Kirbie's Cravings

Keto Orange Chicken

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.

a plate of keto orange chicken.

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.


  • 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

breaded chicken bites.

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).

a plate of orange chicken with a piece picked up by chopsticks.

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.

a plate of orange chicken.

More Keto Chinese Recipes

Keto Orange Chicken

Servings: 3
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Course: Main Course
Cuisine: Chinese
A low carb and keto-friendly version of Chinese orange chicken.
5 from 1 vote


  • 12 oz chicken breast cut into 1 inch cubes
  • 1/2 cup + 1 tbsp coconut flour
  • 1 large egg
  • 1 tbsp heavy cream
  • oil for frying
  • 1 green scallion thinly sliced

Orange Sauce

  • 2 tbsp water
  • 1/4 cup + 2 tbsp fresh squeezed orange juice (approximately one orange)
  • 1/2 tbsp orange zest
  • 1/4 cup erythritol granular
  • 2 1/2 tbsp white vinegar
  • 1/8 cup low sodium soy sauce
  • 1 clove garlic minced
  • 1/4 tsp ginger minced
  • 1/2 tsp sriracha
  • 1 tsp sugar free ketchup
  • 1/2 tsp xanthan gum


  • In a small bowl, whisk egg with heavy cream. Set aside. In a medium bowl, add coconut flour. Set aside.
  • Dip a piece of chicken into the egg wash. After it is fully coated, shake it a few times, making sure to shake off any excess egg drippings back into the egg bowl before adding it to the breading. The reason for doing this is that you don't want the egg drippings going into the breading. The moisture will cause the breading to clump and the clumped up breading won't stick to the chicken.
  • Roll the chicken in the coconut flour a few times until fully coated. Repeat with remaining chicken.
  • Add about 1 inch of oil to a pot being used for frying. When the oil reaches 350°F, add breaded chicken. Cook a few minutes until a deep golden brown. Remove chicken with a slotted spoon and place onto a paper towel-lined plate. If needed, you can fry in several batches.
  • While the chicken is frying you can begin making the sauce. Using a small saucepan, add all ingredients listed except the xanthan gum. Bring sauce to a simmer. Taste and adjust if needed. Sprinkle xanthan gum and stir until it dissolves into the sauce. Cook 1-2 minutes until the sauce thickens. If sauce is not thickening enough you can add a little more xanthan gum. Keep in mind that while the sauce is simmering, it will still be very liquidy but will thicken once it starts to cool. You can tell if the sauce has thickened by observing the bubbles popping on the surface. They will slow down as the sauce thickens. You don't want the sauce too thick because then you won't have enough sauce to cover the chicken.
  • Working quickly, spoon sauce over chicken cubes. Garnish with scallions if desired. Serve immediately.



  • If you have ingredient substitution questions, I discuss some possible substitutions in the post.
  • Make sure to use fresh squeezed orange juice otherwise your sauce won't have enough orange flavor.
  • Heavy cream is mixed with the egg to create a thicker egg coating which makes it easier to bread the chicken.
  • I discuss more in detail in the body of the post that this coconut flour breading does not get as crispy as some other low carb breading options. If you want something super crunchy, you can use one of the other ones I mention in the post.
  • Xanthan gum 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 otherwise it will clump up. You would likely need more cornstarch (between 1/2 to 1 tbsp).
  • The nutrition estimate is a very rough estimate. It does not include oil for frying since it is difficult to determine how much oil is absorbed into the chicken. It also assumes that all of the breading and all of the egg batter is used but in reality you will have some leftover. The estimated carbohydrates count excludes sugar alcohols. The net carbs exclude both fiber and sugar alcohols.


Serving: 0.3of recipe, Calories: 281kcal, Carbohydrates: 17g, Protein: 30g, Fat: 9g, Saturated Fat: 5g, Sodium: 611mg, Fiber: 8g, Sugar: 4g, NET CARBS: 9

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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Recipe Rating

10 comments on “Keto Orange Chicken”

  1. Loooking forward to making this !!!!!!

  2. Made as directed – only substitution was Stevia to sweeten sauce. My husband and kids, including two year old, loved this orange chicken. Definitely making this again. Thank you! 

  3. Can I substitute xylitol for erythritrol?

  4. I’m wondering – could you mix the eggs, heavy cream and flour together to make a batter? 

  5. Have you tried whey protein or oat protein flour to coat for frying the chicken??