Keto Orange Chicken

Begin by marinating the diced chicken pieces for at least 30 minutes. This step is optional, however, highly recommended as the flavour is much better!

Toast the almond flour briefly in a pan over medium heat until it begins to turn golden. This helps make the coating extra crispy.

To fry the chicken, heat sesame oil up in a large pan, and coat the chicken by dipping it in a coconut flour mixture, then egg, and then the toasted almond flour before adding it to the oil.

Once the chicken pieces turn golden-brown all over, remove them from the pan with a slotted spoon and place on a paper towel-lined dish to absorb the excess oil.

To make the sugar-free orange sauce, begin by sautéing the garlic, ginger and orange zest in sesame oil. This allows the flavours to develop and loses the harshness of raw garlic.

Add orange juice, coconut aminos and sweetener to the sautéd herbs and stir until the sweetener is completely dissolved. I used an erythritol + stevia blend.

Sprinkle some xanthan gum into the orange sauce and whisk it until all of the xanthan gum dissolves and the sauce gets nice and thick,

Instead of mixing the chicken with the sauce, I like to drizzle the sauce over the fried chicken. The batter can sometimes be a little delicate and this keeps everything together better.

Serve with riced cauliflower, roasted broccoli or zucchini noodles, and garnish with fresh chilis, spring onion and/or toasted sesame seeds.