Lemon Chicken Balls - Maple Leaf Healthcare & Hospitality

Yield

25 servings

Portion Size

4 each (149 g/5.2 oz)

Ingredients

	Metric	Imperial
Tempura Battered Chicken Balls, 1 each=25 grams	100 each (2.5 kg)	100 each (5.5 lbs)
Water	750 ml	3 cups
Lemon Juice	175 ml	3/4 cup
Custard Powder, dry mix	50 g	2 oz
White Sugar	90 ml	1/3 cup + 2 tsp
Shirriff Lemon Pie Filling & Dessert Mix, dry	75 ml	1/3 cup
Lemon Pepper	5 ml	1 tsp
Lemon Zest, fresh	15 ml	1 Tbsp
Sesame Seeds	15 ml	1 Tbsp
Green Onions, chopped	90 g	3 oz

Preheat convection oven to 350'F/177'C.
Place frozen chicken balls on a parchment-lined baking sheet. Bake for ~20 minutes; turn the balls after 10 minutes to ensure even browning on all sides. Cook to an internal temperature of 165'F/74'C for at least 15 seconds. Transfer cooked chicken balls to an insert pan with lid. Hold product at >140'F/60'C.
Prepare the Lemon Sauce: In a saucepan, mix the water, lemon juice, custard powder mix, sugar, lemon pie filling dry mix, and lemon pepper. Bring to a boil while whisking and cook for 5 minutes.
Toss the prepared chicken balls with the cooked lemon sauce. Stir in the lemon zest.
At point of service, sprinkle with sesame seeds and the chopped green onions as a garnish. Serve 4 each (100 g) per serving.

Serve with steamed rice or chicken fried rice and broccoli/green vegetables (sides not included in the nutritional information).