Reheating 20 lbs of Orange Chicken. What temp and how long??

[hang a left]

My kid's school is celebrating the Chinese New Year tomorrow. There is a luncheon and parents are bringing food. Since I only have a small wok, and I can only make about a serving for 6 at a time. Also because it is so much work, I am going to make it tonight, put it in the refrigerator, and take it to school tomorrow and reheat it there. I was going to put it in a couple of crock pots and leave them on warm, but I don't want the chicken to get overdone and dry out. So I will probably have it in 2 large aluminum foil containers. How long will it take to reheat it and at what temperature should I do it at?

Thank You

[babylonsister]

1. Does the school have ovens, or a buffet-type set-up?

If the chicken is spread out over both containers in one layer, it won't take as long. I'd go with 300-350 degrees for 40 minutes in an oven. Since it's already cooked, all you're doing is heating it up.
When you get a chance, I'd love to see the recipe. Sounds yum, and I'll bet the kids will like it!

[hang a left]

2. Yes, I think they have commercial ovens....I am hoping anyway

Orange Chicken for 4

2 whole boneless skinless chicken breasts cut into 1 inch pieces
1 egg
white pepper (to taste)
1 tbsp. oil

Place chicken in a large bowl, add the next three ingredients and mix well.

Mix Together

1/4 c. flour
1 tbsp. cornstarch

Add to the chicken mixture and coat well.

Using a deep fryer divide the chicken into two. Deep fry at 375 degrees for 3 to 4 minutes. Do not overcook! Drain onto paper towels and repeat with second half.

1 tbsp. oil
1 tbsp. minced ginger
1 tsp. minced garlic

Heat wok over medium high heat for 15 seconds. Add 1 tablespoon oil. Add ginger and garlic and stir-fry until fragrant.

Add

Crushed red pepper flakes (to taste)
1/4 c. chopped green onion

Stir-fry

Add

1 tbsp. rice wine

Stir for 3 seconds

Add orange sauce (made ahead)

2 tbsp. soy sauce
2 tbsp. orange juice (I use frozen concentrate)
5 tbsp. brown sugar
5 tbsp. rice vinegar
1 tsp. orange zest

Bring to a boil.

Add chicken, stirring until well mixed.

Add mixed together (made ahead)

1 1/2 tbsp. water
1 tbsp. cornstarch

Stir until thickened

Stir in

1 tbsp. oil
Sesame oil (to taste)

Serve

This is a great recipe. You can tweak it to your tastes. Serve over rice or noodles or whatever you like.

[babylonsister]

3. Thank you for that! Looks like more 'work' than I'm used to,

and you're going to do it 3 times? You are a good mom!
I'll stick w/my cooking 'guess'timates, but you might want to whip up a bit more orange sauce to ensure it all stays moist.
Good luck!

[hang a left]

6. Actually....

8 times. I will be up all night. Thanks for the tip about the sauce. I think you are absolutely right. I will make some extra sauce to throw in it before I reheat it. Take care.

[babylonsister]

7. So how did your chicken turn out, hang a left? nt

[hang a left]

8. Pretty good.

Next time I will order take out. Several of the parents did that. I don't know why I didn't think of that.

[politicat]

4. Until a probe thermometer reads 160 when inserted in the middle

and not allowed to touch the bottom of the pan. But from 38 to 160 is 122 degrees, and it takes 8 to 10 minutes per pound at 350 to raise the internal temperature to 160. If you have two pans, you can figure on ten pounds at 8 minutes per pound.

There are $6 and $7 thermometers at your favorite megamart.

[hang a left]

5. Thanks

I do have a digital thermometer. I never get to use it. Guess I will go dig it out.