Keto Orange Chicken Recipe: A Low-Carb Twist on a Classic Favorite
Discover a delicious low-carb twist on classic orange chicken! This keto-friendly recipe delivers crispy, tangy, and flavorful bites without the extra carbs
Ingredients
Essential Protein & Coatings
- 1.5 lbs boneless, skinless chicken thighs or breasts cut into 1-inch pieces
- ½ cup almond flour or coconut flour
- 2 large eggs beaten, for binding
Sauce & Flavorings
- Zest and juice of 1 large orange ½ cup juice + 1 tbsp zest
- 2 tbsp low-carb sweetener erythritol or allulose blend
- ¼ cup coconut aminos or tamari gluten-free soy substitute
- 2 cloves garlic minced
- 1 tbsp fresh ginger grated
- 2 tbsp avocado oil for frying
Aromatics & Garnish
- 2 green onions sliced, for garnish
- Optional: ½ tsp xanthan gum to thicken sauce if needed
- Salt & red pepper flakes to taste
Instructions
Prepare the Chicken
- Cut boneless, skinless chicken thighs or breasts into bite-sized pieces.
Coat the Chicken
- Dip chicken pieces into beaten eggs, then coat evenly with almond flour or coconut flour.
Fry the Chicken
- Heat avocado oil in a pan over medium-high heat.
- Fry coated chicken pieces until golden brown and crispy. Remove and set aside.
Make the Sauce
- In the same pan, combine:
- Fresh orange juice and zest.
- Low-carb sweetener (erythritol/stevia).
- Tamari or coconut aminos.
- Minced garlic and grated ginger.
- Simmer until slightly thickened (optional: add xanthan gum for thicker sauce).
Combine Chicken & Sauce
- Return fried chicken to the pan. Toss until fully coated in the sauce.
Combine Chicken & Sauce
- Top with sliced green onions.
- Serve with cauliflower rice or zucchini noodles.