MEASURE (FOR 40 SERVINGS)
Chicken Chunk Fritter, WGR FC #1037
Pan Release Spray, Vegetable Oil, #2514
20 second spray
Sauce, Sweet Chili, DC, #1703.
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.
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.
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.
Prepare in batches to maintain quality.
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