Keto Orange Chicken
How to Make It
Step 1
Make the sauce first so it has time to cool and thicken for later. In a small pot, combine chicken broth, orange juice, soy sauce, liquid stevia, red pepper flakes, and sesame seeds. Heat the pot over medium heat until it is hot enough to simmer. Then, remove a ¼ cup of liquid and whisk the paleo flour into the removed liquid until the flour dissolves. Slowly pour the thickened liquid back into the pot as you stir the sauce.
Step 2
Stir the pot over the heat until you see it begin to reduce and thicken. Then, add the butter to the pot. Continually stir more as the butter melts and a thickened, buttery sauce develops. When the orange sauce can coat the back of a spoon then the sauce is done. Set the pot aside to cool for later on.
Step 3
Pat the chicken dry with a paper towel and cut it into one or two-bite pieces about 2×1 ½ -inches big. If you can purchase chicken breast that has already been cut into chicken tender strips, it will be even easier for you to measure and cut them. Toss the chicken pieces into a bowl and season them with salt, pepper, onion powder, garlic powder, and ginger powder. Set the bowl of chicken aside as you begin to heat the avocado oil in a wok or non-stick frying pan. Add enough avocado oil to the pan until it’s about 2-inches deeps (this may be more than what’s listed in the ingredients, which you won’t consume).
Step 4
Heat the avocado oil in your wok or pan over medium-high heat until it’s hot enough for frying. While the oil is heating, quickly crack the egg white into a stand mixer with a whip attachment. Whip the egg whites on high speed until you have medium-stiff peaks – this should only take a few minutes. The oil should be ready for frying and the egg whites will be whipped at about the same time. Use a spatula to add whipped egg white to the bowl of chicken pieces, and gently fold the chicken over in the egg whites until they’re coated in them (like a frying batter).
Step 5
One by one, use a pair of tongs to drop the battered chicken pieces in the hot avocado oil. Let the chicken fry on one side for 2-3 minutes or until they’re golden on that side. Flip the chicken over in the oil and continue frying. Once the chicken is golden on all sides, you can continue flipping in 30-second increments until you have darker golden, crispy fried chicken. Fry all the chicken and transfer the cooked pieces to a plate lined with a paper towel to drain.
Step 6
After the chicken has drained and cooled enough to handle, transfer all the fried chicken to a larger, clean mixing bowl. Pour the thickened orange sauce from Step 1 over the chicken in the bowl. Gently fold the chicken over until it’s all coated in sticky orange sauce. At your discretion, you can add more flavor to the chicken by adding chopped green onion, extra sesame seeds, or zested orange rind. Store finished orange chicken that is completely cooled in an airtight container in your refrigerator for up to 5 days.
Ingredients
- Chicken broth – 0.5 cup
- Orange Juice Raw – 2 tbsp
- Sauce Soy – 0.5 tsp
- Liquid Stevia – 10 drops
- Crushed Red Pepper Flakes – 0.25 tsp
- Sesame seeds – 1 tsp
- Paleo Baking Flour – 0.75 tsp
- Butter, unsalted – 1 tbsp
- Chicken Breast Boneless Skinless Raw – 12 oz
- Salt – 0.25 tsp
- Black pepper – 0.13 tsp
- Onion powder – 0.25 tsp
- Garlic powder – 0.13 tsp
- Ginger, ground – 0.25 tsp
- Avocado oil – 3 tbsp
- Raw egg, white – 1 large