaw them before cooking to ensure even cooking. Adding a few extra minutes to the cooking time may be necessary.
2. What can I substitute for the potatoes?
Sweet potatoes, carrots, or other root vegetables would work well. Adjust cooking time as needed depending on the vegetable's density.
3. How can I make this recipe even more profitable for selling?
Consider using cheaper cuts of chicken, buying potatoes in bulk, and offering various side options at an additional cost to increase your profit margin.
This Sweet Chicken & Heavenly Chicken Sheets recipe is not only a delicious and satisfying meal but also a highly profitable venture. The ease of preparation and impressive results make it perfect for catering, meal prepping, or simply enjoying at home. So, embrace the simplicity and savor the deliciousness – your taste buds (and your wallet) will thank you!