Ingredients
| Chicken 8 piece cut up, raw | 80 pounds |
| Soy sauce, light | 8 cups |
| Apple sauce, unsweetened | 12 cups |
| White onion | 12 cups |
| Sesame oil | 1 cup |
| Ginger, grated | 1 cup |
| Brown sugar, light | 6 cups |
| Garlic cloves, crushed | 2 cups |
| Red pepper flakes | 10 tablespoons |
| Sesame seeds | 1 cup |
Instructions
- Place thawed cut-up chicken in a deep container.
- In a large bowl, combine soy sauce, apple sauce, onion, sesame oil, ginger, brown sugar, garlic, red pepper flakes and sesame seeds. Pour over chicken to thoroughly coat and let marinade under refrigeration for at least 1 hour.
- Place marinated chicken pieces on prepared sheet pans, separating legs and wings from thighs and breast. Use roast chicken setting with probe into the thickest piece. Bake until internal temperature reaches 175 ℉. Randomly temp 3 pieces per tray to ensure even temperatures. Chicken should be golden brown and caramelized.
Recipe Notes
Crediting: One portion provides 3 oz. eq. meat/meat alternate