Crunchy Chicken with Soy Garlic Sauce
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- Juicy, boneless white and dark chicken meat
- Made with chicken raised without antibiotics
- Light and airy batter with an extra crunch
- Saucy and sticky savory-sweet flavors

Crunchy Chicken (White Chicken Meat, Dark Chicken Meat, Water, Corn Starch, Less Than 2% Of Wheat Flour, Rice Flour, Breadcrumbs [Unbleached Wheat Flour, Cane Sugar, Yeast, Sea Salt], Soybean Oil, Soy Protein Concentrate, Sugar, Garlic Powder, Salt, Xanthan Gum, Yeast Extract, Baking Soda, Seasoning [Sake {Water, Rice, Koji}, Sugar, Water, Salt, Yeast Extract] Soy Sauce [Water, Soybeans, Wheat, Salt], Onion Powder, Oleoresin Paprika [Extractive of Paprika, Sunflower Oil], Black Pepper, Ginger Powder, Rosemary Powder, Fried in Vegetable Oil). Sauce (Water, Sugar, Soy Sauce [Water, Soybeans, Wheat, Salt, Alcohol, Vinegar], Corn Syrup, Apple Puree Concentrate [Apples, Ascorbic Acid {To Maintain Color}], Canola Oil, Garlic, Garlic Powder, Less Than 2% Of Garlic [Garlic, Water], Corn Starch, Ginger Puree [Ginger, Water], Salt, Xanthan Gum, Spice, Citric Acid, Natural Flavor [Ethyl Alcohol, Natural Flavors])
Contains Wheat, Soy
- Pre-heat Oven to 450°F.
- Remove frozen sauce pouch and warm up in a bowl of hot water.
- Place chicken in a single layer on a foil lined baking sheet.
- Cook chicken in preheated oven for 10 minutes, flip, and cook for additional 10 minutes or until internal temperature reaches 165°F.
- Remove chicken and let stand for 1 minute. Place chicken into a bowl and pour thawed sauce over top and toss until lightly coated.