This Trader Joe’s Orange Chicken is a crispy and easy recipe, which is made with fresh orange juice and zesty ginger. It’s a restaurant-quality dish, a classic takeout favorite that’s better made at home, ready in about an hour.
Jump to RecipeTrader Joe’s Orange Chicken Ingredients
A classic combination for a truly authentic, better-than-takeout meal.
For the Sauce & Marinade:
- ¾ cup low-sodium chicken broth
- ¾ cup freshly squeezed orange juice
- 1 ½ tsp finely grated orange zest
- 6 tbsp white vinegar
- ¼ cup soy sauce
- ½ cup packed brown sugar
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- ¼ tsp cayenne pepper
- 1 ½ lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tbsp plus 2 tsp cornstarch, for the sauce
- 2 tbsp cold water
For the Coating and Frying:
- 3 large egg whites
- 1 cup cornstarch
- ½ tsp baking soda
- ¼ tsp cayenne pepper
- 1 ½ cups each peanut and canola oil (or 3 cups of one)
How To Make Trader Joe’s Orange Chicken
A step-by-step guide to this classic, crispy, and saucy dish.
- Make the Sauce & Marinate Chicken: In a large saucepan, whisk together the chicken broth, orange juice, zest, vinegar, soy sauce, brown sugar, garlic, ginger, and cayenne. Measure out ¾ cup of this mixture and pour it into a large resealable bag with the chicken pieces. Let the chicken marinate in the refrigerator for 30-60 minutes.
- Thicken the Sauce: Bring the remaining mixture in the saucepan to a simmer. In a small bowl, whisk the cornstarch and cold water together to make a slurry. Stir the slurry into the simmering sauce and cook for about 1 minute, until it is thick and translucent. Remove from the heat.
- Coat the Chicken: In a pie plate, whisk the egg whites until frothy. In a second pie plate, combine the cornstarch, baking soda, and cayenne pepper. Drain the marinated chicken and pat it dry. Dip the chicken pieces first in the egg whites, then dredge them in the cornstarch mixture, shaking off any excess.
- Fry the Chicken: Heat the oil in a large Dutch oven or heavy-bottomed pot to 350°F. Carefully fry half of the chicken pieces for about 5 minutes, until golden brown and crispy. Remove to a paper towel-lined plate. Repeat with the remaining chicken.
- Combine and Serve: Reheat the sauce if necessary. In a large bowl, toss the hot, crispy chicken pieces with the warm orange sauce until everything is well-coated. Serve immediately over rice.
Recipe Tips
For the crispiest chicken and the most flavorful sauce.
- How to get the chicken extra crispy? The double-dredging technique is key. The egg white provides a sticky base for the cornstarch coating, which fries up into a light, super-crispy shell that holds up to the sauce.
- How do I prevent a greasy result? Maintaining the oil temperature at 350°F is crucial. If the oil is too cool, the chicken will absorb it and become greasy. If it’s too hot, the coating will burn before the chicken is cooked. Use a thermometer for the best results.
- Can I make this ahead of time? The orange sauce can be made up to 3 days in advance and stored in the refrigerator. The chicken is at its absolute crispiest when fried and served immediately.
- What’s the best chicken to use? Boneless, skinless chicken thighs are a fantastic choice as they will stay juicier and are more forgiving than chicken breasts.
What To Serve With Orange Chicken
Classic takeout sides to complete your meal.
This classic dish is a star on its own when served over rice. It also pairs perfectly with:
- Simple steamed or stir-fried broccoli
- Trader Joe’s Vegetable Fried Rice or plain jasmine rice
- A side of potstickers or spring rolls
How To Store Orange Chicken
Keeping your delicious leftovers fresh.
- Refrigerate: Store any leftover orange chicken in an airtight container in the refrigerator for up to 3 days. The coating will soften as it sits in the sauce.
- Reheat: For the best results, reheat the chicken in a hot oven or an air fryer at 375°F for 5-10 minutes. This will help to re-crisp the coating slightly.
Trader Joe’s Orange Chicken Nutrition Facts
An estimated guide per serving.
- Calories: 650 kcal
- Carbohydrates: 60 g
- Protein: 35 g
- Fat: 30 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, for a healthier version. After coating the chicken, spray it generously with cooking oil spray.
Air Fryer: Cook at 400°F for about 10-15 minutes, flipping halfway, until golden and cooked through.
Oven: Bake on a wire rack set over a baking sheet at 425°F for 15-20 minutes, flipping halfway. The final texture will be less crispy than the fried version, but still delicious.
While orange is classic, this sauce would also be interesting with a mix of lemon and orange juice for a tangier result.
You can use about 1 teaspoon of ground ginger in place of the fresh ginger, but the flavor will be less bright and pungent.
Try More Recipes:
Trader Joe’s Orange Chicken Recipe
Course: DinnerCuisine: American-ChineseDifficulty: Easy6
servings20
minutes20
minutes650
kcalA classic takeout favorite made at home, this Orange Chicken features extra-crispy, cornstarch-coated chicken pieces tossed in a sweet, tangy, and vibrant orange-soy glaze.
Ingredients
1 ½ lbs boneless chicken thighs or breasts, in bite-sized pieces
Sauce/Marinade: ¾ cup chicken broth, ¾ cup fresh orange juice, zest of 1 ½ tsp, 6 tbsp vinegar, ¼ cup soy sauce, ½ cup brown sugar, 3 cloves minced garlic, 1 tbsp grated ginger.
Coating: 3 large egg whites, 1 cup cornstarch, ½ tsp baking soda, ¼ tsp cayenne.
Frying: 3 cups neutral oil.
Directions
- Sauce/Marinade: Whisk together all sauce ingredients. Marinate the chicken pieces in ¾ cup of this mixture for 30-60 minutes.
- Bring the rest of the sauce to a simmer in a saucepan. Thicken it with a slurry of 1 tbsp + 2 tsp cornstarch and 2 tbsp water.
- Coat Chicken: Whisk egg whites until frothy. In another dish, mix the cornstarch, baking soda, and cayenne. Drain the chicken, pat it dry, then dip in the egg whites, and finally dredge in the cornstarch mixture.
- Fry Chicken: Heat oil in a Dutch oven to 350°F. Fry the chicken in batches for about 5 minutes, until golden brown and crispy. Drain on paper towels.
- Finish: In a large bowl, toss the hot, crispy chicken with the warm orange sauce.
- Serve immediately over steamed rice.
Notes
- Using chicken thighs will result in a juicier final product.
- Patting the marinated chicken dry is a key step to ensure the coating sticks and gets crispy.
- A thermometer is the best tool for maintaining the perfect oil temperature, which is the secret to crispy, not greasy, chicken.
- The sauce can be made up to 3 days in advance to make this an even quicker weeknight meal.
