18 Frozen Chinese Food Options That Rival Restaurant Quality

Craving takeout without the delivery fee or wait time? These frozen Chinese food picks bring bold flavors, crisp textures, and weeknight convenience straight to your kitchen.

With a hot skillet, air fryer, or steamer, you can nail that restaurant-style finish and keep dinner on schedule. Let’s make your freezer feel like your favorite spot around the corner.

1. Trader Joe’s Mandarin Orange Chicken

You know that perfect sticky-sweet orange sauce that clings to crisp chicken? This delivers it reliably, especially if you air fry the chicken until deep golden before saucing.

The citrusy glaze tastes bright, not syrupy, and the texture holds. To keep it craveable, heat the sauce separately and toss right before serving.

Add steamed broccoli or a handful of scallions for balance. Serve over hot rice and sprinkle sesame seeds to finish.

2. P.F. Chang’s Home Menu General Chang’s Chicken

Think mall-bistro comfort with a satisfying crunch. Cook the chicken longer than you think for real crisp edges, then toss with the warmed sauce at the end.

The balance leans sweet-savory with a little heat, perfect over rice. For a takeout vibe, add steamed broccoli and sliced green onions.

A pinch of chili flakes boosts the kick without overwhelming. Plate quickly so the coating stays crunchy and the sauce stays shiny.

3. InnovAsian Cuisine Sweet and Sour Chicken

When you crave that classic red-sauce nostalgia, this one hits. Fry or air fry the chicken hard so it stays crackly, then toss lightly with the glossy sauce.

Pineapple and peppers bring tangy brightness that balances the sweetness. Serve with jasmine rice and a quick garnish of scallions for freshness.

A splash of rice vinegar sharpens the sauce if you like extra tang. Keep portions sauced lightly to prevent sogginess and preserve crunch.

4. bibigo Chicken and Cilantro Mini Wontons

Tiny, savory, and meal-ready in minutes, these mini wontons are freezer gold. Pan-fry or air fry until blistered, then dunk in soy, vinegar, and chili crisp.

The cilantro adds a fresh lift that keeps bites lively. Toss them into broth with spinach for a quick soup, or serve over rice with a fried egg.

They crisp fast, so watch closely. Finish with sesame seeds and scallions for a takeout-style flourish.

5. Bibigo Steamed Chicken and Veggie Dumplings

These dumplings steam up fluffy with a juicy chicken-veggie filling. The wrappers are tender without turning gummy, especially when you do a careful steam with parchment.

They taste clean and savory, ideal for dipping. Mix soy sauce, rice vinegar, and a few drops of sesame oil for a quick, balanced dip.

Add chili oil if you want a gentle burn. Serve immediately so the wrappers stay plush and the filling stays steamy.

6. Ajinomoto Yakitori Chicken Fried Rice

Not strictly Chinese takeout, but it scratches the same itch. The rice grains stay separate and lightly smoky if you cook it hot.

Chicken pieces are savory with a hint of sweet glaze. Add a quick scrambled egg in the pan and toss through for extra freshness.

A pat of butter and a splash of soy boost richness fast. Finish with scallions and white pepper to make it feel wok-fresh.

7. Feel Good Foods Pork Potstickers

These potstickers deliver that coveted crisp-bottom, tender-top contrast. Brown them first, then add water to steam and finish.

The pork filling tastes well-seasoned with garlic and ginger notes that pop when dipped. Whisk soy, rice vinegar, a touch of sugar, and chili oil for an easy sauce.

Let them rest a minute so the bottoms stay crunchy. Pair with a simple cucumber salad and steamed rice for a complete, cozy plate.

8. Trader Joe’s Steamed Pork and Ginger Soup Dumplings

These soup dumplings are best eaten the moment they finish steaming. The broth inside is savory with ginger aroma, and the wrapper stays tender when you avoid over steaming.

Let them rest briefly so the soup settles. Nibble a small hole, slurp carefully, then dip in soy and black vinegar.

A little chili crisp adds welcome heat. Serve alongside greens or scallion pancakes for a simple dim sum spread at home.

9. Frozen Pork or Chicken Gyoza

For the best texture, pan-sear gyoza until the bottoms brown, then add water and cover to steam. You want a thicker wrapper and generous meat ratio for that satisfying bite.

The result tastes like a dumpling-house classic. Mix soy, rice vinegar, and a squeeze of lemon or yuzu for brightness.

Garnish with scallions and toasted sesame seeds. Serve immediately so the bottoms stay crisp and the filling remains juicy.

10. P.F. Chang’s Beef and Broccoli

When comfort calls, beef and broccoli rarely disappoints. This frozen version brings savory, slightly sweet sauce and tender beef when cooked hot and fast.

Steam your own rice for a real takeout feel. Add extra broccoli for color and crunch, tossing it in near the end.

A pinch of white pepper and sesame oil lifts the aroma. Serve in warm bowls so the sauce stays silky and everything tastes freshly made.

11. P.F. Chang’s Shrimp Lo Mein

If noodles are the craving, this lo mein satisfies without turning mushy. Follow the cook time exactly and toss gently to keep shrimp tender.

The sauce coats well and tastes balanced, not too sweet. Boost it with a splash of soy and a drizzle of sesame oil.

Toss in extra cabbage or bean sprouts for crunch. Plate quickly so the noodles stay glossy and the shrimp remain juicy.

12. Frozen Shrimp Shumai

These bite-size dumplings are a fast path to dim sum at home. Steam until bouncy and juicy, then dip in soy-vinegar or drizzle chili oil.

The shrimp flavor comes through clean and sweet. Serve as a starter with sliced cucumbers and sesame seeds for freshness.

Do not over steam, or they turn rubbery. Eat them hot so the wrappers stay tender and the filling stays succulent.

13. Frozen Vegetable Spring Rolls

When you want a crunchy appetizer, these deliver shatter-level crispness. The air fryer keeps the shells light and golden without greasiness.

Inside, cabbage and carrot stay snappy if you avoid overcooking. Serve with sweet chili sauce or a soy-vinegar dip.

Slice on the bias for a restaurant look and easier dipping. Pair alongside noodles or fried rice to make the meal feel like a proper spread.

14. Frozen Pork or Chicken Egg Rolls

Heavier than spring rolls, egg rolls bring that classic takeout-box energy. Bake or air fry until deep golden so the wrapper practically shatters.

The filling should be savory and peppery with a pleasant cabbage crunch. Let them rest two minutes to keep the bottoms crisp.

Dip in hot mustard for a nostalgic kick, or go sweet with duck sauce. Serve alongside steamed rice and greens to balance richness.

15. Frozen BBQ Pork Buns (Char Siu Bao)

Char siu bao are instant comfort: pillowy buns and sweet-savory pork. Steam gently so the dough stays fluffy and the filling stays saucy.

The aroma alone feels like a dim sum cart just rolled over. For extra texture, lightly sear the bottoms after steaming.

Pair with hot tea and pickled cucumbers for contrast. Eat while warm so the bun stays soft and the pork remains luscious.

16. Frozen Scallion Pancakes

Scallion pancakes make any freezer dinner feel restaurant legit. Pan-fry in a little oil until both sides are browned and flaky.

The layers puff and crisp, releasing scallion aroma that begs for dipping. Slice into wedges and serve with soy, vinegar, and a touch of sugar.

Add chili crisp if you like heat. Pair alongside dumplings or soup for a satisfying, crunchy-chewy side that steals the show.

17. Frozen Fried Rice (Vegetable or Chicken)

The best frozen fried rice has separated grains and a lightly smoky edge. Skip the microwave and cook it in a hot skillet with a splash of oil.

Let it sit undisturbed so it browns before tossing. Add a beaten egg, peas, and soy for a fresh boost.

Finish with scallions and a pinch of white pepper. Serve immediately so the texture stays bouncy and the flavors taste bright.

18. Frozen Sesame Chicken

When sweet-crispy chicken calls but orange is not the move, sesame chicken delivers. Fry or air fry until very crisp, then use sauce sparingly so the coating stays crunchy.

The nutty sesame notes balance the sweetness. Top with scallions and plenty of toasted seeds.

Add steamed broccoli or snap peas for freshness. Serve over hot rice and eat immediately for the best crunch-to-sauce contrast.