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Chicken Chunks with General Tso's Sauce (WGR)
2 oz meat/meat alternate, 1 oz whole grain
Number of Portions: 40 Size of Portion: 4 Chunks
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
INGREDIENT | MEASURE (FOR 40 SERVINGS) |
|---|---|
Chicken Chunk Fritter, WGR FC #1037 | 10 pounds |
Pan Release Spray, Vegetable Oil, #2514 | 20 second spray |
Sauce, General Tso, Frozen, DC, #1704 | 1 bag , 5 pounds |
DIRECTIONS
1. | Preheat the oven to the desired temperature, according to the chicken package/case instructions. Place frozen chicken chunks in a single layer on a lined sheet pan (18" x 26" x 1") coated with food release spray. Prepare in batches of 10 pounds of chicken to maintain quality. (10 pounds of chicken chunks are mixed with one bag of sauce.) |
2. | Bake the chicken chunks according to package and/or case directions. Remove from oven and the cover pans with aluminum foil. Cut holes in aluminum foil. Place the chicken in warmer until ready to combine the chicken wiht the sauce. 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. |
3. | Heat bags of sauce in the steamer or large pot of boiling water according to package and/or case directions. 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. |
4. | Just prior to service combine the prepared 10-pound bag of chicken chunks with the prepared one bag of General Tso's sauce. Place the General Tso's Chicken on the serving line immediately. For best quality, the chicken chunks and sauce should be combined just prior to placing on the serving line. |
5. | Portion four chicken chunks with sauce per serving. Each portion provides 2 oz. eq. meat/meat alternate and 1 oz. eq. whole grain. CCP: Hold and maintain the 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
For best quality, chicken chunks and sauce should be combined just prior to placing on the line.
Purchasing Guide
If changes are made in the ingredients, check the crediting information and re-calculate the nutrition analysis.