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This keto orange chicken is a low-carb version of classic Chinese orange chicken. Chicken is lightly battered, fried, and then coated in a sweet and savory orange sauce.

We’ve been eating a lot of orange chicken lately, and it occurred to me that I’ve never shared a keto version. So here it is! This version is very similar to my classic orange chicken but with a few tweaks to keep it low-carb.

Ingredients

Boneless, skinless chicken breast cut into 1-inch cubes
Coconut flour
Large egg
Heavy cream
Oil for frying
Water
Fresh orange juice
Orange zest
Erythritol granular
White vinegar
Low-sodium soy sauce
Minced garlic
Minced ginger
Sriracha
Sugar-free ketchup
Xanthan gum

Chicken: Instead of chicken breasts, you can use chicken tenders or boneless chicken thighs.

Coconut flour: This is the breading that I used for this recipe. I chose this breading for several reasons. First, it is easy as it is just one ingredient. Second, the mild sweet coconut flavor blends really well with the orange sauce. I discuss other breading options later in the post, so if you don’t want to use coconut flour, you can check out those ideas.

Orange juice: Make sure to use fresh squeezed orange juice so your sauce has the best orange flavor.

Erythritol: You can replace this with Swerve, if you prefer.

Soy Sauce: Instead of this, you can use coconut aminos.

Hot sauce: I prefer sriracha, but you can also use red chili paste. Just be sure to use it sparingly so the sauce doesn’t get too spicy.

Xanthan gum: This is a keto-friendly ingredient for thickening the orange sauce. It can be replaced with cornstarch, though keep in mind cornstarch is not as keto-friendly. If you use cornstarch, you need to dissolve it in water before adding it to the sauce so it doesn’t clump up. You would likely need more cornstarch (between 1/2 to 1 tbsp).

How to Make It

Whisk the egg and cream in a small bowl. Pour the coconut flour into a separate bowl. Coat each chicken piece in the egg mixture, allow the excess to drip off, and roll it in the coconut flour. Repeat this process with the rest of the chicken.

Pour enough oil into your frying pot so it reaches 1″. Heat it to 350°F and then add the breaded chicken. Cook the chicken until the coating is golden brown, and then remove the pieces and drain them on a plate lined with a paper towel.

Combine the water, orange juice, zest, erythritol granular, vinegar, soy sauce, garlic, ginger, sriracha, and ketchup in a saucepan. Bring the sauce to a simmer.

Add the xanthan gum and stir. Cook the sauce for a minute or until it thickens.

Spoon the sauce over the fried chicken, and it’s ready to serve.

Low Carb Coating Alternatives

There are a few different low-carb breadcrumb coatings I like to use when frying food.

Coconut Flour: This is the breading that I used for this recipe. I chose this breading for several reasons. First, it is easy as it is just one ingredient. Second, the mild sweet coconut flavor blends really well with the orange sauce. The one big drawback about this coating is that it doesn’t get as crunchy as some of the other breading options, and it softens pretty fast once you add the sauce.

Almond flour and Parmesan Cheese: My favorite low carb breading is an almond flour and parmesan mixture. The breading creates a thick and crunchy coating and fries up an even and lovely golden brown. I didn’t use it for this recipe because I didn’t want the breading to be too savory. You don’t really taste the breading in orange chicken, so I wanted something with a more neutral flavor. However, if you are looking for a super crunchy breading, you can use this breading. You can find more details about my almond flour and parmesan breading in my keto cauliflower bites recipe.

Pork Rinds Breadcrumbs: Like the coconut version, this is just one ingredient, and you can buy pork rinds breadcrumbs, so you don’t need to grind your own. It also creates a very crispy coating. I didn’t use this one because the pork flavor is quite strong, which I don’t think works as well with the orange sauce. Also, when you fry it, the coating tends to be uneven in color. Again, if you’re okay with a strong pork flavor in your orange chicken, you can use this for the breading. You can read more about the pork rind breadcrumbs I use for my keto zucchini tots.

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