Thai Sweet Chili Chicken
Our Thai Sweet Chili Chicken (also available NAE) is an entrée that offers versatile applications. Our tender chicken strips are coated in sweet and spicy Thai Sweet Chili sauce. This flavor profile is trendy and popular across all channels. Our chicken is zero trans-fat per serving and free of MSG.
Chicken leg meat, Gluten Free Thai sweet Chili Sauce (sugar, water, maltodextrin, garlic, chili peppers, rice vinegar, salt, contains less than 2% of modified corn starch, pineapple juice concentrate, citric acid, onion powder, acetic acid, xanthan gum), water, isolated soy protein (with less than 2% lecithin), seasoning [water, soy sauce (water, soybeans, salt, sugar, corn starch), sugar, molasses, salt, contains less than 2% of yeast extract, maltodextrin, natural flavor, lactic acid, and xanthan gum], seasoning (sugar, black pepper, ground mustard seeds, ground celery seeds, garlic powder, fructose, xanthan gum, thyme, basil, maltodextrin, autolyzed yeast extract, soybean oil, salt), sodium phosphates, yeast extract. Convection/Conventional oven (best) Skillet/Pan Fry (good) SERVINGThai Sweet Chili Chicken
Pre-heat oven to 350ºF/400º F. Place chicken with sauce on a sheet pan. Bake in oven for 20-25 minutes until product reaches 165ºF and sauce is caramelized. Reduce time by 6 – 8 minutes if product is thawed.
(Product must be thawed)
Place thawed chicken with sauce in a skillet or frying pan. Heat contents to a minimum of 165º F for at least 15 seconds and until sauce is caramelized.
Equipment and times may vary. Use thermometer to ensure food temperature is 165ºF or above. Place hot chicken in a serving pan. Pour hot sauce over chicken. Gently combine chicken with sauce and serve. #12 scoop is recommended. Portioning size may vary by individual practice.