Korean BBQ Chicken Sandwich
Family Child Care
| Ingredients | Amount / Measure | Notes |
|---|
- Spices, pepper, black ground < 1/8 tsp.
- Spices, celery seed ‎ < 1/8 tsp.
- Spices, mustard seed, ground ‎ < 1/8 tsp.
- Spices, onion powder ‎ < 1/8 tsp,
- Sugars, brown packed 3/8 tsp.
- Spices, pepper, red or cayenne ‎ < 1/8 tsp.
- Corn Starch, Box, 24/1lb, Monarch, 884686 ‎ 1/8 oz.
- Beverages, water, tap, municipal ‎ 2 tbsp., 2 2/3 tsp. ‎
- Sauce, hoisin, ready-to-serve ‎ 1 tbsp., 5/8 tsp. ‎
- Vinegar, cider ‎ 3/8 tsp.
- Vinegar, Rice, 4/1 gal, 33.68#, Kikkoman, 02020 ‎ 3/8 tsp.
- Catsup, low sodium ‎ 1 tbsp.
- Chicken Pulled, 65 Dark/35 White, Low Sodium, FC, 2M, 73/2.2oz, 10#,Tyson, 10460210928 ‎ 6 5/8 oz.
- Bun, Hamburger, White Wheat, 4in, 60/2oz, 7.5#, 2WG, Alpha Baking,51535 ‎ 3 bun
INSTRUCTIONS
- Mix constarch and water together in a small bowl.Â
- In a large pot, combine pepper, celery seed, mustard powder, onion powder, cayeene, brown sugar, hoisin, vinegars, and catsup and bring to a simmer. Add cornstarch mixture and simmer for 10-15 minutes until thickened.Â
- Place chicken in a hotel pan(s) or 12x12 inch pans, and pour sauce mixture over. Cover with foil and bake in a 350 degree F oven for 20 minutes. Uncover and bake 10 minutes more or until the internal temperature reaches 165 degrees F.Â
- To serve, place 3 oz of chicken mixture on each bun and cut in half. Hold hot for service.Â
NUTRITION INFORMATION
Child Care Centers - 25 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Spices, pepper, black ground 1/8 tsp.
- Spices, celery seed ‎ 1/8 tsp.
- Spices, mustard seed, ground ‎ 1/8 tsp.
- Spices, onion powder ‎ 1/8 tsp.
- Sugars, brown packed 1 1/2 tsp.
- Spices, pepper, red or cayenne ‎ 1/8 tsp.
- Corn Starch, Box, 24/1lb, Monarch, 884686 ‎ 1/2 oz.
- Beverages, water, tap, municipal ‎ ‎ 3/4 c.
- Sauce, hoisin, ready-to-serve ‎ 1/4 c., 1 tbsp. ‎
- Vinegar, cider ‎ 1 1/2 tsp. ‎
- Vinegar, Rice, 4/1 gal, 33.68#, Kikkoman, 02020 ‎ 1 1/2 tsp. ‎
- Catsup, low sodium ‎ 1/4 c.
- Chicken Pulled, 65 Dark/35 White, Low Sodium, FC, 2M, 73/2.2oz, 10#,Tyson, 10460210928 ‎ 1 Ibs., 11 1/2 oz. ‎
- Bun, Hamburger, White Wheat, 4in, 60/2oz, 7.5#, 2WG, Alpha Baking,51535 ‎ 12 1/2 bun
INSTRUCTIONS
- Mix constarch and water together in a small bowl.Â
- In a large pot, combine pepper, celery seed, mustard powder, onion powder, cayeene, brown sugar, hoisin, vinegars, and catsup and bring to a simmer. Add cornstarch mixture and simmer for 10-15 minutes until thickened.Â
- Place chicken in a hotel pan(s) or 12x12 inch pans, and pour sauce mixture over. Cover with foil and bake in a 350 degree F oven for 20 minutes. Uncover and bake 10 minutes more or until the internal temperature reaches 165 degrees F.Â
- To serve, place 3 oz of chicken mixture on each bun and cut in half. Hold hot for service.Â
NUTRITION INFORMATION
Schools - 50 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Spices, pepper, black ground 1/2 tsp.
- Spices, celery seed ‎ 1/2 tsp.
- Spices, mustard seed, ground ‎ 1/2 tsp.
- Spices, onion powder ‎ 1/2 tsp.
- Sugars, brown packed 2 tbsp.
- Spices, pepper, red or cayenne ‎ 1/2 tsp.
- Corn Starch, Box, 24/1lb, Monarch, 884686 ‎ 2 oz.
- Beverages, water, tap, municipal ‎ ‎ 1 pt., 1 c. ‎
- Sauce, hoisin, ready-to-serve ‎ 1 1/4 c. ‎
- Vinegar, cider ‎ 2 tbsp.
- Vinegar, Rice, 4/1 gal, 33.68#, Kikkoman, 02020 ‎ ‎ 2 tbsp.
- Catsup, low sodium ‎ 1 c.
- Chicken Pulled, 65 Dark/35 White, Low Sodium, FC, 2M, 73/2.2oz, 10#,Tyson, 10460210928 ‎ 6 Ibs., 14 oz. ‎
- Bun, Hamburger, White Wheat, 4in, 60/2oz, 7.5#, 2WG, Alpha Baking,51535 ‎ 50 bun
INSTRUCTIONS
- Mix constarch and water together in a small bowl.Â
- In a large pot, combine pepper, celery seed, mustard powder, onion powder, cayeene, brown sugar, hoisin, vinegars, and catsup and bring to a simmer. Add cornstarch mixture and simmer for 10-15 minutes until thickened.Â
- Place chicken in a hotel pan(s) and pour sauce mixture over. Cover with foil and bake in a 350 degree F oven for 20 minutes. Uncover and bake 10 minutes more or until the internal temperature reaches 165 degrees F.Â
- To serve, place 3 oz of chicken mixture on each bun and cut in half. Hold hot for service.Â
NUTRITION INFORMATION
Schools - 100 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Spices, pepper, black ground 1 tsp.
- Spices, celery seed ‎ 1 tsp.
- Spices, mustard seed, ground ‎ 1 tsp.
- Spices, onion powder ‎ 1 tsp.
- Sugars, brown packed 1/4 c.
- Spices, pepper, red or cayenne ‎ 1 tsp.
- Corn Starch, Box, 24/1lb, Monarch, 884686 ‎ 4 oz.
- Beverages, water, tap, municipal ‎ ‎ 1 qt., 1 pt. ‎
- Sauce, hoisin, ready-to-serve ‎ 1 qt., 1 pt. ‎
- Vinegar, cider ‎ ‎ 1 pt., 1/2 c. ‎
- Vinegar, Rice, 4/1 gal, 33.68#, Kikkoman, 02020 ‎ 1/4 c.
- Catsup, low sodium ‎ 1 pt.
- Chicken Pulled, 65 Dark/35 White, Low Sodium, FC, 2M, 73/2.2oz, 10#,Tyson, 10460210928 ‎ 13 Ibs., 12 oz. ‎
- Bun, Hamburger, White Wheat, 4in, 60/2oz, 7.5#, 2WG, Alpha Baking,51535 ‎ ‎ 100 bun
INSTRUCTIONS
- Mix constarch and water together in a small bowl.Â
- In a large pot, combine pepper, celery seed, mustard powder, onion powder, cayeene, brown sugar, hoisin, vinegars, and catsup and bring to a simmer. Add cornstarch mixture and simmer for 10-15 minutes until thickened.Â
- Place chicken in a hotel pan(s) and pour sauce mixture over. Cover with foil and bake in a 350 degree F oven for 20 minutes. Uncover and bake 10 minutes more or until the internal temperature reaches 165 degrees F.Â
- To serve, place 3 oz of chicken mixture on each bun and cut in half. Hold hot for service.Â