Low Carb Take Out Orange Chicken
How to Make It
Step 1
For stir fries, be sure to have everything prepped and ready to go before turning the wok on. This is because wok cooking moves very quickly. In a small measuring cup, combine the water, soy sauce, orange marmalade, and rice vinegar together. Mix well and set aside. Mince the garlic and ginger and combine them together in a small bowl. Add chili flakes to the sauce mixture if you would like it to be spicy.
Step 2
Mix together the flour, milk, egg, baking powder, and soy sauce. Set this aside while you prepare the chicken breasts. Dice the chicken breasts into 1” x 1” pieces and place them into a medium sized mixing bowl. Season the diced chicken with salt and mix well.
Step 3
Fill a wok ⅓ full with avocado oil. Place it on medium high heat. Allow the oil to heat for several minutes until it reads 350 F – 400 F on a high temperature probe. While the oil is heating, combine the diced chicken with the batter. Stir to coat the chicken very well.
Step 4
When the oil is hot, add ¼ of the battered chicken to the hot oil. Allow it to sit for 30 seconds before giving it a very gentle stir to break up the chicken pieces. It is ok if some are sticking together. Once the chicken takes on a very light pale brown color, you can stir it again to finish separating all of the pieces. Allow it to cook for several minutes longer until the chicken is a very golden brown color.
Step 5
Remove the chicken using a slotted spoon and place it on a paper towel lined plate or rimmed baking sheet. A rimmed baking sheet would be best so the pieces can lay in a single layer (this allows them to stay crispy). Repeat three more times, dividing the remaining coated pieces of chicken into batches. Turn the heat off.
Step 6
Once all the chicken is deep fried, pour the oil out of the pan leaving about 1 tbsp of oil at the bottom. Wipe out any crumbs from the frying process. Turn the heat back on to medium high and fry the garlic and ginger for 30 seconds. Then add the sauce mixture.
Step 7
Sprinkle over the xanthan gum and stir quickly and well. Cook until the sauce goes from cloudy to clear and thickened. Drop in the fried chicken and toss very quickly to glaze the chicken. Top with sliced green onions and serve immediately.
Ingredients
- Water – ¾ cup
- Soy Sauce – ¼ cup
- Splenda Sugar Free Orange Marmalade by Smucker’s – ¼ cup
- Rice Vinegar – 2 tablespoon
- Ginger – 1 slice – 1″ diameter
- Garlic – 2 teaspoon
- Crushed Red Pepper Flakes by 365 – ¼ tsp
- Almond Flour – 1 cup
- Almond Milk – ½ cup
- Raw Egg – 1 large
- Baking Powder – 1 teaspoon
- Soy Sauce – ¼ cup
- Chicken Breast – 1 pound
- Salt – ¼ teaspoon
- Baking Aids Xanthan Gum by Bob’s Red Mill – 1-½ teaspoon
- Scallions – 1 large