SWEET AND SOUR CHICKEN (8 PC)

Ingredients

Ingredient Weight Measure Issue
CHICKEN, 8 PC CUT, SKIN REMOVED 82 lbs
COOKING SPRAY,NONSTICK 2-1/8 oz 1/4 cup 2/3 tbsp
PINEAPPLE,CANNED,CHUNKS,JUICE PACK,INCL LIQUIDS 5-1/4 lbs 2 qts 1-1/2 cup
RESERVED LIQUID 4-1/8 lbs 2 qts
SUGAR,GRANULATED 2-1/4 lbs 1 qts 1 cup
VINEGAR,DISTILLED 1-2/3 lbs 3-1/4 cup
SOY SAUCE 5-1/8 oz 1/2 cup
GINGER,GROUND 3/8 oz 2 tbsp
PEPPERS,GREEN,FRESH,JULIENNE 2 lbs 1 qts 2 cup 2-3/8 lbs
CORNSTARCH 2 lbs 1 qts 3 cup
WATER,COLD 1-5/8 lbs 3 cup

Method

1 Wash chicken thoroughly under cold running water. Drain well.
2 Lightly spray chicken with cooking spray. Place chicken on lightly sprayed sheet pan.
3 Using a convection oven, bake 40 minutes at 325 F. on high fan, closed vent. CCP: Internal temperature must reach 165 F. or
higher for 15 seconds. Hold at 140 F. or higher for use in Step 8.
4 Drain pineapple. Reserve juice.
5 Combine reserved pineapple juice, sugar, vinegar, soy sauce and ginger in steam-jacketed kettle or stockpot. Bring to a boil.
Cover; reduce heat; simmer 5 minutes.
6 Add pineapple and peppers to sauce. Bring to a boil; reduce heat; simmer 5 minutes or until peppers are almost tender, stirring
constantly.
7 Blend cornstarch and cold water together to make a smooth slurry. Add slurry to hot sauce, stirring constantly. Cover; reduce
heat; simmer 3 to 5 minutes or until thickened, stirring frequently to prevent sticking.
8 Transfer chicken to steam table pans. Pour sauce evenly over chicken in each pan. CCP: Hold for service at 140 F. or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
351 cal 23 g 39 g 10 g 119 mg 198 mg 26 mg

Portion

8 Ounces

Yield

100


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