Craving a dish that's both incredibly flavorful and surprisingly easy to make? Get ready to unlock the secrets to perfect sweet soy sauce shredded chicken! We're about to transform humble chicken breasts into a juicy, flavor-packed sensation with a few simple steps and a golden ratio sauce you won't forget.
Ingredients
Let's explore into what you'll need to whip up this awesome Sweet Tart Crust—it's easier than you think! First up, you'll need 1 1/2 cups of plain flour. Don't be tempted to use self-raising; we want a tender, not puffy, crust!
Next, grab 6 1/2 tablespoons of sifted soft icing sugar—yes, the soft kind. It makes a difference, trust me! Then, you'll want 2 1/2 tablespoons of almond meal, adding a nutty flavor. Don't use almond flour; different textures!
Don't forget 1/4 teaspoon of salt; it balances the sweetness perfectly, like a tiny superhero saving the day! Add 100g (or 7 tablespoons) of softened unsalted butter—cut into cute little cubes. You will not need rice vinegar for this recipe, unlike when making sweet soy shredded chicken.
Finally, you'll need 1 large egg at room temperature! Cold eggs can cause problems that's why we wanna keep it warm. Gather these goodies, and we're ready to bake!
Instructions
Now that we've gathered all our ingredients, get ready—because I'm about to show you how to turn all that goodness into a Sweet Tart Crust! First, you'll want to mix together the dry ingredients: flour, icing sugar, salt, and almond meal.
Next up, get your fingertips ready; it's time to rub in that butter until it looks like breadcrumbs. Then, add the egg and gently mix until it forms a dough; don't overmix! Remember, the dough should be cold to ensure a flaky final product.
- Wrap it up and chill for 30 minutes—patience is key, my friend!
- Roll it out on a floured surface.
- Carefully line your tart tin.
- Prick the base with a fork!
Don't forget to chill again! Then, it's baking time! First, you're going to pre-bake with baking beads for 15 minutes, then bake uncovered for 5 minutes. And voilà, you've got your par-baked tart crust!
Recipe Notes
For those of you in Australia, this recipe calls for soft icing sugar, NOT pure icing sugar, which sets hard like for royal icing, so be sure to check the label!
Also, almond meal is sometimes called ground almonds. Don't mix it up with almond flour, okay? It's ground more finely.
Use large eggs – they're usually around 55-60g each. Room temperature eggs are best. They mix in better!
You can rub the butter in with your hands – it's kinda therapeutic, I swear. Or pulse it in a food processor, if you're feeling lazy (no judgment!).
For storage: It'll keep for 3 days. Either in fridge (hot weather) or pantry (mild weather). Dough chills overnight too, which is useful.
This crust works for both fillings that bake and fillings that don't. If your filling is raw, bake the crust longer – makes sense, right?
Nutrition Information
Okay, so let's peek at what's inside this buttery goodness – I'm talking about nutrition, of course! I'll lay out the scoop—'cause knowing what you're munching on is cool! Important thing to note: it's for the whole delightful tart shell.
Let's break it down, shall we? I'll give you a little peek, nutrient by nutrient! This isn't just eating, it's an adventure—one tasty detail at a time.
- Calories: A whopping 1764 cal (88%)! It's a treat, not a daily necessity!
- Fats: 96g (148%), including 54g (338%) saturated fat.
- Sugar: Don't forget the 52g (58%) to make it sweet!
- Sodium: 1363mg (59%); that dash of salt adds up!
Short Recipe Version
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 2
Ingredients:
- 1 lb Chicken Breast
- 1/4 cup Sweet Soy Sauce
- 1 tbsp Honey
- 1 tsp Sesame Oil
Instructions:
- Shred cooked chicken breast.
- Combine shredded chicken, sweet soy sauce, honey, and sesame oil in a bowl.
- Toss to coat evenly.
- Serve immediately.
Nutrition (Per Serving – Estimated):
- Calories: 350
- Protein: 50g
- Fat: 10g
- Carbohydrates: 15g