Trader Joes Orange Chicken Recipe

This crispy, sweet, and tangy Trader Joes Orange Chicken is made with fresh orange zest, juicy chicken thighs, and a sticky ginger-garlic glaze, ready in just 35 minutes. Unlike the frozen version, the hero moment happens when you toss the hot, double-fried chicken into the bubbling sauce, creating that signature crackly coating that stays crunchy. I honestly haven’t bought the freezer bag since I started making this fresh version at home.

Better Than Frozen

I used to keep a bag of the Mandarin Orange Chicken in my freezer for emergencies, but I always found myself picking around the grisly bits of dark meat. When I finally decided to make it from scratch, I realized the “secret” wasn’t some mystery chemical, but simply using high-quality chicken thighs and actual orange peel.

The biggest surprise was how easy it is to replicate that thick, glossy sauce without it tasting artificial. By using fresh ginger and grating my own orange zest, I captured that bright citrus punch that the frozen version tries to mimic, but with a much cleaner finish.

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Trader Joes Orange Chicken Ingredients

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

How To Make Trader Joes Orange Chicken

1. Coat the Chicken: In a shallow bowl, whisk the eggs. In a separate bowl, whisk together the cornstarch, flour, salt, and white pepper. Dip each piece of chicken into the egg, then dredge thoroughly in the flour mixture, pressing it on to adhere.
2. Fry Until Crispy: Heat about 2 inches of oil in a dutch oven or deep skillet to 350°F. Fry the chicken in batches for 4-5 minutes until golden and crispy. Remove with a slotted spoon and drain on a wire rack.
3. Simmer the Sauce: While the chicken drains, combine the orange juice, zest, soy sauce, sugar, vinegar, ginger, garlic, and chili flakes in a large wok or skillet over medium heat. Bring to a boil.
4. Thicken and Toss: Stir in the cornstarch slurry and cook for 1 minute until the sauce becomes thick and glossy. Add the fried chicken to the pan and toss immediately until every piece is coated in the sticky glaze. Serve hot.

Recipe Tips

• Use Thighs, Not Breasts: The original Trader Joe’s version uses dark meat because it stays juicy and has a richer flavor. Chicken breast will dry out too quickly under the high heat of frying.
• Double Fry for Extra Crunch: If you want the coating to stay crispy even after being sauced, fry the chicken once, let it cool for 10 minutes, and fry it again for 2 minutes at a higher temperature (375°F).
• Fresh Zest is Mandatory: Do not skip the orange zest. The juice provides sweetness, but the zest provides that aromatic floral note that defines the “Mandarin” flavor profile.
• Don’t Overcrowd the Pan: When frying, leave space between the pieces. If you add too much chicken at once, the oil temperature drops and the coating becomes greasy instead of crisp.

What To Serve With Mandarin Orange Chicken

To stay true to the classic frozen meal experience, serve this over steamed jasmine rice or brown rice to soak up the extra sauce. A side of steamed broccoli or stir-fried green beans helps cut through the sweetness of the glaze.

How To Store

This dish is best eaten immediately while crispy. If you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, use an air fryer or oven at 350°F for 10 minutes; microwaving will make the breading soggy.

FAQs

Can I make this in an air fryer?
Yes. Spray the coated chicken generously with oil and air fry at 400°F for 12-15 minutes, shaking halfway through, then toss in the sauce.

Is this spicy?
It has a very mild kick from the chili flakes, similar to the original. You can omit the flakes entirely for a kid-friendly version or add more for extra heat.

Why is my sauce runny?
Make sure to bring the sauce to a full boil after adding the cornstarch slurry. The heat is required to activate the starch and create that thick, sticky consistency.

Nutrition

• Calories: 420 kcal
• Total Fat: 18g
• Saturated Fat: 3.5g
• Cholesterol: 145mg
• Sodium: 890mg
• Total Carbohydrate: 38g
• Protein: 28g