Following a gluten-free and keto diet doesn't have to be boring! This takeout fake-out Low-Carb Keto Orange Chicken recipe is just as good as the original. It has tender chicken in a crispy crust coated in a sticky-sweet orange sauce that will cure any takeout craving!*See the notes below to make this dish paleo.
Add the pork rinds to the bowl of a food processor and process until very finely crushed. Depending on the size of your food processor you might need to process them in batches. Alternatively, place the pork rinds in a large resealable baggie. Seal, removing as much air as possible, and crush with a rolling pin or mallet until very finely ground. Set aside.
Cut chicken into 1-inch cubes and pat dry with a paper towel, if needed.
In a shallow mixing bowl, combine the pork rinds, almond flour, sea salt, and pepper.
In a separate large shallow mixing bowl, whisk the eggs.
Use tongs to dredge the chicken in the eggs. Then, dredge chicken in the pork rind mixture and set aside on a plate.
Heat 1 to 2 inches of oil in a heavy-bottomed pot or skillet over medium heat (I prefer using a cast-iron skillet). Use a thermometer to get it to 350 degrees. Do not get the oil over 400 degrees or the chicken will burn.
Once heated, add as many chicken pieces as will comfortably fit into the hot oil.
Fry 3-4 minutes per side or until golden and cooked through. Set aside on a paper-towel-lined plate and repeat until all chicken is cooked. *Note-I've found the oil is only good for 2 batches. After that, you'll need to start with new oil, or the chicken will taste burned.
Add the chicken to the keto orange sauce and toss to combine. Serve with fried cauliflower rice.
Keto Orange Sauce:
In a medium-sized bowl, mix together the chicken broth, sweetener, orange juice, orange zest, ginger, red pepper, black pepper, white wine or rice vinegar, garlic, coconut aminos, sesame oil, and ketchup.
In a medium-sized skillet (I rinse out and use the same one I fried the chicken in), add the orange sauce and heat over medium heat until heated through.
In a small bowl, combine the xanthan gum and oil. Pour into the sauce. Whisk until thickened.
Notes
Each serving is approximately 5 pieces of chicken, assuming the recipe made 40 altogether.
For the sweetener, any keto sweetener will work. However, erythritol-based sweeteners don't dissolve as well as other sweeteners. So if you using erythritol, make sure it's powdered. I prefer to use xylitol or a monk fruit/allulose blend because they have ZERO aftertastes and dissolve beautifully.
Please don’t skip breading the chicken before frying! I’ve tried breading the chicken pieces as I fry them and it was a disaster! All the chicken gets done cooking at different times all while I’m trying to bread the new chicken. Talk about stress!
For Paleo: Use paleo-friendly ketchup, coconut palm sugar for the sweetener, and use 1 -2 Tablespoons of tapioca or arrowroot flour mixed with a small amount of cold water to thicken the sauce instead of the xanthan gum mixture.
If you’re nut-free, replace the almond flour with additional crushed pork rinds.
I like to use boneless, skinless chicken thighs because I think the chicken turns out more tender. However, chicken breasts will work too.
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Serve with cauliflower rice and garnish with green onions. For the cauliflower rice, I like to add some coconut aminos (or gluten-free soy sauce), sauteed onion and garlic, and 2 scrambled eggs to make cauliflower fried rice.
Storage Instructions: This recipe is best served fresh but can be stored in the refrigerator for 3 to 4 days. It can also be frozen! Just be sure to freeze the chicken and the sauce separately. When ready to eat, allow to thaw in the refrigerator then heat in a hot skillet.