Trader Joe’s Mandarin Chicken Recipe

This crispy, sticky Trader Joes Mandarin Chicken Recipe is made with chicken thighs, fresh orange juice, and soy sauce, ready in 35 minutes. The best part is watching the fried chicken pieces get completely coated in the bubbling, thick citrus sauce. I prefer making this from scratch rather than buying the frozen bag.

Better Than Takeaway

I used to rely on the frozen aisle for my orange chicken fix on busy weeknights. Once I figured out the simple sauce ingredients, I stopped making those grocery runs.

The biggest mistake I made early on was overcrowding the pan while frying. Frying in smaller batches ensures the chicken gets truly crispy before hitting the sauce.

Trader Joes Mandarin Chicken Recipe Ingredients

• 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
• 1/2 cup cornstarch
• 2 large eggs, beaten
• 1/4 cup vegetable oil

For the Sauce:

• 1/2 cup orange juice
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 3 tbsp brown sugar
• 1 tbsp fresh ginger, minced
• 2 cloves garlic, minced
• 1 tbsp cornstarch mixed with 1 tbsp water

How To Make Trader Joes Mandarin Chicken Recipe

1. Coat the Chicken: Dip the chicken pieces into the beaten eggs, then toss them thoroughly in the 1/2 cup of cornstarch until fully coated.
2. Fry the Chicken: Heat vegetable oil in a large skillet over medium-high heat. Fry the chicken in batches for 5-6 minutes until golden and crispy, then set aside.
3. Simmer the Sauce: In a separate saucepan, whisk together the orange juice, soy sauce, rice vinegar, brown sugar, ginger, and garlic over medium heat.
4. Thicken the Sauce: Once bubbling, stir in the cornstarch and water mixture. Let it simmer for 2 minutes until the sauce becomes thick and glossy.
5. Toss and Serve: Add the crispy chicken into the thickened sauce, tossing well to coat every piece before removing from the heat.

Recipe Tips

• Use chicken thighs: Dark meat stays much juicier during the frying process compared to chicken breasts.
• Fry in batches: Adding too much meat to the pan drops the oil temperature, leading to soggy chicken.
• Fresh orange juice: Using freshly squeezed juice gives a brighter flavor than bottled versions.

What To Serve With Mandarin Chicken

Serve this sticky chicken over a bowl of steamed jasmine rice to soak up the extra sauce. It also pairs incredibly well with steamed broccoli or a side of crispy egg rolls.

How To Store

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in an air fryer or oven at 350°F to help the chicken regain some of its crunch. Freezing is not recommended as the coating becomes mushy.

FAQs

Can I bake the chicken instead of frying?

Yes, you can bake the coated chicken on a greased sheet at 400°F for 20 minutes. It will be slightly less crispy but still delicious.

How do I make the sauce spicier?

Add a half teaspoon of red pepper flakes to the sauce mixture while it simmers for a quick kick of heat.

Can I use chicken breasts?

Absolutely, just be careful not to overcook them in the hot oil so they do not dry out.

Nutrition

• Calories: 410 kcal
• Total Fat: 16 g
• Saturated Fat: 3 g
• Cholesterol: 105 mg
• Sodium: 650 mg
• Total Carbohydrate: 42 g
• Protein: 22 g

Try More Recipes:

• Trader Joes Chicken Parmesan Recipe
• Trader Joe’s Sun Dried Tomato Chicken Recipe
• Trader Joes Spinach Artichoke Dip Chicken Recipe

Trader Joes Mandarin Chicken Recipe

Recipe by Nate Collins

Servings

4

servings

Prep time

15

minutes

Cooking time

20

minutes

Total time

35

minutes

Crispy, sticky Trader Joes Mandarin Chicken Recipe features fresh orange juice, dark soy sauce, and tender chicken thighs. Ready in just 35 minutes, this quick homemade dinner beats the frozen aisle and serves as a fast weeknight meal.

Ingredients

• 1 lb boneless skinless chicken thighs, cut into bite-sized pieces

• 1/2 cup cornstarch

• 2 large eggs, beaten

• 1/4 cup vegetable oil

• 1/2 cup orange juice

• 3 tbsp soy sauce

• 2 tbsp rice vinegar

• 3 tbsp brown sugar

• 1 tbsp fresh ginger, minced

• 2 cloves garlic, minced

• 1 tbsp cornstarch mixed with 1 tbsp water

Directions

• 1. Coat the Chicken: Dip the chicken pieces into the beaten eggs, then toss them thoroughly in the 1/2 cup of cornstarch until fully coated.
• 2. Fry the Chicken: Heat vegetable oil in a large skillet over medium-high heat. Fry the chicken in batches for 5-6 minutes until golden and crispy, then set aside.
• 3. Simmer the Sauce: In a separate saucepan, whisk together the orange juice, soy sauce, rice vinegar, brown sugar, ginger, and garlic over medium heat.
• 4. Thicken the Sauce: Once bubbling, stir in the cornstarch and water mixture. Let it simmer for 2 minutes until the sauce becomes thick and glossy.
• 5. Toss and Serve: Add the crispy chicken into the thickened sauce, tossing well to coat every piece before removing from the heat.