Need more keto dinner ideas? Try my keto stir fry, keto beef and broccoli, and keto ramen next. When I’m craving Chinese takeout but don’t want to blow past my carb limit, I make keto versions of my favorite recipes. This time around, I’m tackling my family’s favorite dish, orange chicken! Made with bite-sized chicken pieces lightly fried until golden brown, it’s the tangy citrus glaze that takes this recipe over the top.
Why I love this recipe
We’re using real orange juice. Juice is typically off the table when it comes to a keto diet, but we’re using a small amount to give the sauce an authentic flavor. It’s sweet, salty, and savory. The crispy chicken and sticky sauce burst with flavor in every bite. Ready in 20 minutes. And that includes clean-up time, making this the perfect weeknight recipe. Easily adaptable. I prefer to keep it simple and serve it over cauliflower rice, but you can serve it over steamed basmati rice for an authentic fakeout experience.
Ingredients needed
Chicken breast. Skinless chicken breast fillets chopped into bite-sized pieces. Alternatively, use boneless skinless chicken thighs. Heavy cream. Let it come to room temperature. Eggs. Mixed with the cream to create a thick batter. Coconut flour. To help the chicken get crispy. If you don’t have coconut flour, I also had success using blanched almond flour. Salt and black pepper. Just a pinch. Oil. To fry the chicken. Use oil with a high smoke point, like peanut oil or vegetable oil.
For the keto orange sauce:
Orange juice. Since we’re only using a small amount, you won’t be kicked out of ketosis. Sugar-free sweetener. Either a brown sugar substitute or a powdered sugar substitute. White vinegar. Brings out the tang of the orange juice and balances out the other flavors. Soy sauce. Gluten-free tamari or coconut aminos can also be used. Garlic. Freshly minced garlic. Xanthan gum. My preferred cornstarch substitute that’ll thicken the sauce and help it adhere to the chicken.
How to make keto orange chicken
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Make the sauce. In a small saucepan over medium heat, add the sauce ingredients except the xanthan gum. Simmer for 3-4 minutes, then whisk in the xanthan gum until no clumps remain. Continue simmering for 5-6 minutes or until thick and glossy. Step 2- Dredge the chicken. In a bowl, combine the eggs and heavy cream. Add the chicken. Combine the coconut flour, salt, and black pepper on a large plate. Dip each chicken piece in the flour mixture. Step 3- Fry. Add oil to a large pot over medium heat. Once the oil reaches 350F/180C, add the chicken in an even layer. Fry for 2-3 minutes, then flip and continue cooking for another minute. Transfer the chicken to a paper towel-lined plate. Repeat with remaining chicken. Step 4- Assemble. Once the chicken is cooked, toss it through the orange sauce and serve.
Arman’s recipe tips
Prefer a thinner sauce? Omit the xanthan gum. Cut the fat. The batter for the chicken is to give it a restaurant-worthy texture, but you’re welcome to skip it and sauté the chicken instead.
Add more orange flavor. Add a scoop of orange marmalade or fold in fresh orange zest. Give it some heat. Add a dash of red chili flakes, or for a more subtle heat, stir fry fresh ginger with the garlic. Garnish. Top the chicken with sesame seeds and green onions for a little finishing touch.
Storage instructions
To store: Leftover low carb orange chicken can be stored in the refrigerator in an airtight container for up to five days. To freeze: Place the cooled orange chicken in an airtight container and store it in the freezer for up to six months. Reheating: Microwave the chicken and sauce in 30-second spurts or reheat it in a non-stick pan.
Frequently asked questions
More keto chicken recipes
Keto chicken parmesan Keto chicken casserole Keto fried chicken Keto crack chicken
