KETO ORANGE CHICKEN
CHICKEN – 1 pound boneless skinless chicken thighs – 2/3 cup Coconut flour – 1/2 teaspoon Salt – 1/4 teaspoon Black Pepper – 2 large Eggs – 1/4 cup Heavy Cream KETO ORANGE SAUCE – 3 tablespoons fresh orange juice – 3 tablespoons Orange zest – 2 tablespoons Low-carb Soy Sauce – 1/4 cup White vinegar – 1/4 cup Water – 1/4 cup Erythritol – 3 large garlic cloves – 1/4 teaspoon Ginger – 1/2 teaspoon Xanthan gum TO FRY THE CHICKEN – 1/4 cup Avocado oil
Cut chicken into 1-inch cubes. In a medium bowl, mix the coconut flour, salt, pepper. Set aside. In a shallow bowl, whisk eggs and heavy cream. Set aside.
Dip Chicken in Egg
Using a fork, dip a piece of chicken into the egg mixture (gently shake it to drain the extra egg).
Dip in Coconut
Dip into the coconut flour on both sides to coat the chicken piece evenly.
Set aside the coated chicken pieces onto a rack, and repeat the previous step until all chicken pieces have been coated with the egg/flour mixture.
In a medium saucepan, add 2 inches of avocado oil and bring to high heat, 375°F (180°C). Add the chicken cubes to the frying pan and deep fry for 2-3 minutes until golden.
Reserve the fried chicken onto the plate covered with absorbent paper. Cover the plate with foil to keep the chicken warm while you make the sauce.
Prepare Orange Sauce
In a medium saucepan whisk together orange juice, orange zest, low-carb soy sauce, white vinegar, erythritol, water, ginger, and crushed garlic. Boil the sauce, then simmer for 2 minutes to reduce.
Thicken the sauce
Sprinkle xanthan gum all over the saucepan and whisk until the sauce thickens. This can take 1-2 minutes.
Combine with Chicken
Remove the saucepan from heat when the sauce is thick and sticky. Add the fried chicken into the sauce and toss until the sauce coats it thoroughly.
Serve with cauliflower rice, sesame seeds, and green onion.
NET CARBS FAT PROTEIN
Serving: About 3 oz Chicken Makes 6 Servings
Prep: 15 Minutes Cook: 20 Minutes
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