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Homemade Keto Orange Chicken photo

Keto Orange Chicken

Crispy fried chicken tossed in a tangy, low-carb orange sauce for a keto-friendly take on a takeout favorite.
Print Recipe Save it
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8 servings

Equipment

  • Large saucepan
  • Mixing Bowls
  • Large frying pan or skillet
  • large plate
  • Whisk
  • Tongs or slotted spoon
  • Paper Towels

Ingredients
  

  • 1 1/2 pounds skinless chicken breasts chopped into bite-sized pieces
  • 3 large eggs
  • 1/4 cup heavy cream
  • 1 cup coconut flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons oil for frying
  • 1 cup orange juice no added sugar
  • 1/2 cup brown sugar substitute or granulated sweetener of choice
  • 2 tablespoons white vinegar
  • 2 tablespoons soy sauce
  • 2 cloves garlic minced
  • 1 teaspoon xanthan gum optional

Instructions
 

  • Make the sauce: In a small saucepan, combine the orange juice, brown sugar substitute, white vinegar, soy sauce, and minced garlic. Heat over medium and bring to a gentle simmer for 3–4 minutes.
  • If using xanthan gum, sprinkle it into the simmering sauce while whisking vigorously to avoid lumps; continue to simmer another 5–6 minutes until the sauce is thick and sticky. Remove from heat and set aside.
  • Prepare the chicken: In a bowl whisk together the eggs and heavy cream. Place the chopped chicken in the egg mixture and stir to coat.
  • On a large plate, mix the coconut flour with the salt and pepper. Working one piece at a time, dredge each egg-coated chicken piece in the coconut flour until fully covered.
  • Heat the oil in a large frying pan over medium heat until it reaches about 350°F (medium-high). Fry chicken in batches without overcrowding the pan for about 2–3 minutes on the first side, then flip and cook 1 more minute, until golden and cooked through.
  • Transfer cooked pieces to a paper-towel-lined plate to drain and repeat with remaining chicken.
  • Toss the fried chicken pieces in the prepared orange sauce until evenly coated, then serve immediately.

Notes

  • Only add xanthan gum if you want a very thick sauce.
  • Use a neutral oil with a high smoke point for frying.
  • Do not overcrowd the pan to keep the chicken crispy.
  • Adjust sweetener to taste for desired sweetness.
  • Ensure chicken pieces are bite-sized for even cooking.