A SIMPLE, COHESIVE DISH WAS CREATED BY THE CRISPY CHICKEN AND MANDARIN-ORANGE SAUCE.
The chicken is baked on Trader Joe’s website suggests at 400 degrees before being moved to the burner with the glaze.
In order to get the batter crispy, I followed the first half of those instructions. Although the interior wasn’t quite moist, the meat’s texture, which included both white and black portions, was pleasant.
In a tiny, nonstick skillet, I cooked the glaze until it started to caramelize. The topping was incredibly sticky and became even more so as it dried, so I strongly advise using a good pan. I transferred a small amount of it into a glass bowl for dipping.
The sauce didn’t taste strongly of mandarin orange to me, but its harmony of salty, sweet, and sour flavors was interesting and a little bit addictive.
The chicken pieces were rolled in rice paper with butter lettuce, carrots, cilantro, and matchsticks of quickly pickled cucumber after being covered in the sauce, which I thought was very good. The food was unorganized but satisfyingly tasty.