Keto Orange Chicken | Faceitwelovetoeat

faceitwelovetoeat · 2022-03-13T22:01:59.873Z

Sweet As Honey INGREDIENTS CHICKEN • 1 pound Boneless Skinless Chicken Thighs about 6 thighs or 3 chicken breast (450 g) • ⅔ cup Coconut Flour • ½ teaspoon Salt • ¼ teaspoon Black Pepper • 2 large Eggs • ¼ cup Heavy Cream or coconut cream if dairy-free KETO ORANGE SAUCE • 3 tablespoons Fresh Orange Juice about 1/2 medium-sized orange • 3 tablespoons Orange Zest finely chopped, about skin of 1 orange • 2 tablespoons Low-carb Soy Sauce or coconut aminos • ¼ cup White Vinegar • ¼ cup Water • ¼ cup Erythritol you can add up to 2 extra tablespoons for a sweeter sauce, it won't impact net carbs. • 3 large Garlic Cloves crushed • ¼ teaspoon Ginger • ½ teaspoon Xanthan Gum TO FRY THE CHICKEN • ¼ cup Avocado Oil INSTRUCTIONS • Cut chicken into 1-inch cubes. In a medium bowl, mix the coconut flour, salt, pepper. Set aside. • In a shallow bowl, whisk eggs and heavy cream. Set aside. • Using a fork, dip a piece of chicken into the egg mixture (gently shake it drain the extra egg) dip into the coconut flour on both sides to coat the chicken piece evenly. • Set aside the coated chicken pieces onto a rack, and repeat the previous step until all chicken pieces have been coated with the egg/flour mixture. • In a medium saucepan, add 2 inches (5 cm) of avocado oil and bring to high heat, 375°F (180°C). • Line a plate with paper towels. Set aside. • Add the marinated chicken cubes to the frying pan, about 10 pieces simultaneously, and deep fry for 2-3 minutes until golden. Turn halfway with a slotted spoon or fork and brown on the other side • Reserve the fried chicken onto the plate covered with absorbent paper. • Cover plate with foil to keep the chicken warm while you make the sauce ORANGE KETO SAUCE • In a medium saucepan, over medium-high heat, whisk together orange juice, orange zest, low-carb soy sauce, white vinegar, erythritol, water, ginger, and crushed garlic • Boil the sauce, then gently simmer for 2 minutes to reduce. Taste your sauce sweetness now. If not sweet enough, add up to 2 extra tablespoons of erythritol (this doesn't impact the net carb/serve) and keep simmering to dissolve the extra sugar-free sweetener. • Sprinkle xanthan gum all over the saucepan and constantly whisk until the sauce thickens and coats the whisk. This can take 1-2 minutes. If it's not sticky enough to your liking, add an extra sprinkle of 1/4 teaspoon of xanthan gum. • Remove the saucepan from heat when the sauce is thick and sticky. • Add the fried chicken into the sauce and toss until the sauce coats it thoroughly. • Serve with cauliflower rice, sesame seeds, and green onion.

Sweet As Honey

INGREDIENTS CHICKEN

1 pound Boneless Skinless Chicken Thighs about 6 thighs or 3 chicken breast (450 g)
⅔ cup Coconut Flour
½ teaspoon Salt
¼ teaspoon Black Pepper
2 large Eggs
¼ cup Heavy Cream or coconut cream if dairy-free

KETO ORANGE SAUCE

3 tablespoons Fresh Orange Juice about 1/2 medium-sized orange
3 tablespoons Orange Zest finely chopped, about skin of 1 orange
2 tablespoons Low-carb Soy Sauce or coconut aminos
¼ cup White Vinegar
¼ cup Water
¼ cup Erythritol you can add up to 2 extra tablespoons for a sweeter sauce, it won't impact net carbs.
3 large Garlic Cloves crushed
¼ teaspoon Ginger
½ teaspoon Xanthan Gum

TO FRY THE CHICKEN

¼ cup Avocado Oil

INSTRUCTIONS

Cut chicken into 1-inch cubes. In a medium bowl, mix the coconut flour, salt, pepper. Set aside.
In a shallow bowl, whisk eggs and heavy cream. Set aside.
Using a fork, dip a piece of chicken into the egg mixture (gently shake it drain the extra egg) dip into the coconut flour on both sides to coat the chicken piece evenly.
Set aside the coated chicken pieces onto a rack, and repeat the previous step until all chicken pieces have been coated with the egg/flour mixture.

In a medium saucepan, add 2 inches (5 cm) of avocado oil and bring to high heat, 375°F (180°C).
Line a plate with paper towels. Set aside.
Add the marinated chicken cubes to the frying pan, about 10 pieces simultaneously, and deep fry for 2-3 minutes until golden. Turn halfway with a slotted spoon or fork and brown on the other side
Reserve the fried chicken onto the plate covered with absorbent paper.
Cover plate with foil to keep the chicken warm while you make the sauce

ORANGE KETO SAUCE

In a medium saucepan, over medium-high heat, whisk together orange juice, orange zest, low-carb soy sauce, white vinegar, erythritol, water, ginger, and crushed garlic
Boil the sauce, then gently simmer for 2 minutes to reduce. Taste your sauce sweetness now. If not sweet enough, add up to 2 extra tablespoons of erythritol (this doesn't impact the net carb/serve) and keep simmering to dissolve the extra sugar-free sweetener.
Sprinkle xanthan gum all over the saucepan and constantly whisk until the sauce thickens and coats the whisk. This can take 1-2 minutes. If it's not sticky enough to your liking, add an extra sprinkle of 1/4 teaspoon of xanthan gum.
Remove the saucepan from heat when the sauce is thick and sticky.

Add the fried chicken into the sauce and toss until the sauce coats it thoroughly.
Serve with cauliflower rice, sesame seeds, and green onion.