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Bibigo Korean Style Crunchy Chicken With Orange Sauce - 18 Oz
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Calories | 320.0kcal | (-) | ||||
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Total Fat | 12.0g | 15% | ||||
Saturated Fat | 2.0g | 10% | ||||
Trans Fat | 0.0g | (-) | ||||
Cholesterol | 50.0mg | 17% | ||||
Sodium | 570.0mg | 25% | ||||
Potassium | 150.0mg | 4% | ||||
Total Carbohydrate | 40.0g | 15% | ||||
Dietary Fiber | 0.0g | 0% | ||||
Total Sugars | 20.0g | (-) | ||||
Added Sugars | 20.0g | 40% | ||||
Protein | 16.0g | 31% | ||||
Calcium | 10.0mg | 0% | ||||
Iron | 1.0mg | 6% |
COOKING INSTRUCTIONS: Keep frozen until ready to use. Since cooking methods vary, cooking time and temperature may require adjusting. For safety, follow these cooking instructions. Product must be cooked to an internal temperature of 165°F as measured by a food thermometer. Air Fryer (Preferred Method) 1.Set air fryer to 390°F. 2.Remove frozen sauce pouch and warm up in a bowl of hot water. 3.Place chicken inside air fryer basket in a single layer. 4.Cook chicken in air fryer for 16 minutes or until internal temperature reaches 165°F. 5.Remove chicken and let stand for 1 minute. Place chicken into a bowl and pour thawed sauce over and toss until lightly coated. Conventional Oven 1.Pre-heat Oven to 450°F. 2.Remove frozen sauce pouch and warm up in a bowl of hot water. 3.Place chicken in a single layer on a foil lined baking sheet. 4.Cook chicken in preheated oven for 10 minutes, flip and cook for additional 10 minutes or until internal temperature reaches 165°F. 5.Remove chicken and let stand for 1 minute. Place chicken into a bowl and pour thawed sauce over top and toss until lightly coated.
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