Keto Orange Chicken
Crispy coconut-flour fried chicken tossed in a tangy, low-carb orange sauce.
Servings: 8 servings
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: combine the orange juice, brown sugar substitute, white vinegar, soy sauce, and minced garlic in a small saucepan over medium heat.
- Heat the sauce for 3–4 minutes, then whisk in the xanthan gum (if using) vigorously to prevent clumps and simmer for another 5–6 minutes until thick and sticky.
- Prepare the chicken: whisk the eggs and heavy cream together in a mixing bowl, then add the chopped chicken and toss to coat.
- On a large plate, combine the coconut flour, salt, and pepper.
- Working one piece at a time, dip each chicken piece in the flour mixture until fully coated, shaking off excess.
- Heat oil in a large skillet over medium heat until it reaches about 350°F (hot but not smoking). Fry chicken in batches without overcrowding for 2–3 minutes on the first side, then about 1 minute after flipping, until golden and cooked through.
- Transfer fried chicken to a paper-towel-lined plate and repeat with remaining pieces.
- Toss all cooked chicken in the prepared orange sauce until evenly coated, then serve immediately.
Equipment
- Small Saucepan
- Whisk
- Mixing Bowl
- Large plate
- large frying pan or skillet
- Tongs or Slotted Spoon
- Paper Towels
Notes
- Only add xanthan gum if you want a super-thick sauce.
- Use a low-carb sweetener to keep the recipe keto-friendly.
- Do not overcrowd the pan when frying to maintain crispiness.
- Drain fried chicken on paper towels before saucing.