| Ingredient |
Quantity |
Method |
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Sanitize work area with bleach & water solution.
Wash hands.
Put on food service gloves.
Place baking paper on seet pans.
Place hamburger bun halves, cut side up, in a single layer on sheet pans.
Place Right 1 Chicken Patties in a single layer on sheet pans. Do not overlap patties on each pan as too many will prevent event even cooking.
Hold under refrigeration until cooking.
Place hamburger buns into a preheated 350°F convection, 375°F conventional oven and toast bread until light brown, approximately 4-6 minutes. Record temperature on temperature log sheet. |
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Place chicken patties into a preheated 350°F convection, 375° conventional oven and heat patties to aminimum of 145°F, approximately 12-14 minutes. Record temperature on temperature log sheet. |
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Keep toasted buns on the sheet pans and place the warmer uncovered until ready to assemble.
Place heated chicken patties into a 4"" hotel pand and cover with plastic until ready to assemble.
Hold in warmer - keep hamburger buns and chicken patties at a minimum internal food temperature of 140°F. |
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To build Asian Chicken Sandwich spread 0.25 ounces of spicy mayonnaise on the bottom half of a burger bun, top with the heatead chicked pattie and then top the chicken patties with 1.5 ounces of Asian slaw. Place the bun top atop the Asian slaw.
Keep Asian Chicken Sandwiches on sheet pans and place into the warmer uncovered until ready to serve.
Hold in warmer- keep Asian Chicken Sandwiches at a minimum internal food temperature of 140°F.
Record temperature of product on temperature log sheet.
Serve Chop Chop Asian Chicken Sandwiches with a gloved hand or spatula. One Asian Chicken Sandwich per serving. |
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Spicy Chile Mayonnaise
|
|
|
|
Fat free Mayonnaise
|
11-1/8 oz |
|
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Siracha chile sauce commercially prepared
|
1-3/8 oz |
|
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Sanitize work area with bleach & water solution.
Wash hands.
Put on food service gloves.
Combine mayonnaise and siracha chile sauce in a stainless steel bowl until completely incorporated.
Cover and hold under refrigeration until ready to portion/serve.
Record temperature of product on temperature log sheet. |
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Asian Slaw
|
|
|
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Broccoli slaw mix commercially prepared
|
37-1/2 oz |
|
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Green cabbage finely shredded
|
18-3/4 oz |
|
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Red bell pepper cut into 1 8 julienne
|
9-3/8 oz |
|
|
Asian slaw dressing see recipe
|
9-3/8 oz |
|
|
Sanitize work area with bleach & water solution.
Wash hands.
Put on food service gloves.
Prepare all vegetables.
Combine all ingredients in a stainless steel bowl until completely incorporated.
Cover and hold under refrigerations until ready to portion/serve.
NOTE: Do not hold for more than 1 hour.
Record temperature of product on temperature log sheet. |
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Asian Slaw Dressing
|
|
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Rice wine vinegar unseasoned
|
2-13/16 oz |
|
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Granulated sugar
|
2-13/16 oz |
|
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Vegetable oil
|
3-5/8 oz |
|
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Ground ginger
|
2 tsps |
|
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Kosher salt
|
1 pinch |
|
|
White pepper ground
|
1 pinch |
|
|
Sanitize work area with bleach and water solution.
Wash hands.
Put on food service gloves.
Combine all ingredients in a stainless steel bowl until completely incorporated.
Cover and hold under refrigeration until ready to portion/serve.
Record temperature of product on temperature log sheet. |
|
Nutrition Facts
-
Serving Size:
(171g)
- Servings Per Container:
- Amount Per Serving
- Calories
290
Calories from Fat
100
% Daily Value*
-
17%
Total Fat
11g
-
17
%Cholesterol
50
mg
-
26
%Sodium
620
mg
-
10
%Total Carbohydrate
29
-
Vitamin C
40
%Vitamin A
25
%
Iron
10
%Calcium
6
%
* Percent daily values are based on a 2,000 calorie diet. Your daily values may
be higher or lower depending on your calorie needs.
Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and/or addition of ingredients, or use of a particular cooking technique.