This recipe has nearly 100 five-star reviews, and the results speak for themselves. I’ve been developing and sharing low-carb recipes since 2016, so when I say this keto orange chicken works, I mean it. It captures the familiar sweet-tangy orange flavor you crave without the sugar and carbs of takeout. Tender chicken bites are coated in a sticky, citrusy sauce that rivals restaurant versions.
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Skip the takeout—this healthy, homemade version is fast, flavorful, and low carb.
Table of Contents
Keto Orange Chicken Ingredients
- Chicken
- Eggs
- Baking powder
- Salt and pepper
- Sesame oil
- Rice wine vinegar
- Soy sauce (or coconut aminos/liquid aminos)
- Fresh ginger and garlic
- Zero-calorie sweetener (monk fruit or similar)
- Fresh orange zest
- Xanthan gum (or substitute)
How to Make Keto Orange Chicken
Full measurements and the printable recipe are in the recipe card below. The process in brief:
- Toss chicken pieces with beaten egg, baking powder, salt, and pepper until fully coated.
- Cook the chicken by baking or air frying until internal temperature reaches 165°F.
- Meanwhile, combine sesame oil, rice wine vinegar, sweetener, soy sauce, ginger, garlic, orange zest, water, and a splash of vinegar in a saucepan. Simmer until the sweetener dissolves and the zest softens, about 3–4 minutes.
- Mix 2 tablespoons of the hot sauce with xanthan gum in a small bowl to thicken, then whisk that back into the saucepan and continue stirring until the sauce thickens.
- Toss the cooked chicken in the orange sauce to coat and serve with sesame seeds and sliced green onions if desired.
Keto Low Carb Orange Chicken Recipe
This recipe delivers juicy, crispy chicken coated in a bright, low-carb orange sauce. It’s easy to make at home and great for meal prep.
Ingredients
Chicken
- 1 pound boneless, skinless chicken thighs or breasts, cut into 1-inch chunks
- 1 beaten egg
- 3 tablespoons baking powder
- Salt and pepper, to taste
Sauce
- 1 tablespoon rice wine vinegar (unseasoned)
- 4 tablespoons water
- 1 teaspoon sesame oil
- 2 tablespoons soy sauce (or liquid aminos/coconut aminos)
- 1/4 teaspoon fresh ginger (or 1/8 tsp ground ginger)
- 2–3 garlic cloves, minced
- 1/3 cup zero-calorie sweetener (monk fruit measures 1:1)
- 1/4 cup white vinegar
- 2 tablespoons orange zest (finely grated)
- 1/4 teaspoon xanthan gum (see notes for substitutes)
Optional garnish
- Sesame seeds
- Chopped green onions
Instructions
Chicken assembly
- Add chicken to a large bowl. Stir in the beaten egg, then add baking powder, salt, and pepper. Mix until the chicken is fully coated.
Air fryer instructions
- Spray the air fryer basket with cooking oil and place the coated chicken inside.
- Air fry at 400°F for 10 minutes, flip, then continue 5–10 minutes until chicken reaches 165°F.
Baking instructions
- Preheat oven to 400°F. Place coated chicken on a sheet pan and bake 20–25 minutes, flipping once, until chicken reaches 165°F.
Sauce assembly
- While the chicken cooks, combine all sauce ingredients except xanthan gum in a saucepan over medium heat. Simmer 3–4 minutes, stirring until the sweetener dissolves and the zest softens.
- Stir 2 tablespoons of the sauce into a small bowl with the xanthan gum until thickened, then whisk back into the saucepan and continue stirring until the sauce thickens further.
- Toss the cooked chicken in the sauce to coat. Serve topped with sesame seeds and green onions if desired.
Notes
- Because orange juice isn’t used, the sauce may appear more brown than bright orange—this is normal.
- Taste and adjust the sauce as you go. Start with half the sweetener the first time, then add more to suit your preference. Adjust ginger and soy sauce the same way.
- To double for 4 servings, increase soy sauce to about 3 tablespoons and start with 1/3 cup sweetener; adjust to taste.
- Monk fruit sweetener measures 1:1 like sugar. If using table sugar, use the same amount noted in the recipe.
- If you don’t have xanthan gum, you can use 1 tablespoon flour or cornstarch mixed with 1 tablespoon water (this adds carbs). Another low-carb thickener option is a keto wheat flour mix—combine 1 tablespoon with 1 tablespoon water, then add to the sauce and stir to thicken.
- Use a fine zester so the orange zest incorporates into the sauce easily. If your zest is coarse, you may need to strain the sauce to remove larger bits.
- To reduce carbs from the zest, experiment with a small amount of orange extract, though the flavor will differ from fresh zest.
- Nutrition macros assume chicken thighs; use a nutrition calculator to adjust if needed.
Equipment
- Air fryer or oven
- Mixing bowls
- Saucepan or skillet
- Zester
Nutrition (displayed with net carbs)
Calories: 381 kcal |
Carbohydrates: 7 g |
Protein: 49 g |
Fat: 18 g
What to Pair with Keto Orange Chicken
- Cauliflower rice — a simple, low-carb base (frozen varieties are convenient).
- Roasted vegetables such as air-fryer broccoli or garlic green beans.
- A fresh side salad for a lighter meal.
Frequently Asked Questions and Keto Orange Chicken Recipe Pro Tips
Boneless, skinless chicken thighs are ideal for flavor and juiciness, but chicken breasts or other cuts can be used as well. Cook times remain similar; always verify doneness with a thermometer.
Whole oranges and orange juice contain a fair amount of sugar, so they are not ideal for strict keto. The recipe uses only orange zest, which delivers the citrus aroma and flavor with far fewer carbs than juice or fruit.
Granular monk fruit sweetener is an excellent zero-calorie option that measures 1:1 like sugar and has minimal aftertaste. If using stevia or another sweetener, follow the conversion guide you usually use.
Use 1/4 teaspoon xanthan gum. Mix it with 2 tablespoons of the hot sauce in a small bowl until it thickens, then whisk back into the saucepan. If carbs are not a concern, use 1 tablespoon flour or cornstarch mixed with 1 tablespoon water instead.
This recipe is calculated at about 7 net carbs per serving. Much of that comes from the orange zest; you can reduce carbs by using orange extract, though the flavor will differ.
Store tightly sealed in the refrigerator for 3–4 days.
Reheat in the air fryer at 350°F for a few minutes until warmed through for best texture. The microwave also works if you prefer.
Freeze tightly sealed for 3–4 months. Defrost overnight in the fridge before reheating.
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