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.
- 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.
- 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.
- To serve, place 3 oz of chicken mixture on each bun and cut in half. Hold hot for service.
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.
- 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.
- 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.
- To serve, place 3 oz of chicken mixture on each bun and cut in half. Hold hot for service.
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.
- 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.
- 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.
- To serve, place 3 oz of chicken mixture on each bun and cut in half. Hold hot for service.
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.
- 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.
- 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.
- To serve, place 3 oz of chicken mixture on each bun and cut in half. Hold hot for service.