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@kai_7789: 👉 สวยให้ตัวเองภูมิใจ เก่งให้ตัวเองมีทางเลือก และหาเงินให้ตัวเองมีอิสระ 😊

Kai&Kati
Kai&Kati
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Sunday 30 August 2026 04:50:34 GMT
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journaljourny28
เจอnal/jourนี่ :
😊😊😊😊😊😊
2026-08-30 13:38:59
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natthanidcha42
ณัฏฐ์ทณิชชา :
😘😘😘
2026-08-30 16:01:28
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LOADED POTATOES WITH SPICY CHICKEN #food #recipe POTATO MIXTURE 1000 g potatoes, waxy 5 g salt (⅚ tsp) 4 g paprika (1⅓ tsp) 3 g garlic powder (1 tsp) 3 g onion powder (1 tsp) 2 g cayenne pepper (⅔ tsp) 1 g black pepper (⅓ tsp) 30 ml olive oil CHICKEN MIXTURE 25 ml sunflower oil 450 g chicken thighs, diced 5 g salt (⅔ tsp) 3 g onion powder (1 tsp) 2 g garlic powder (⅔ tsp) 2 g paprika (⅔ tsp) 2 g cayenne pepper (⅔ tsp) 50 ml heavy cream 15 g ketjap manis 25 g sweet chili sauce 30 g hot chili sauce EXTRA cheddar cheese Prepare all the ingredients. Peel the potatoes and cut them into cubes. Place the potato cubes in a bowl and add the salt, paprika, garlic powder, onion powder, cayenne pepper, black pepper, and olive oil. Mix well. Spread the potatoes evenly over a baking sheet lined with parchment paper. Place them in a preheated oven at 220°C (425°F). Bake for 25–35 minutes, or until golden brown and cooked through. Turn the potatoes halfway through the baking time so they become crispy all around. Heat the sunflower oil in a frying pan over medium heat. Add the chicken thighs, salt, onion powder, garlic powder, paprika, and cayenne pepper. Cook for 5–6 minutes. Add the heavy cream, ketjap manis, sweet chili sauce, and hot chili sauce. Cook for 5–7 minutes, or until the sauce has thickened. Transfer the crispy potatoes to a serving dish. Cover with cheddar cheese and spoon the chicken mixture over the top. Serve immediately so the cheddar melts nicely. Enjoy!
LOADED POTATOES WITH SPICY CHICKEN #food #recipe POTATO MIXTURE 1000 g potatoes, waxy 5 g salt (⅚ tsp) 4 g paprika (1⅓ tsp) 3 g garlic powder (1 tsp) 3 g onion powder (1 tsp) 2 g cayenne pepper (⅔ tsp) 1 g black pepper (⅓ tsp) 30 ml olive oil CHICKEN MIXTURE 25 ml sunflower oil 450 g chicken thighs, diced 5 g salt (⅔ tsp) 3 g onion powder (1 tsp) 2 g garlic powder (⅔ tsp) 2 g paprika (⅔ tsp) 2 g cayenne pepper (⅔ tsp) 50 ml heavy cream 15 g ketjap manis 25 g sweet chili sauce 30 g hot chili sauce EXTRA cheddar cheese Prepare all the ingredients. Peel the potatoes and cut them into cubes. Place the potato cubes in a bowl and add the salt, paprika, garlic powder, onion powder, cayenne pepper, black pepper, and olive oil. Mix well. Spread the potatoes evenly over a baking sheet lined with parchment paper. Place them in a preheated oven at 220°C (425°F). Bake for 25–35 minutes, or until golden brown and cooked through. Turn the potatoes halfway through the baking time so they become crispy all around. Heat the sunflower oil in a frying pan over medium heat. Add the chicken thighs, salt, onion powder, garlic powder, paprika, and cayenne pepper. Cook for 5–6 minutes. Add the heavy cream, ketjap manis, sweet chili sauce, and hot chili sauce. Cook for 5–7 minutes, or until the sauce has thickened. Transfer the crispy potatoes to a serving dish. Cover with cheddar cheese and spoon the chicken mixture over the top. Serve immediately so the cheddar melts nicely. Enjoy!

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