Keto Orange Chicken
Crispy almond-flour-coated chicken thighs tossed in a glossy, citrusy orange sauce sweetened with monk fruit instead of sugar. All the takeout flavor you crave at just 4g net carbs per serving, ready in 35 minutes total. Better than delivery and fully keto-friendly.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 4. Values are estimates; brands vary.
This keto orange chicken delivers the sweet, tangy, sticky takeout experience you miss without the sugar or breading carbs. Crispy almond-flour chicken thighs are tossed in a glossy citrus sauce that comes together in one skillet.
Ingredients
- 1.5 lbs boneless skinless chicken thighs, cut into 1-inch cubes
- 1/2 cup superfine almond flour
- 1 large egg, beaten
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3 tbsp avocado oil, for frying
- Zest of 1 orange (about 1 tbsp)
- 2 tbsp fresh orange juice
- 3 tbsp coconut aminos
- 3 tbsp powdered monk fruit sweetener
- 2 tsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1/4 tsp xanthan gum
- 1 tbsp toasted sesame seeds and sliced scallions, to garnish
Instructions
- 1
Pat the chicken cubes dry and season with the salt and pepper. Dip each piece in the beaten egg, then dredge in the almond flour until lightly coated.
- 2
Heat the avocado oil in a large skillet over medium-high heat. Fry the chicken in a single layer, working in batches, for 3-4 minutes per side until golden and cooked through (165°F internal). Transfer to a paper-towel-lined plate.
- 3
In a small bowl, whisk together the orange zest, orange juice, coconut aminos, monk fruit, rice vinegar, garlic, and ginger.
- 4
Wipe out the skillet, return it to medium heat, and pour in the sauce. Simmer for 1-2 minutes, then sprinkle the xanthan gum over the top while whisking constantly until the sauce thickens and turns glossy, about 1 minute.
- 5
Return the crispy chicken to the skillet and toss to coat evenly in the sauce. Cook for another minute to warm through.
- 6
Garnish with toasted sesame seeds and sliced scallions. Serve over cauliflower rice or shirataki noodles.
Tips & notes
- Add the xanthan gum slowly while whisking to avoid clumps. If the sauce gets too thick, thin it with a splash of water.
- No coconut aminos? Use 2 tbsp gluten-free tamari plus 1 tbsp water for a similar salty-sweet base.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet to keep the coating from going soggy.
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Frequently asked questions
- How many carbs are in keto orange chicken?
- Each serving has 4g net carbs (5g total carbs minus 1g fiber), 412 calories, 34g protein, and 27g fat. This recipe makes 4 servings.
- Why isn't this orange chicken loaded with carbs like takeout?
- Traditional orange chicken is breaded in wheat flour, deep-fried, and coated in a sauce sweetened with sugar and thickened with cornstarch. This version swaps almond flour for the breading, monk fruit for the sugar, and xanthan gum for the cornstarch, cutting the carbs dramatically while keeping the flavor.
- What should I serve with keto orange chicken?
- Cauliflower rice and shirataki noodles are the best low-carb bases since they soak up the sauce without adding carbs. Steamed broccoli or sauteed bok choy also pair well and keep the whole meal keto.
