MANDARIN ORANGE CHICKEN DRUMS

You will need

• 25 each Chicken Drumsticks, thawed
• 500 g DOLE^® Mandarin Oranges in Juice, drained, reserve juice
• 375 mL Hoisin Sauce
• 45 mL Soya Sauce, reduced sodium
• 70 g Brown Sugar
• 10 mL, crushed Ginger
• 10 mL, minced Garlic
• 25 mL Canola Oil
• 25 g Cornstarch

Method

1. Two days before thaw chicken drumsticks by placing on sheet pan(s) held under refrigeration at ≤40ºF/4ºC.
2. Preheat the convection oven to 375ºF/190ºC. Open the can of the DOLE^® Mandarin Oranges in Juice. Drain thoroughly in colander and discard juice. Prepare the glaze: Transfer drained mandarin oranges to a saucepan. Add hoisin sauce, soya sauce, brown sugar, ginger, garlic and canola oil. Using an immersion blender, blend until smooth. Heat over medium heat until mixture comes to a gentle boil.
3. Whisk in cornstarch and blend until smooth. Continue cooking over medium heat for 4-6 minutes, stirring frequently until glaze thickens.
4. Arrange thawed chicken drumsticks on foil-lined sheet pan(s) in a single layer. Brush approximately two-thirds of the glaze evenly over the drumsticks. Roast in the preheated oven for 35 minutes.
5. Remove pan from oven and brush drumsticks with remaining sauce. Return to oven and continue baking for an additional 10 minutes, or until chicken is golden brown, glaze is set and internal temperature reaches >165ºF/74ºC for a minimum of 15 seconds. Transfer cooked drumsticks to a covered insert pan with lid and hold at ≥140ºF/60ºC until service.
6. Garnish Serve with steamed rice, steamed broccoli and may garnish with sliced green onions (sides/garnishes not included in
   the nutrition facts).
7. CPP Maintain >140ºF/60ºC for a maximum of 4 hours. Temperatures should be taken every 2 hours during holding.
   CPP: COOL: Product must reach 140ºF/60ºC to 70ºF/21ºC within 2 hours and 70ºF/21ºC to 40ºF/4ºC within 4 hours.
   CPP-REHEAT: To an internal temperature of 165ºF/74ºC within 2 hours held for at least 15 seconds, one time only.
   NOTE: Refer to local or regional public health regulations for any hot holding time limits.