Source: MRS 2023
MRS: 3295 — Poultry (3000s)

Chicken Pieces in Sweet Chili Sauce

Meal Component Contribution:
2 oz. eq. meat/meat alternate, 1 oz eq. whole grains
Number of Portions: 40  Size of Portion: 4 Chunks
Recipe HACCP Process: #2 - Same day service
Meat/Meat Alternate Whole Grains
  •  Meat/Meat Alternate
  •  Whole Grains

Chicken Chunk Fritter, WGR FC #1037
10  pounds
Pan Release Spray, Vegetable Oil, #2514
20  second spray
Sauce, Sweet Chili, DC, #1703.
1  bag


Preheat oven to temperature according to directions on chicken package.

Place frozen chicken chunks in a single layer on lined sheet pan (18" X 26" X 1") coated with food release spray.

Prepare in batches of 10 lb. to maintain quality.

10 lb.of chicken chunks are mixed with 1 bag of sauce.


Bake chicken chunks according to package and/or case directions.

  • Remove from oven and cover pans with aluminum foil.
  • Cut holes in aluminum foil.
  • Place in warmer until ready fto combine with sauce.

Heat bags of sauce in steamer or large pot of boiling water ac cording to package and/or case instructions

CCP: Heat to 135 degrees F or higher for at least 15 seconds at the completion of cooking process. If manufacturer instructions on package or case have a higher temperature, follow those recommendations.


Just prior to serving combine 10 lb. bag of chicken chunks with 1 bag of sweet chili sauce. For best quality, chicken chunks and sauce should be combined just prior to placing on line.

  • Place on servng line immediately. 
  • Portion 4 chicken chunks with sause per serving.

Each portion provides 2 oz eq. meat/meat alternate, and 1 oz eq. whole grains.

CCP: Hold and maintain product at a minimum temperature of 135 degrees F or higher. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 2 hours to 70 degrees F or lower and from 70 to 41 degrees F or lower within an additional 4 hours.

Production Notes

Prepare in batches to maintain quality.

Nutrients Per Serving
45.89 g
Dietary Fiber
0.99 g
15.92 g
1001.00 mg
Total Fat
9.64 g
Sat. Fat
1.14 g
Trans Fat
0.02 g