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Chicken Chunks in Korean BBQ Sauce
2 oz eq. meat/meat alternate, 1 oz eq. 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, Korean BBQ, Frozen, #1705 | 1 bag |
DIRECTIONS
1. | Preheat oven to the desired temperature, according to the chicken package/case instructions. |
2. | Place chicken chunks in a single layer on a lined sheet pan (18" x 26" x1") coated with food release spray. Prepare in batches of 10 pounds each to maintain quality. Every 10 pounds of chicken chunks are mixed with 1 bag of sauce. |
3. | Bake the chicken chunks according to package and/or case directions. CCP: Heat to 165 degrees F or higher for at least 15 seconds at the completion of the cooking process. If manufacturer instructions on the package or case have a higher temperature, follow those recommendations. |
4. | Remove the chicken from the oven and cover the pans with aluminum foil. Cut holes in aluminum foil. Place the chicken in the warmer until ready to combine the chicken with the sauce. CCP: Hold and maintain the product at a minimum temperature of 135 degrees F or higher. Check temperature every 30 minutes. |
5. | Heat the bag(s) of Korean BBQ Sauce in the steamer or large pot of boiling water according to package and/or case instructions. CCP: Heat to 135 degrees F or higher for at least 15 seconds at the completion of the cooking process. If manufacturer instructions on the package or case have a higher temperature, follow those recommendations. |
6. | Just prior to serving, combine each 10 pounds of chicken chunks with the 1 bag of pepared Korean BBQ Sauce. Place on serving line immediately. |
7. | Portion four (4) 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 dates. 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 the Korean BBQ Chicken for just in time service. Batch cook: Prepare only what can be served in a 30-minute period to maintain maximum quality.