You want the sticky, glossy, takeout-style orange chicken without the sugar crash, bloated belly, or mystery ingredients. Same. So I built a version that hits like the real deal—sweet, tangy, crispy—but it’s keto-friendly and loaded with protein.
No cornstarch, no flour, no nonsense. You’ll get that lacquered orange glaze, a satisfying crunch, and macros that won’t sabotage your goals. And yes, it’s fast.
Because if dinner takes forever, you’ll just DoorDash and we both know how that ends.
The Secret Behind This Recipe
The magic here is balancing texture and flavor without the usual sugar or starch. The chicken gets a light, crispy crust from a combination of almond flour and egg whites—a simple hack that gives you crunch without carbs. Then the sauce brings it home with fresh orange zest, a squeeze of juice for aroma (not sugar), and a sweetener blend that caramelizes like the real thing.
We use a small amount of xanthan gum to thicken the sauce, so it clings like a proper glaze. A splash of rice vinegar and a hit of toasted sesame oil make it taste like takeout—minus the corn syrup. The result?
Sticky, orange-glossed chicken that satisfies and keeps your blood sugar steady.
Ingredients
- Chicken:
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 2 large egg whites (lightly beaten)
- 3/4 cup blanched almond flour
- 2 tbsp avocado oil (for pan-frying; more as needed)
- Orange Sauce (No Sugar, Sticky):
- 1 tbsp fresh orange zest (about 1 large orange)
- 2–3 tbsp fresh orange juice (for flavor only; keep it minimal)
- 1/3 cup allulose or monk fruit–allulose blend (preferred for caramelization)
- 2 tbsp soy sauce or coconut aminos
- 2 tbsp rice vinegar (unseasoned)
- 1 tbsp tomato paste
- 2 tsp toasted sesame oil
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1/2 cup chicken broth
- 1/4–1/2 tsp red pepper flakes (optional)
- 1/4 tsp xanthan gum (start small; you can add a pinch more)
- To Finish:
- Sliced green onions
- Sesame seeds
- Steamed broccoli or cauliflower rice (serving suggestion)
Cooking Instructions
- Season the chicken. Pat the chicken dry and toss with salt, pepper, and garlic powder. Dry chicken = crispier crust, FYI.
- Coat for crunch. Dip pieces in egg whites, then dredge in almond flour. Shake off excess so the coating stays light.
- Pan-fry the chicken. Heat avocado oil in a large skillet over medium-high.
Cook chicken in batches 3–4 minutes per side until golden and cooked through. Set aside on a wire rack or paper towel.
- Build the sauce base. In the same pan, lower heat to medium. Add a splash more oil if needed.
Sauté garlic and ginger for 30 seconds until fragrant.
- Mix liquids. Whisk in chicken broth, soy sauce, rice vinegar, tomato paste, sesame oil, sweetener, orange zest, and orange juice. Bring to a lively simmer.
- Thicken smart. Sprinkle in xanthan gum while whisking vigorously. Simmer 2–3 minutes until glossy and thick.
If it gets too thick, add a splash of broth. If too thin, add a tiny pinch more xanthan.
- Make it sticky. Let the sauce bubble for another minute so the allulose slightly caramelizes. Add red pepper flakes if you like heat.
- Coat the chicken. Return chicken to the pan and toss until every piece is shellacked in that shiny orange glaze.
Cook 1 minute to bond the crust with the sauce.
- Finish and serve. Top with sesame seeds and green onions. Serve over cauliflower rice or with steamed broccoli. Try not to inhale it in one sitting.
Storage Instructions
- Fridge: Store in an airtight container up to 4 days.
Reheat in a skillet over medium heat to revive the glaze.
- Freezer: Freeze in portions up to 2 months. Thaw overnight, then reheat on the stovetop. Add a splash of broth if the sauce tightens.
- Meal prep tip: Keep chicken and sauce separate if you want to preserve maximum crispiness.
Toss together right before eating.
Health Benefits
- Low-carb and blood sugar friendly: Using allulose or monk fruit means sweetness without the glucose spike. Great for keto, low-carb, or anyone who hates the 3 p.m. crash.
- High in protein: Chicken thighs bring flavor and satiety. You stay full longer and snack less—wild concept, I know.
- Better fats: Avocado oil and sesame oil provide stable fats for cooking and taste without seed-oil guilt (IMO, a win).
- Micronutrients: Orange zest adds antioxidants and aroma without the sugar load.
Garlic and ginger bring anti-inflammatory cred.
Common Mistakes to Avoid
- Using erythritol only: It can crystallize and turn gritty. Allulose or a blend makes a smoother, stickier sauce.
- Overdoing xanthan gum: A little goes a long way. Too much and you get slime city.
Start with 1/4 tsp.
- Skipping the dry pat: Wet chicken won’t crisp. Paper towels are your best friend here.
- Crowding the pan: Overcrowding steams the chicken. Work in batches for a better crust.
- Too much orange juice: You’re after aroma and tang, not sugar.
Let zest do the heavy lifting.
Different Ways to Make This
- Air fryer method: Toss coated chicken with 1 tbsp oil. Air fry at 390°F (200°C) for 10–14 minutes, shaking halfway, until golden. Toss with stovetop sauce.
- Oven-baked: Place on a parchment-lined sheet, spritz with oil, and bake at 425°F (220°C) for 18–22 minutes, flipping once.
Finish with sauce in a skillet.
- Orange beef or shrimp: Swap chicken for thin-sliced flank steak (quick sear) or large shrimp (cook 2 minutes per side). Same sauce, different vibe.
- Spicy upgrade: Add sambal oelek or chili crisp (check labels for sugar). A few drops go far.
- Citrus twist: Combine orange and lemon zest for a brighter profile.
Keep juice minimal.
- Nut-free coating: Use crushed pork rinds (fine grind) instead of almond flour for a super-crisp crust.
FAQ
Is orange juice keto?
A full glass? Definitely not. But 2–3 tablespoons in a recipe of this size keeps carbs low while delivering real orange flavor.
The zest carries most of the taste anyway.
What sweetener works best for the sticky sauce?
Allulose or a monk fruit–allulose blend is ideal because it browns and dissolves smoothly. Pure erythritol tends to crystallize as it cools, which ruins the glossy finish.
Can I make this dairy-free and gluten-free?
Yes and yes. This recipe is naturally dairy-free and gluten-free if you use tamari or coconut aminos instead of standard soy sauce.
How do I keep the chicken crispy under the sauce?
Use a light coating, pan-fry until deeply golden, and add the chicken to the sauce right before serving.
For extra insurance, sauce only what you’ll eat immediately.
Can I use chicken breast instead of thighs?
Absolutely. Cut into 1-inch pieces and watch the cook time—breast dries out fast. Pull as soon as it’s just cooked through.
What if I don’t have xanthan gum?
Reduce the sauce longer to thicken naturally, or whisk in 1/2 tsp unflavored gelatin off heat.
It won’t be identical but still sticky and satisfying.
How many carbs per serving?
Exact numbers vary by brands and the orange you use, but typically around 5–7g net carbs per serving when split into four portions. Track your specific ingredients for precision.
Final Thoughts
This Keto Orange Chicken delivers everything you crave from takeout—sticky, tangy, sweet-savory bliss—without the sugar bomb. It’s weeknight-easy, meal-prep friendly, and flexible with air fryer or oven options.
Make it once and you’ll retire the delivery app for good. Your macros—and your taste buds—will thank you.
- PACK SIZE: 3lbs. Grab one for the family or stock up for snacks for your next party, on-the-go, or kids’ sports game
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