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My Keto Orange Chicken Has All the Sticky-Sweet Flavor Without the Sugar
When I’m craving takeout, this keto orange chicken always hits the spot. It’s just like the kind you’d get from your favorite Chinese restaurant: crispy, juicy chicken in a sweet and tangy citrus sauce, only without the carbs or all the mystery ingredients. It’s one of the most popular recipes in my Easy Keto Cookbook, and I’m so excited to share it with you here, too. Here’s why it’s a must-make:
- Crispy chicken + sticky sauce – The texture is everything: crunchy outside, juicy inside, and tossed in a sweet, glossy orange sauce that clings to every bite.
- So much better than takeout – Most orange chicken recipes are breaded, deep-fried, and loaded with sugar. No thank you! I use simple ingredients and pan-fry the chicken in minutes. No need to bust out the deep fryer!
- Quick and easy – It only takes about 10 minutes to prep and dinner is on the table in under 30. I’ve had it ready faster than it takes to decide what to order 😂
Whether you’re skipping takeout or just want a dinner that delivers on flavor and crunch, this low carb orange chicken is the one. Make it with me!
Ingredients & Substitutions
Here I explain the best ingredients for my keto orange chicken recipe, what each one does, and substitution options. For measurements, see the recipe card.
Chicken:
- Chicken Breasts – I used boneless, skinless chicken breasts and cut them into bite-sized pieces. You could use boneless skinless chicken thighs if you prefer
- Eggs – A quick dip in whisked eggs helps the coating stick. Nothing fancy here!
- Pork Rinds – I used these for that crunchy breading, and they work so well. You can also mix them with whey protein powder like I do for my keto chicken tenders, or use plain almond flour like in my keto chicken nuggets. It’s still good that way, just not quite as crispy.
- Avocado Oil – I use this for searing, but olive oil or any neutral oil will do the trick if that’s what you have on hand.
- Sea Salt & Black Pepper
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Keto Orange Chicken Sauce:
- Orange Zest – This adds all the bright, citrusy flavor without the sugar.
- Garlic – I like freshly minced garlic for the best flavor, but 1 teaspoon of the jarred kind works too!
- Coconut Aminos – This is my favorite soy sauce substitute because it’s gluten-free, lower in sodium, and has a slightly sweet flavor that works perfectly in this sauce. You can totally use low sodium soy sauce if that’s what you have.
- White Wine Vinegar – Adds a little tang to balance out the sweetness in the sauce. If you don’t have it, rice vinegar or apple cider vinegar would work in a pinch.
- Besti Powdered Monk Fruit Allulose Blend – I used powdered erythritol in my cookbook, and it worked okay… but now I use Besti. It dissolves like sugar, has no cooling aftertaste, and won’t crystallize in leftovers. You can also use powdered allulose or erythritol. Just make sure it’s powdered, or the sauce will turn out gritty.
- Ground Ginger – This gives the sauce a little warmth and zing.
- Avocado Oil
How To Make Keto Orange Chicken
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Prep. Season the chicken with salt and pepper. Whisk the eggs in one bowl, and pour the crushed pork rinds into another.
- Coat & cook chicken. Dip the chicken in the egg, then coat in the pork rinds. I usually toss them all in the egg at once and bread them one by one.
- Cook. Add the oil to a large skillet and cook the chicken until golden and cooked through. Cover to keep warm and set aside.
- Start the sauce. While the chicken rests, heat a little oil in the same skillet and sauté the garlic until it smells amazing.
- Add flavor. Stir in the coconut aminos, vinegar, orange zest, sweetener, and ginger. Let it bubble and reduce until the sauce looks thick and glossy.
- Toss & finish. Add the chicken back into the mixture and toss to coat. I like to finish it off with a splash of sesame oil, a sprinkle of sesame seeds, and some sliced green onions for that classic takeout-style vibe.
My Recipe Tips
- Crush the pork rinds really fine. I like to use a food processor to get that breadcrumb texture. It makes the coating stick better and gives a crispier crust.
- Don’t overcrowd the pan. I use a large skillet like this that fits all the chicken in a single layer, but if yours is smaller, cook in batches so it stays crispy instead of steaming.
- I always stir and scrape up all those yummy bits from the bottom of the pan. They add tons of flavor to the sauce.
- Let the sauce thicken a bit before tossing in the chicken. It gets nice and glossy, and coats every piece perfectly once it cools slightly.
Serving Ideas
This keto orange chicken pairs perfectly with all kinds of Asian-inspired dishes, but here are a few of my go-to combos to round out the meal:
- Rice – I usually serve this over a bed of cauliflower rice, but when I want something a little extra, my cauliflower fried rice is perfect with it too.
- Veggies – While the sauce is thickening, I’ll often throw together a quick veggie stir fry. Sauteed broccoli or roasted broccoli also makes an easy, no-fuss side.
- Salad – For that classic takeout feel, try it with a crisp Asian salad or smashed cucumber salad. Kani salad is another fun one if you want to mix it up.
Keto Orange Chicken
By
Crispy, saucy, and sweet with a zing — my keto orange chicken tastes just like takeout, but with clean ingredients and no sugar in sight!
Ingredients
[ See substitutions ]Tap underlined ingredients to see the ones I use.
Chicken:
Orange sauce:
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
Chicken:
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Season the chicken with sea salt and black pepper.
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In a small bowl, whisk the eggs. In a medium bowl, place the crushed pork rinds.
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In a large skillet, heat the oil over medium-high heat.
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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.
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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.
Orange sauce:
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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.
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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.
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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.
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Return the chicken to the pan and toss to coat. The sauce will thicken as it cools from hot to warm.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1 cup, about 6 chicken pieces (6 ounces)
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- Tips: Check out my recipe tips above to help you get the crispiest chicken, the most flavorful sauce, and that perfect glossy coating in every bite.
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- Serving ideas: Don’t miss my serving ideas for easy low carb sides to pair with your keto orange chicken.
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- Store: Keep leftovers in and airtight container in the fridge for 3-4 days.
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- Reheat: Warm in a hot skillet over medium heat for a few minutes, stirring occasionally, until the chicken is heated through
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- Freeze: Freeze the chicken and sauce separately for up to 3 months. If they’re already mixed together, I don’t recommend freezing because the coating gets soggy.
📖 Want more recipes like this? Find this one and many more in my Easy Keto Cookbook here!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Keto Orange Chicken
60 Comments
Lisa
0Flavor was great although I don’t feel like it came out quite like yours. The sauce was not a coating really at all. It seemed like the pork rinds just absorbed it all. Maybe we did not grind them fine enough or maybe we should have let the sauce cool more before adding the chicken back. Will try both next time.
Maya | Wholesome Yum
0I’m glad you liked the flavor, Lisa! The coating does absorb some of the sauce but I still usually end up with some as a coating. Great idea to let it cool a bit next time, though.
Sue Whitney
0I was searching online for a keto dinner recipe and I came across this and I’m so glad I did. It was delicious. So much so my 11 year old loved it and she’s quite fussy. I substituted the pork rinds for whey protein powder as I had that on hand. I served it with broccoli and cauliflower rice topped with coriander. This is going to be a weekly dinner from now on. Thank you.
Wholesome Yum D
0Thanks, Sue! I’m so glad you found the recipe and even happier your 11 year old gave it a thumbs up!
Eva
0Have made this recipe twice now. I’m not Keto, but I can’t eat a lot of things, and this helps me work around some of that, and tastes great! Thank you 🙂
Maya | Wholesome Yum
0Thank you, Eva! I’m so glad my recipe helped you enjoy this dish with your dietary restrictions.
Chery Fugazzotto
0Hello😊 I’m new to Keto. I haven’t tried the recipes yet but I’m looking forward to this journey. I am wondering how to use liquid monk fruit extract in keto recipes…….I don’t have the monk fruit blend on hand. Thank you 😊 Chery
Maya | Wholesome Yum
0Welcome, Chery! It depends on the specific recipe. It should work for this orange chicken, but you’d need much, much less of it. It wouldn’t work at all to replace a granulated sweetener in baked goods, as the wet/dry ratio would change too much. For sauces like this one, it can work and you can adjust the amount to taste. Liquid monk fruit is very concentrated, so think measuring in drops rather than cups. In general, though, I find that plain liquid monk fruit tends to leave an aftertaste.
Beth
0I made this without the coating because I batch cook and freeze for my elderly mother. Still great without coating! Adjusted the soy sauce and vinegar to be more to her liking (she’s all about the sweet!), and used keto honey substitute for the sweetener. Cauliflower rice and lots of stir fried veggies and it was a hit!
Maya | Wholesome Yum
0So glad it was a hit, Beth! Thank you for sharing your tweaks.
Audrey
0This has been one of favorite ‘go to’ dishes when I’m craving Chinese food … and waaaayyyy better than any other restaurant. I find that the restaurant versions are way too sweet and lack the savory part. This recipe meshes sweet and savory perfectly!
Becky Shaffer
0This was delicious and presented beautifully! I added lots of broccoli to make spread it a little farther.
Cherie
0I cannot stand pork rinds. Please suggest what I can do in place of them. Thanks!
Maya | Wholesome Yum
0Hi Cherie, You can use almond flour, but it doesn’t get as crispy as pork rinds. I will say, the flavor of the pork rinds doesn’t come through much in this recipe because the sauce overpowers them. They are just there for crunch.
Michelle vK
0Hi, lovely flavor profile and texture. Interested to know if there a way to make it less intense/strong? It seems like it was due to the coconut aminos.
Wholesome Yum D
0Hi Michelle, You can use less coconut aminos if you find the flavor too strong.
Meg
0Hi!
I am interested in trying this recipe to have a healthy alternative to take out during pregnancy. Unfortunately, the vinegar is a no-go because it’s unpasteurized. Any recommendations for a substitution?
Wholesome Yum D
0Hi Meg, You can use white vinegar.
Chanin
0Since part of healthy eating is learning to appreciate true flavors rather than just sweeteners and salt, I tried this recipe without the monkfruit. It was still great! As long as you are thinking main course rather than dessert, you will enjoy it. The recipe is not difficult, and it is very tasty. Great idea!
Elaine
0I’ve been keto cooking for two years now, and this recipe is a standout. I put it on a bed of cauli rice, red capsicum and spring onion cooked up in a frying pan. Really liked it. Kept adding avocado oil as I was frying the chicken pieces and it all turned out so good. Totally yum, Maya, loved it!
Maya | Wholesome Yum
0Thank you, Elaine! What a delicious way to serve it.
Dhyana
0This recipe is soooo good! I substituted almond flour for pork rinds and I baked it in oven instead of frying! It turned out perfect!
Chanin
0Oo! Thank you for confirming that baking worked well. I would love to avoid the splattery greasy mess on the stovetop. Do you know what temperature and time?
Az Anna
0Do you know what oven temp and how long?!
Audrey
0I’ve been making this orange chicken for over a year. I used coconut aminos with a dash of white vinegar to give me that soy sauce taste. The flavors are spot on … just enough tart, savory and sweetness. And can I just say, that this dish is the BEST orange chicken I’ve ever had. It’s so much better and tastier than any restaurant I’ve been to. This has become a staple in my household and it’s my ‘go to’ dish (along with cauliflower fried rice) whenever I want something with an Asian flare. Absolutely delicious!
Shannon
0Do you know what the carb count is if you used soy sauce instead of coconut amino? BTW, I made this recipe tonight and it’s delicious! I added a little crushed pepper to give it a little zing
Wholesome Yum D
0Hi Shannon, No, I don’t have that info.
Vanessa Blevins
0Hands down the best homemade Chinese food I’ve had
Jessica
0My girlfriends and I get together about once a month and we usually cook potluck-style, which is great because I can make things that are safe for me to eat. This month they all decided to order Chinese and I knew that would be a bad idea for me. I found this recipe and decided to give it a try; SO GLAD THAT I DID! I ended up using chicken thighs because that’s what I had. I also added some chicken broth to thin out the sauce a bit because I over-reduced it. I served it over cauliflower rice stir-fry and everyone asked to sample it. This meal got high marks across the board and everyone was impressed with the depth of flavor in the sauce. I didn’t have ginger powder, but I did have fresh ginger. The sauce was so fragrant; it was perfect, really. I will make this again and again; thank you!!
Dee
0Hi Maya,
I can’t wait to try this but had a question about the Coconut Aminos first. I wanted to know if you know of or use a brand that might be lower in Carbs than what I have. My bottle says 1 Carb per 1 TSP. So calculating for the 1/2 cup needed for the recipe, would total 24 Carbs or 6 Carbs per serving plus carbs from the other ingredients. I like to save on any carbs as possible.
Thanks, Dee
Wholesome Yum D
0Hi Dee, Here is the Coconut Aminos I suggest. I estimate about 7.1 net carbs per serving in this recipe.
Lauren Friedman
0This recipe was great! Really fulfilled that Take out craving, and super easy!
I am wondering though where the 7 carbs come from? Everything I used said 0 carbs, minus the garlic and the orange zest – am I missing something?
Wholesome Yum M
0Hi Lauren, The carbs come from coconut aminos, garlic, ginger, and orange zest. I hope this helps!
Lissa
0Could anyone suggest a replacement for the crushed pork rinds? I’m not a big fan of the flavor, and I can’t seem to get them decently crushed in my food processor anyway. I suppose I could just make this with steamed chicken, but I’d really like something crunchy.
Wholesome Yum M
0Hi Lissa, Almond flour can be used in place of pork rinds. The crust will not get as crunchy, but it will work well in the recipe otherwise.
Heather
0Where are you getting the net carb calculations? Because from what I can understand none of the ingredients you used has that many carbs. You said there is 6.1 sugars in it but you used the blend with zero sugar so technically that shouldn’t be there? I just want to understand.
Wholesome Yum M
0Hi Heather, The sugars listed in the recipe are mainly from the coconut aminos. It’s made from coconut nectar and is a bit higher in carbs. I hope this helps!