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Keto orange chicken is one of the most popular recipes in my Easy Keto Cookbook, so I just couldn’t resist sharing it with you here, too! It’s everything you’d expect from this healthier Chinese makeover, in a good way: chunks of juicy, crunchy chicken tossed in a sweet, sticky citrus sauce – all without the carbs that usually go along with it. When you’re craving takeout, make this low carb orange chicken recipe instead!
This chicken uses pork rinds for the crunchy breading, but you could also use a blend of pork rinds and whey protein powder (like I do for keto chicken tenders) or just use plain almond flour (like I did for keto chicken nuggets), which still turns out good, but less crispy. The citrus sauce takes a few minutes longer than classic pan sauces like lemon chicken piccata, but the results are so worth it.
If you like this easy keto orange chicken recipe, you’re going to love my hardcover Easy Keto Cookbook. It’s packed with 100 simple low carb recipes, each with 10 ingredients or less – and 80 of them are brand new, not posted on the blog! I hope you’ll make this book a staple in your keto cookbook collection. (It has over 3000 positive reviews – I’m overwhelmed with gratitude!)
And if you register your purchase here, you can get a free printable keto pantry shopping list!
How To Make Keto Orange Chicken
This keto crispy orange chicken comes together in a few simple steps…
1. Make crispy chicken:
- Season. Sprinkle chicken with salt and pepper.
- Coat. In one bowl, whisk eggs. Place crushed pork rinds in another bowl. Dip chicken in egg wash, shake off excess, then coat with pork rinds on all sides.
- Fry. Cooking in batches, place a single layer of chicken pieces into a skillet with avocado oil and cook for a few minutes on each side, until golden and cooked through.
Make keto orange chicken sauce:
- Saute garlic. Heat garlic and saute while chicken rests.
- Deglaze. Add coconut aminos, wine vinegar, orange zest, ground ginger, and Besti Powdered Monk Fruit Allulose Blend. Scrape any browned bits from bottom of the pan to deglaze.
- Simmer. Bring sauce to boil, then lower to simmer and heat until volume is reduced and sauce is thick and glossy.
- Add chicken. Return chicken pieces to pan.
- Toss and serve. Coat the chicken in sauce, garnish (ideas below), and serve!
Low Carb Orange Chicken FAQs
Is orange chicken keto?
Most orange chicken dishes are not keto friendly, as they are made with breaded chicken that’s tossed in a sugar-laden orange sauce. A typical serving can contain almost 30 net carbs!
In this version, we’re using carb-free pork rinds for the breading and the keto orange chicken sauce recipe is made with Besti Powdered Monk Fruit Allulose Blend (0 net carbs!), which gives it sweet flavor without the sugar. Each serving has just 7.4 grams net carbs.
Is orange chicken gluten-free?
Most orange chicken is not gluten-free, because it’s made with a breaded chicken that’s usually coated in white flour.
This low carb orange chicken recipe is made with a pork rind breading, making it keto and gluten-free.
Can I use a different sweetener?
You can, though I don’t recommend it. I used powdered erythritol in the book, which worked fairly well, but I don’t use that anymore.
Now I use Besti Powdered Monk Fruit Allulose Blend, which works a lot better, because dissolves just like sugar, has no cooling effect, and won’t crystallize if you store it.
Storage Instructions For Sugar-Free Orange Chicken
Can you make it ahead?
This orange chicken is best made fresh and served hot. And the whole meal takes just 30 minutes, so it’s doable even on a weeknight.
How to store low carb sugar-free orange chicken:
Store leftover orange chicken in the refrigerator for 3-4 days.
Can you freeze orange chicken?
You can freeze the chicken and sauce separately, but if you’ve already mixed them together, it’s best to not freeze.
How to reheat keto orange chicken:
For best results, reheat the chicken in a hot skillet.
What To Serve With Low Carb Orange Chicken
Serving orange chicken keto style is pretty simple. Here’s what to pair with it:
- Cauliflower Rice – The perfect replacement for non-keto rice. (Alternatively, zucchini noodles work great, too.)
- Broccoli – You can make sauteed broccoli, roasted broccoli, or steamed broccoli in parallel with the chicken.
- Garnish – A sprinkle of sesame seeds and sliced green onions is all you need.
More Keto Stir Fry Recipes
If you like this keto orange chicken recipe, you might also like some of my other keto stir fry recipes:
- Keto Beef And Broccoli – Just like the takout favorite, in a fraction of the time!
- Chicken Cauliflower Rice Stir Fry – This 15 minute dinner is totally customizable – you can use what you already have on hand.
- Chicken Cabbage Stir Fry – Just 15 minutes to make this healthy dinner that is naturally low carb, paleo, and whole30!
- Vegetable Stir Fry – This simple vegetable stir fry with sauce takes just 10 minutes. Plus, tips for the best stir fry veggies.
- Ground Beef Zucchini Stir Fry – This full meal is ready in just 20 minutes, and full of delicious pesto flavor. Made with simple ingredients and naturally low carb.
Tools To Make Keto Orange Chicken
Tap the links below to see the items used to make this recipe.
- Skillet – Make both the chicken and low carb orange chicken sauce in this durable, high quality skillet.
- Wooden Spatula – The flat edge of this spatula makes it easy to deglaze the pan and scrape up any bits.
Keto Orange Chicken Recipe
This reader favorite recipe is included in The Wholesome Yum Easy Keto Cookbook! Order your copy to get 100 easy keto recipes in a beautiful print hardcover book, including 80 exclusive recipes not found anywhere else (not even this blog!), my complete fathead dough guide, the primer for starting keto, and much more.
Keto Orange Chicken Recipe
This easy low carb keto orange chicken recipe is crispy on the outside, juicy on the inside, and tossed in a sweet, sticky citrus sauce. It'll satisfy every takeout craving!
Recipe VideoTap on the image below to watch the video.
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Tap on the times in the instructions below to start a kitchen timer while you cook.
Season the chicken with sea salt and black pepper.
In a large skillet, heat the oil over medium-high heat.
Dip the chicken pieces in the egg, shake off the excess, then coat with the pork rind crumbs on all sides. (Alternatively, you can place all the chicken pieces in the egg at once, and take them out one by one to dip in the crumbs.) Working in batches, place a single layer of chicken into the pan. Cook for a few minutes on each side, until golden and cooked through.
Remove the chicken from the pan and cover with foil to keep warm. Repeat with the remaining chicken pieces. Keep the skillet for the sauce.
While the chicken rests, in the same skillet, heat the oil over medium heat. Add the garlic and saute for about 1 minute, until fragrant.
Add the coconut aminos, wine vinegar, orange zest, powdered monk fruit allulose blend, and ground ginger. Use a wooden spoon to scrape any browned bits from the bottom and deglaze the pan.
Bring the sauce to a gentle boil, reduce the heat, and simmer for 8 to 10 minutes, until the volume is reduced, and the sauce thickens and looks glossy.
Return the chicken to the pan and toss to coat. The sauce will thicken as it cools from hot to warm.
Last Step: Leave A Rating!
Serving size: 1 cup, about 6 chicken pieces (6 ounces)
Recipe from The Easy Keto Cookbook.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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