Keto Homemade Orange Chicken
Satisfy your takeout cravings without breaking your keto goals with this Keto Homemade Orange Chicken! Perfectly seasoned and crispy chicken thighs are coated in a crunchy blend of coconut flour and crushed pork rinds, then paired with a zesty, low-carb orange sauce made with orange zest, soy sauce, and a touch of erythritol for sweetness. This quick and flavorful recipe, ready in just 50 minutes, skillfully swaps carb-heavy ingredients for keto-friendly alternatives, like xanthan gum for thickening and orange extract for a fragrant citrus punch. Serve this guilt-free delight with a sprinkling of fresh green onions for a vibrant and satisfying meal that’s as nutritious as it is delicious. Whether you're following a keto lifestyle or simply seeking a healthier version of a Chinese takeout classic, this dish is sure to become a favorite in your dinner rotation!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken thighs
- 0.5 cup Coconut flour
- 2 large Eggs
- 1 cup Crushed pork rinds
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 0.25 cup Olive oil
- 1 tablespoon Orange zest
- 0.5 teaspoon Orange extract
- 2 tablespoons Soy sauce (or tamari)
- 2 tablespoons Apple cider vinegar
- 3 tablespoons Erythritol
- 2 cloves Minced garlic
- 0.5 teaspoon Ginger powder
- 1 cup Chicken broth
- 0.5 teaspoon Xanthan gum
- 2 stalks Green onions
Instructions
Cut the chicken thighs into bite-sized pieces.
In a shallow bowl, whisk the eggs and set aside.
In another shallow dish, combine coconut flour, crushed pork rinds, salt, pepper, and garlic powder.
Dip each chicken piece into the egg mixture, then dredge it in the pork rind mixture to coat evenly.
In a large skillet, heat olive oil over medium heat. Add the coated chicken pieces in batches, cooking until golden brown and cooked through, about 5-7 minutes per side. Transfer to a plate lined with paper towels.
In a small saucepan, combine orange zest, orange extract, soy sauce, apple cider vinegar, erythritol, minced garlic, ginger powder, and chicken broth. Mix well and bring to a simmer over medium heat.
Once simmering, sprinkle xanthan gum slowly while whisking the sauce to thicken it. Continue to stir until the sauce reaches a desired consistency.
Add the cooked chicken back into the skillet. Pour the orange sauce over the chicken and gently toss to ensure every piece is well coated.
Cook for an additional 2-3 minutes to heat through.
Garnish with sliced green onions before serving.
Nutrition Facts
Calories |
2590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.8 g | 211% | |
| Saturated Fat | 47.8 g | 239% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 1019 mg | 340% | |
| Sodium | 7665 mg | 333% | |
| Total Carbohydrate | 90.7 g | 33% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 8.4 g | ||
| Protein | 222.9 g | 446% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 233 mg | 18% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 2212 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
