KETO ORANGE CHICKEN

EASY

INGREDIENTS

CHICKEN – 1 lb Chicken Thighs – ⅔ cup Coconut Flour – ½ tsp Salt – ¼ tsp Pepper – 2 large Eggs – ¼ cup Heavy Cream KETO ORANGE SAUCE – 3 tbsp Orange Juice – 3 tbsp Orange Zest – 2 tbsp Soy Sauce – ¼ cup White Vinegar – ¼ cup Water – ¼ cup Erythritol – 3 large Garlic Cloves – ¼ tsp Ginger – ½ tsp Xanthan Gum TO FRY THE CHICKEN – ¼ cup Avocado oil

Cut Chicken

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.

1

Dip Chicken in Egg

Using a fork, dip a piece of chicken into the egg mixture (gently shake it to drain the extra egg).

2

Dip in Coconut

Dip into the coconut flour on both sides to coat the chicken piece evenly.

3

Set Aside

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.

4

Fry Chicken

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.

5

Set Aside

6

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

7

In a medium saucepan whisk together orange juice, orange zest, soy sauce, vinegar, erythritol, water, ginger, and crushed garlic. Boil the sauce and simmer for 2 minutes.

Thicken the sauce

8

Sprinkle xanthan gum all over the saucepan and whisk until the sauce thickens. This can take 1-2 minutes.

Combine with Chicken

9

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

9

Serve with cauliflower rice, sesame seeds, and green onion.

NET CARBS FAT PROTEIN

6 grams

19.4 grams

19.6 grams

SERVINGS

TIME

Serving: 3 oz Chicken Makes 6 Servings

Prep: 15 Minutes Cook: 20 Minutes

KETO ORANGE CHICKEN

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