Keto Orange Chicken
Equipment
- Deep heavy pan or Dutch oven
- Fine grater or microplane
- Medium saucepan
- Whisk
- Spider strainer or slotted spoon
- Thermometer optional but useful
Ingredients
For the Chicken
- 4 boneless skinless chicken breasts about 1 1/2 lb / 680 g, cut into bite-sized cubes
- 3 large eggs
- 1/4 cup coconut flour 28 g - not almond flour
- 1/2 tsp fine salt
- 1/4 tsp black pepper
- 1/4 tsp red chili flakes optional
- 2 cups avocado oil for frying
For the Orange Sauce
- 3 tbsp orange zest from about 3 oranges - zest first, juice after
- 1/4 cup fresh orange juice 60 ml, juice of roughly 1 orange
- 2 tbsp soy sauce or tamari / coconut aminos
- 1/4 cup rice vinegar 60 ml
- 1/4 cup granulated sweetener 48 g - erythritol or monk fruit blend
- 1/4 cup water 60 ml
- 3 cloves garlic minced
- 1/4 tsp ground ginger or 1 tsp fresh, grated
- 1/2 tsp xanthan gum sprinkle, do not dump
Instructions
- Zest first: Zest 3 oranges on a fine grater, taking only the orange layer and stopping before the white pith - pith is bitter and cannot be fixed later. Then juice one of them for the 1/4 cup.
- Make the batter: Whisk the eggs, coconut flour, salt, pepper and chili flakes until smooth. It thickens as it sits; loosen with a splash of water if it goes past thick pancake batter.
- Dry the chicken: Pat the cubes dry with paper towel. Wet chicken sheds its coating in the oil.
- Fry in batches: Heat the oil in a deep pan over medium-high to about 350°F. Lift each piece from the batter, let the excess drip off, and fry 3-4 minutes, turning often, until deep golden. Work in batches of 6-8 pieces so the oil temperature holds. Drain on paper towels.
- Build the sauce: Combine the orange juice, zest, soy sauce, rice vinegar, sweetener, water, garlic and ginger in a saucepan. Simmer over medium-high for 3 minutes.
- Thicken: Sprinkle the xanthan gum across the surface while whisking constantly - never tip it in from a spoon or it clumps into gel beads. Whisk 1-2 minutes until glossy and coating, then pull off the heat. It thickens further as it cools.
- Toss and serve: Pour the sauce over the fried chicken and toss to coat. Serve immediately - the crust softens once the sauce is on.
Notes
Zest carries the orange flavour, juice carries the sugar. That is why this uses 3 tbsp zest to only 1/4 cup juice.
Sprinkle the xanthan gum, never dump it. It hydrates on contact and forms gel beads that will not whisk out. An immersion blender rescues a lumpy sauce.
Coconut flour, not almond. Coconut flour absorbs the egg and sets into a shell that crisps; almond flour slides off in the oil.
Avoid the pith. Too much white in the zest makes the whole sauce bitter.
Chicken thighs are more forgiving than breast and stay juicier.
Air fryer: 390°F for 8-10 minutes, sprayed with oil, turning halfway - noticeably less crisp than frying.
Storage: keep the chicken and sauce in separate containers for up to 5 days. Reheat the chicken in an air fryer at 375°F for 4 minutes, warm the sauce separately, then combine.