Trader Joes Mandarin Orange Chicken Recipe

This crispy, sweet-savory Trader Joes Mandarin Orange Chicken is made with tender dark meat, fresh citrus zest, and a sticky ginger-soy glaze, ready in just 40 minutes. Watching the golden fried chicken pieces get tossed in the bubbling, aromatic sauce is the highlight of cooking this dish. I love making this copycat version because it delivers that iconic freezer-aisle flavor with a crunch that stays fresh.

Restaurant-Quality At Home

I used to stock my freezer with the orange bag from Trader Joe’s for emergency dinners, but I always found the breading would get slightly soggy or the sauce was just a bit too sweet. Making this from scratch allows you to control the sugar and ensure the chicken stays impeccably crispy. The secret I discovered is using a combination of cornstarch and flour in the batter, which mimics that distinctively thick, crunchy coating found on the original.

Another surprise was how much better fresh orange zest tastes compared to the dried peel used in the frozen version. When I first tested this, I used bottled orange juice and it felt flat, but swapping in fresh juice and plenty of zest completely brightened the dish. It turns a convenience meal into a dinner that genuinely tastes like it came from a high-end wok station.

Jump to Recipe

Trader Joes Mandarin Orange Chicken Ingredients

• For the Chicken:
• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• Vegetable oil, for frying
• For the Batter:
• 1/2 cup cornstarch
• 1/2 cup all-purpose flour
• 1 large egg
• 1/2 cup cold water
• 1 tsp salt
• 1/2 tsp white pepper
• 1/2 tsp garlic powder
• For the Orange Sauce:
• 3/4 cup fresh orange juice (about 2 oranges)
• 1 tbsp fresh orange zest (or mandarin zest)
• 1/4 cup soy sauce
• 1/2 cup granulated sugar
• 1/4 cup rice vinegar (or white vinegar)
• 1 tsp fresh ginger, grated
• 2 cloves garlic, minced
• 1/2 tsp red chili flakes (optional for heat)
• 1 tbsp cornstarch mixed with 1 tbsp water (slurry)

How To Make Trader Joes Mandarin Orange Chicken

1. Prepare the Sauce Base: In a small saucepan over medium heat, whisk together the orange juice, soy sauce, sugar, vinegar, ginger, garlic, red chili flakes, and orange zest. Bring the mixture to a gentle simmer and let it cook for 2-3 minutes to meld the flavors.
2. Thicken the Sauce: Stir the cornstarch slurry (cornstarch and water mix) into the simmering sauce. Whisk constantly for about 1 minute until the sauce thickens enough to coat the back of a spoon. Remove from heat and set aside.
3. Make the Batter: In a large mixing bowl, whisk together the flour, cornstarch, salt, white pepper, and garlic powder. Crack the egg into the bowl and pour in the cold water. Whisk until you have a smooth, thick batter that resembles pancake batter.
4. Coat the Chicken: Add the cubed chicken thighs into the batter. Toss well with tongs or your hands until every piece is thoroughly coated in the mixture.
5. Fry the Chicken: Heat about 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Carefully drop chicken pieces into the hot oil one by one to prevent sticking. Fry in batches for 4-5 minutes until golden brown and crispy.
6. Drain and Crisp: Remove the fried chicken with a slotted spoon and place on a wire rack or paper towel-lined plate. For extra crunch, you can flash fry them a second time for 1 minute, though one fry is usually sufficient for this recipe.
7. Toss and Serve: Reheat the sauce in a large wok or skillet until bubbling. Add the crispy chicken pieces and toss quickly until every nugget is coated in the sticky glaze. Serve immediately.

Recipe Tips

• Stick to Thighs: The original Trader Joe’s product uses dark meat because it stays juicy and flavorful under high heat. Breast meat will dry out too quickly in this double-cooking process.
• Don’t Crowd the Pan: When frying, leave space between the chicken pieces. If you add too many at once, the oil temperature drops and the batter absorbs oil instead of getting crispy.
• Zest Matters: The distinct “Mandarin” flavor comes from the oils in the peel. Use a microplane to get fine zest, and don’t skip it; juice alone isn’t enough.
• Serve Immediately: Like any battered dish tossed in sauce, the crunch has a shelf life. Have your rice and sides ready before you toss the chicken in the glaze.

What To Serve With Mandarin Orange Chicken

Steamed jasmine rice or brown rice is the perfect canvas to soak up the extra sticky orange sauce. For a balanced meal, pair this with stir-fried broccoli or blistered green beans with garlic to cut through the sweetness of the chicken. Vegetable spring rolls or potstickers also make great appetizers to complete the fake-out takeaway theme.

How To Store

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, avoid the microwave as it will make the batter soggy; instead, use an air fryer at 350°F for 5-6 minutes to revive the crispiness. You can freeze the fried chicken (without sauce) for up to 2 months and toss with fresh sauce later.

FAQs

Can I bake the chicken instead of frying?
Yes, you can place battered chicken on a greased baking sheet and bake at 400°F for 15-20 minutes. However, the texture will be more like a nugget and less like the puffy, crispy coating of the original fried version.

Is this recipe gluten-free?
To make it gluten-free, replace the all-purpose flour with more cornstarch or a gluten-free flour blend, and ensure you use Tamari instead of regular soy sauce. The texture will be slightly crunchier but delicious.

Can I use chicken breast?
You can, but the original product uses dark meat for a reason. If using breast, cut the pieces slightly larger to prevent them from drying out during the frying process.

How do I make it spicy?
The standard recipe is mild-sweet. To add heat, double the red chili flakes in the sauce or add a teaspoon of Sriracha or Sambal Oelek while simmering.

Nutrition

• Calories: 480
• Total Fat: 22g
• Saturated Fat: 4g
• Cholesterol: 145mg
• Sodium: 980mg
• Total Carbohydrate: 42g
• Protein: 28g