I modified a copycat orange chicken recipe to make it keto, and it turned out delicious!
One extra note: I baked and fried the chicken because I was afraid the breading might come off. Either frying or baking alone will work, though.
The whole recipe is about 26g net carbs. It should make 4 good servings.
Ingredients
FOR THE CHICKEN:
2 lb boneless skinless chicken, cut into 1″ pieces
1 egg
1 1/2 tsp salt
1 pinch black pepper
2 tbsp oil divided, plus more for frying
2/3 cup almond flour
FOR THE SAUCE:
1 tablespoon arrowroot flour
2 tablespoons rice wine (sake)
1/4 cup water
1 teaspoon sesame oil
3 tablespoons coconut aminos
2/3 cup sweetener
2/3 cup white vinegar
zest of 1 orange (you can up the orange flavor by adding 1/4 tsp orange extract)
TO FINISH:
1 1/2 tablespoons ginger rootminced
2 teaspoons garlic minced
1/2 tsp hot red chili pepper
Instructions
To make the sauce combine the arrowroot flour, rice wine, water, sesame oil, coconut aminos, sweetener, white vinegar, and orange zest.
To coat the chicken add the egg, salt, pepper and 1 tablespoon oil into a bowl and whisk together in a large bowl.
In a separate bowl, place almond flour.
In a large frying pan or a wok, heat oil in a wok 375 degrees. OR preheat oven to 375°
Dip chicken pieces in the egg mixture, then dredge in the flour mixture.
Fry the chicken for 3 to 4 minutesor until golden and crisp. OR bake at 375° for 20-25 minutes until cooked through and golden
Transfer to a cooling rack and repeat with remaining chicken.
When you are done with the chicken, drain most of the oil from the pan (leave about a tablespoon).
Add the ginger, garlic and crushed red peppers, cooking for about 10 seconds.
Add the orange sauce and bring to boil. Let it simmer until desired thickness is reached (I let mine boil down for about 10 minutes).
Turn off the heat, and add cooked chicken and stir until well mixed.
Serve with cauliflower rice.
