CHICKEN SWEET N SOUR THIGH

Instructions

Pre-Preparation

1. Prepare the sauce by using burr mixer to mix all ingredients together:
KETCHUP NO HFCS
HONEY
SAUCE SOY
VINEGAR RED WINE
GINGER ROOT

2. Preheat oven to 350 degrees.

Note: Average weight of Thigh is 4.66oz. Cooking weight loss on dark pieces 31%.

Preparation

1. Place chicken on sheet pan (50 pieces per pan).
2. Place in oven & cook to 165 degrees. Do not over cook.
3. Using measuring cup, pour 0.5oz per piece of sweet and sour sauce over chicken.
4. Toss to coat evenly.
5. Return to the oven at 350 degrees and cook for an additional 10-15 minutes or until internal temperature of 165 degrees F. is reached.

If preparing ahead or transporting out:
3. Cool chicken after first cooking time with no sauce.
4. Once cooled, using measuring cup, pour 0.5oz per piece of sweet and sour sauce over chicken.
5. Toss to coat evenly.
6. Transfer to new lined pans, cover with bag, and refrigerate until transport or day of service.
7. On the day of service, preheat oven to 350 degrees.
8. Remove bag or plastic wrap from chicken pans and place a piece of parchment paper over chicken.
9. Place foil over parchment paper - make sure edges are covered.
10. Cook chicken on sheet pans covered for 30 minutes.
11. Uncover chicken and finsh cooking uncovered to an internal temp of 165 degrees F.

Serving

Serving size:
Elementary = 1 Thigh
Secondary = 2 Thighs

Cooling Instructions for Leftover Chicken:
1. Take chicken out of hot hotel pan and place on frozen/cold pan, do not let pieces touch.
2. If you have time, when cool enough to handle, take meat off bone, discarding bones, skin, and fat.
3. Place in cooler or walk in, uncovered, to bring temp down to 79 degrees by end of shift, and 41 or below within the next 4 hours.