Thai Chicken French Fries

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  • Serves: 100
  • Cal: 318
  • By: Chef Brenda
Thai Chicken French Fries
by Chef Brenda


  • Chicken strips, unseasoned, frozen (USDA or Commercial) 18 lb 12 oz
  • French fries, potato, frozen, straight cut 15 lb
  • Granulated garlic 1 cup
  • Ginger, dry, ground 1/2 cup
  • Hot chili sauce (such as Sriracha) 2 cup 2 Tbsp
  • Hoisin sauce 2 cup 2 Tbsp
  • Cilantro, fresh, chopped 13 oz or 1 qt 2 1/4 cups
  • Limes, fresh, wedges 100 each (about 13 whole limes)


  1. Thaw Chicken: Thaw chicken under refrigeration 2 days before preparation. CCP: Hold at 40° F or lower.
  2. Preheat oven according to French fry package.
  3. Heat Chicken: Place chicken in steamtable pans. Heat chicken in the steamer for 20-30 minutes, covered. CCP: Heat to 165° F or higher for 15 seconds. CCP: Hold and serve at 140° F or higher.
  4. Prepare Seasoning Mixture: In a small bowl, mix granulated garlic and ginger.
  5. Season and Cook Fries: Empty each 5 lb bag French fries on a full sheet pan. Allow to sit out for 10 minutes for minimal thawing for seasoning to stick to the fries. Toss each pan of fries with 1/2 cup seasoning mixture, distributing evenly. Cook according to manufacturer’s directions. CCP: Hold and serve at 140° F or higher.
  6. Serve: Top 1/2 cup (4 fl oz spoodle) French fries with 2 oz eq chicken strips. Sprinkle with 1 Tbsp cilantro. Drizzle with 1 tsp hot chili sauce and 1 tsp Hoisin sauce. Serve a lime slice on the side.


Serve with cilantro lime rice as a grab and go option for offer vs serve reimbursable meal.

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