Low Carb Take Out Orange Chicken

Traditional Orange Chicken is very sugar-laden, but not this version of Keto Chinese! Sugar-free marmalade is blended into a sauce made with soy sauce and rice vinegar (feel free to add chili flakes if you would like). Tender chicken breast is diced and coated with a Keto almond batter made from egg, almond flour, and baking powder for a good puff. This helps the battered chicken become so lovely and golden brown and crispy coming out of the fryer. After the chicken is fried, the sauce is cooked with delicious, fragrant minced garlic and ginger until it has become a thickened glaze to coat the crispy chicken pieces. The whole mixture is tossed together to Orange Chicken perfection and served immediately.

Serving suggestions

This dish would be great with cauliflower rice or an avocado cucumber salad on the side for extra healthy fats.

What is used to thicken the sauce?

The sauce is thickened with xanthan gum, which can be found online or in a supermarket. Prep the sauce ahead of time, but do not add the xanthan until the sauce mixture is cooking in the wok. It will help the xanthan disperse evenly throughout (xanthan lumps are not good).

Do I need to drip off the excess batter from the chicken?

No, the recipe was created, so there is just enough batter for the amount of chicken used in the recipe. Toss the chicken in the batter and scoop it into batches into the hot oil.

Why is the frying oil not in the ingredient list?

If your oil is at the temperature suggested in the recipe (350 F to 400 F), there should be minimal oil pickup. So simply fill your wok ⅓ full with oil. If you are carefully counting macros, you can add 1-2 tsp separately to your calorie counter just to be on the safe side.

What if I cannot have almonds?

If almond is an issue for you, substitute the almond flour for ⅓ cup of coconut milk and replace the liquid with a 1:1 ratio with another non-dairy milk.