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Trader Joe's Orange Chicken Upgrade

Easy★ 4.8Yields: 2-3 servings

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Trader Joe's Orange Chicken Upgrade

Trader Joe's Mandarin Orange Chicken is the best-selling product in TJ's history. That's not an opinion. That's a fact. They sell millions of bags of this stuff every year and every single one of those bags contains a frozen dinner that is already, objectively, really good. So why am I telling you to mess with perfection? Because perfection is boring and I have control issues when it comes to food. The stock orange chicken is good. Upgraded orange chicken is a religious experience. Here's the hack: you bake the chicken separately until it's CRISPY (air fryer if you have one, oven if you don't), and while it's crisping up, you heat the sauce packet in a small saucepan and spike it with Trader Joe's Chili Onion Crunch, a splash of soy sauce, and a drizzle of sesame oil. The Chili Onion Crunch adds these crunchy fried onion bits and chili flakes that give the sauce texture and heat. The soy sauce deepens the umami. The sesame oil ties it all together with that nutty, toasty flavor that makes your brain go 'oh, this is real Chinese takeout' even though you're eating frozen food in your underwear on a Tuesday. I'm not here to judge your lifestyle. I'm here to upgrade your orange chicken. Let's fucking go.

Ingredients

1 (22 oz) bag Trader Joe's Mandarin Orange Chicken (frozen section)
1 heaping tbsp Trader Joe's Chili Onion Crunch
1 tbsp soy sauce
1 tsp toasted sesame oil
Sesame seeds for topping
Sliced green onions for topping
Steamed jasmine rice for serving

Instructions

1
Crisp the chicken
Separate the frozen chicken pieces from the sauce packet. We're cooking them separately because this is the whole trick. Spread the chicken in a single layer on a sheet pan lined with foil. Bake at 400°F for 18-20 minutes, flipping halfway through, until they're golden brown and actually crispy. If you have an air fryer, 400°F for 12-14 minutes, shaking halfway. The air fryer is the superior method and I will take this opinion to my grave.
2
Upgrade the sauce
While the chicken is crisping, cut open the sauce packet and dump it into a small saucepan over medium-low heat. Add the Chili Onion Crunch, soy sauce, and sesame oil. Stir and let it warm through for about 3-4 minutes. The Chili Onion Crunch will melt into the sauce and you'll see the little fried onion bits and chili flakes floating around. This is what victory looks like.
3
Toss and serve
When the chicken is crispy and the sauce is hot, dump the chicken into a bowl and pour the upgraded sauce over it. Toss to coat. Serve immediately over steamed jasmine rice. Top with sesame seeds and sliced green onions because we're not animals. Eat it while it's hot because the crispy coating starts softening the second it hits the sauce. This is a race and you will win.

Baker's Notes

Cooking the chicken and sauce separately is the key to everything. The bag wants you to bake them together, which means the chicken steams in the sauce and never gets crispy. Separate them. Crisp the chicken. Heat the sauce on the stove. Combine at the end. This changes everything.
The air fryer produces the crispiest results and if you own one and aren't using it for this, you're wasting your air fryer's potential and honestly hurting its feelings.
If you don't have Chili Onion Crunch, TJ's Crunchy Chili Onion is a slightly different product but works the same way. In a pinch, any chili crisp will do. The fried onions and chili oil are what make this hack work.
Throw some steamed broccoli or snap peas on the plate and suddenly this is a 'balanced meal' you can tell your doctor about.
For maximum takeout vibes, serve this in a to-go container and eat it on the couch. The ambiance matters.

Nutrition

Calories

380

Fat

14g

Carbs

46g

Protein

18g

Sugar

20g

Serving

1/3 bag with sauce

Notes

“The recipes are good. The language is bad. You're welcome.” - fuckingdelicious.co

FAQ

Is the Chili Onion Crunch really necessary?

Necessary in the way that oxygen is necessary? No. Necessary in the way that makes this go from 'fine frozen dinner' to 'why am I not making this every week?' Absolutely yes. The fried onion bits add crunch to the sauce and the chili oil adds a warmth that the original sauce is completely missing. Try it once. You'll never go back to stock orange chicken.

Can I use the teriyaki chicken instead?

You can use this sauce upgrade trick on basically any of TJ's frozen Asian proteins. The teriyaki chicken, the kung pao chicken, even the General Tso's tofu. The chili crisp + soy sauce + sesame oil combo makes everything better. It's like a cheat code.

How do I get the chicken REALLY crispy?

Two things: single layer with space between the pieces so air circulates, and a rack or foil-lined pan so the chicken isn't sitting in its own steam. If you have a wire rack that fits in your sheet pan, use it. The chicken gets crispy on all sides instead of getting soggy on the bottom. Game changer.

This tastes better than actual takeout. Is something wrong with me?

Nothing is wrong with you. Something is very right with you. You've discovered that frozen food with a couple of strategic upgrades can compete with restaurant food for a fraction of the price. Welcome to enlightenment.

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