Crispy Keto Orange Chicken

Crispy Keto Orange Chicken

Crispy Keto Orange Chicken

Ingredients

  • 2 lb Chicken, cubed
  • 1 Egg
  • 1 1/2 Tsp Salt
  • 1 pinch Pepper
  • 2 TB Oil
  • 1/2 cup Xanthum Gum (see Recipe Notes) (to replace cornstarch)
  • 1/4 cup Flour (nut or seed flour) (used Sesame flour)
SAUCE:
  • 1 TB Xanthum Gum (see Recipe Notes) (replaces cornstarch)
  • 2 TB White Cooking Wine (or rice wine)
  • 1 TB Sesame or Peanut Oil
  • 3 TB Coconut Aminos
  • 10 TB Natural Sweetener
  • 10 TB White Vinegar (used Apple Cider Vinegar)
  • 2 Tsp Garlic, minced
  • 1/2 Tsp Crushed Red Chili Pepper
  • Zest of 1 orange peel

Instructions

  1. Cut chicken up into bite sized cubes.
  2. For coating the chicken, add egg, salt, pepper and oil into a large bowl. Whisk together.
  3. In a separate bowl. add xanthum gum and flour and mix.
  4. For the sauce. combine xanthum gum, white wine, sesame oil, coconut aminos. sweetener, white vinegar and orange zest.
  5. In a large skillet or wok, heat 2 TB oil. Dip chicken pieces into the egg mixture, then in the flour mixture.
  6. Fry the chicken for 3-4 minutes until golden and crisp. Drain most of the oil from the pan, leaving a small amount.
  7. Add garlic and crushed red peppers and cook for about 10 seconds. Add the orange sauce and bring to a boil.
  8. Turn off heat and add the cooked chicken. Stir until well mixed. Serve over cauli rice.