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Chicken with General Tso Sauce
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, FRZ, DC, #1704 | 1 bag , 5 pounds |
DIRECTIONS
1. | Preheat 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 1 bag of sauce. |
2. | 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. 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 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. |
4. | Just prior to serving combine the prepared 10-pound bag of chicken chunks with the prepared 1 bag of General Tso sauce. Place on serving line immediately. For best quality, chicken chunks and sauce should be combined just prior to placing on the serving line. |
5. | Portion 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 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. |