Trader Joe’s Orange Chicken Recipe

This crispy, sticky Trader Joes Orange Chicken Recipe is made with bite-sized chicken thighs, fresh orange zest, and soy sauce, ready in just 30 minutes. Tossing the golden fried chicken into the bubbling, sweet citrus sauce creates an irresistible glossy coating. I love making this copycat version when craving takeout.

Better Than Takeaway

For years, I relied on the frozen bags from the store whenever I needed a quick dinner fix. Then I realized how simple it is to recreate that iconic sweet and savory flavor from scratch.

The biggest surprise was how much better it tastes when you use fresh orange zest and juice. I learned that frying the chicken briefly makes it stay crispy even after it soaks up the sauce.

Trader Joes Orange Chicken Recipe Ingredients

For the Chicken:

• 1 lb boneless skinless chicken thighs, cut into 1-inch pieces
• 1 large egg, beaten
• 1/2 cup cornstarch
• 1/4 cup vegetable oil for frying

For the Sauce:

• 1/2 cup fresh orange juice
• 1 tablespoon orange zest
• 3 tablespoons soy sauce
• 1/4 cup brown sugar
• 1 tablespoon rice vinegar
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon cornstarch mixed with 1 tablespoon water

How To Make Trader Joes Orange Chicken Recipe

1. Prep the chicken: Place the bite-sized chicken pieces in a bowl, toss with the beaten egg, and then coat thoroughly with cornstarch.
2. Fry the chicken: Heat the vegetable oil in a large skillet over medium-high heat, frying the chicken until golden and crispy for about 5 minutes.
3. Mix the sauce: Whisk the orange juice, orange zest, soy sauce, brown sugar, rice vinegar, garlic, and ginger together in a small bowl.
4. Thicken the glaze: Remove the chicken from the skillet, wipe out excess oil, pour in the sauce mixture, and simmer with the cornstarch slurry until thick.
5. Coat and serve: Return the crispy chicken to the bubbling sauce, tossing well until every piece is completely coated and sticky.

Recipe Tips

• Use thigh meat: Dark meat stays much juicier during the high-heat frying process than chicken breasts.
• Fry in batches: Overcrowding the pan lowers the oil temperature and leads to a soggy coating on the meat.
• Grate ginger fresh: Pre-minced ginger from a jar lacks the sharp bite needed to balance the sweet citrus sauce.

What To Serve With Orange Chicken

Steamed jasmine rice is essential for soaking up the extra sticky orange sauce. I also like pairing it with steamed broccoli or stir-fried snap peas for a crisp, fresh contrast.

How To Store

Keep any leftovers in an airtight container in the fridge for up to 3 days. The chicken will lose its crunch, but the flavor remains excellent when reheated in the microwave. Freeze for up to 2 months if needed.

FAQs

Can I bake the chicken instead of frying?

Yes, you can bake the coated chicken at 400°F for 20 minutes on a greased wire rack before tossing it in the sauce.

Can I use chicken breasts?

Absolutely, just watch the cooking time carefully so the leaner meat does not dry out in the skillet.

Is this exactly like the frozen version?

It mimics the iconic sweet and tangy flavor but offers a much fresher, crispier texture than the bagged meal.

Can I make the sauce ahead of time?

Yes, you can mix all the sauce ingredients except the cornstarch slurry up to 3 days in advance.

Nutrition

• Calories: 450 kcal
• Total Fat: 18 g
• Saturated Fat: 3 g
• Cholesterol: 95 mg
• Sodium: 780 mg
• Total Carbohydrate: 45 g
• Protein: 28 g

Trader Joes Orange Chicken Recipe

Recipe by Nate Collins

Servings

4

servings

Prep time

15

minutes

Cooking time

15

minutes

Total time

30

minutes

Trader Joes Orange Chicken Recipe pairs crispy fried chicken with a sticky, sweet citrus glaze for a quick 30-minute weeknight dinner. Fresh orange juice, soy sauce, and ginger deliver bold flavors that easily rival your favorite frozen meal or local takeout.

Ingredients

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

• 1 large egg, beaten

• 1/2 cup cornstarch

• 1/4 cup vegetable oil for frying

• 1/2 cup fresh orange juice

• 1 tablespoon orange zest

• 3 tablespoons soy sauce

• 1/4 cup brown sugar

• 1 tablespoon rice vinegar

• 2 cloves garlic, minced

• 1 teaspoon fresh ginger, grated

• 1 tablespoon cornstarch mixed with 1 tablespoon water

Directions

• 1. Prep the chicken: Place the bite-sized chicken pieces in a bowl, toss with the beaten egg, and then coat thoroughly with cornstarch.
• 2. Fry the chicken: Heat the vegetable oil in a large skillet over medium-high heat, frying the chicken until golden and crispy for about 5 minutes.
• 3. Mix the sauce: Whisk the orange juice, orange zest, soy sauce, brown sugar, rice vinegar, garlic, and ginger together in a small bowl.
• 4. Thicken the glaze: Remove the chicken from the skillet, wipe out excess oil, pour in the sauce mixture, and simmer with the cornstarch slurry until thick.
• 5. Coat and serve: Return the crispy chicken to the bubbling sauce, tossing well until every piece is completely coated and sticky.