I’ve always loved ordering orange chicken from takeout spots—sweet, sticky, tangy, and just the right amount of savory. The problem is, every time I’d finish, I’d feel weighed down from all the sugar and fried batter. That’s what pushed me to figure out a way to make a keto-friendly orange chicken at home that would still hit all those flavors without leaving me in a food coma afterward.
The first time I tried this recipe, I used fresh orange zest instead of juice, and I was shocked at how much flavor it gave without all the sugar. Pair that with juicy chicken thighs, a quick air fry, and a sauce that thickens beautifully with xanthan gum, and suddenly I had a healthier take on my favorite guilty pleasure. These days, it’s become one of my staple weeknight dinners—it cooks quickly, tastes like comfort food, and reheats like a dream.
Why This Recipe Works for Me
- Takeout taste at home. It scratches that Panda Express itch without blowing through carbs.
- Juicy chicken. Thighs stay tender, though breasts work fine if that’s what you have.
- Zesty flavor. Orange zest gives the sauce that signature brightness without all the sugar.
- Quick cooking. The air fryer makes the chicken golden in minutes while you whip up the sauce on the stove.
- Meal prep friendly. Stores well in the fridge or freezer, so it’s great for cooking ahead.
Ingredients I Keep Handy
- Chicken thighs – Juicy and flavorful, though chicken breasts work too.
- Egg + baking powder – Helps give the chicken a crisp coating, even without flour.
- Monkfruit sweetener – My favorite sugar replacement; no weird aftertaste.
- Orange zest – Just the peel, none of the sugary juice, for that citrus punch.
- Soy sauce, sesame oil, rice vinegar, garlic, ginger – The backbone of that takeout-style flavor.
- Xanthan gum – Thickens the sauce without cornstarch or flour.
How I Make It
- Coat the chicken. Mix chicken pieces with egg, baking powder, salt, and pepper.
- Cook. Air fry until crisp and golden (or bake in the oven if you prefer).
- Simmer the sauce. Combine sesame oil, soy sauce, vinegar, sweetener, orange zest, garlic, and ginger in a pan until it bubbles and the flavors come together.
- Thicken. Stir a little xanthan gum with some sauce in a separate bowl, then return it to the pan. Keep stirring until it thickens.
- Toss it all together. Coat the cooked chicken in the sauce, sprinkle with sesame seeds, and serve hot.
Tips That Help Me Every Time
- Don’t skip the orange zest—it’s where all the flavor comes from. I use a microplane for fine shreds that melt right into the sauce.
- Start with just ¼ teaspoon xanthan gum. Too much makes the sauce gummy.
- If you don’t have monkfruit, erythritol works well, but I wouldn’t recommend liquid stevia—it changes the texture.
- Chicken thighs hold moisture better than breasts, so I stick with them whenever possible.
Carbs and Nutrition
Each serving comes to about 7 net carbs, with most coming from the orange zest. If you want to drop it further, experiment with orange extract—but I’ll be honest, I always stick to the real zest for best flavor.
What I Like to Serve With It
- Cauliflower rice – The classic pairing, especially with a sprinkle of green onion.
- Air fryer broccoli – Quick, crispy, and a great contrast to the saucy chicken.
- Garlic green beans – Keeps the meal fresh and crunchy.
- Simple side salad – If I want something extra light.
Storage and Leftovers
- Fridge: Keeps well in an airtight container for 3–4 days.
- Reheating: The air fryer at 350°F for a few minutes keeps it crisp; the microwave works in a pinch.
- Freezer: Stays good for 3–4 months. I thaw overnight in the fridge before reheating.
Low Carb Orange Chicken
Skip the takeout and make this Easy Keto Low Carb Orange Chicken right at home! Crispy golden chicken is coated in a tangy, sugar-free orange sauce that’s sweet, savory, and packed with flavor.
Ingredients
For the Chicken
- 1 pound boneless, skinless chicken thighs or breasts, cut into 1-inch chunks
- 1 egg, beaten
- 3 tablespoons baking powder
- Salt and black pepper, to taste
For the Sauce
- 4 tablespoons water
- ¼ cup white vinegar
- 2 tablespoons soy sauce (or coconut aminos)
- 1 tablespoon rice wine vinegar, unseasoned
- 2 tablespoons orange zest (about 1 orange, finely grated)
- 1 teaspoon sesame oil
- 2–3 garlic cloves, minced
- ¼ teaspoon fresh ginger (or ⅛ teaspoon ground ginger, adjusted to taste)
- ⅓ cup zero-calorie sweetener
- ¼ teaspoon xanthan gum
Optional Garnish
- Sesame seeds
- Chopped green onions
Instructions
- Prepare the chicken: Place chicken pieces in a large bowl. Stir in the beaten egg, baking powder, salt, and pepper until evenly coated.
- To air fry: Lightly oil the air fryer basket. Cook the chicken at 400°F for 10 minutes, flip, and continue for another 5–10 minutes until golden brown and cooked through (165°F internal temperature).
- To bake: Preheat oven to 400°F. Spread chicken on a sheet pan and bake 20–25 minutes, flipping halfway, until fully cooked.
- Make the sauce: While chicken cooks, combine water, both vinegars, soy sauce, sesame oil, garlic, ginger, sweetener, and orange zest in a small pan. Simmer 3–4 minutes, stirring until the sweetener dissolves.
- Whisk 2 tablespoons of the sauce with xanthan gum in a separate bowl to thicken, then return it to the pan. Stir until the sauce reaches a glossy, thick consistency.
- Finish the dish: Toss the cooked chicken in the sauce until coated. Garnish with sesame seeds and green onions before serving.
Notes
- Sauce may look more brown than orange since no juice is used—flavor comes from the zest.
- Start with less sweetener and adjust to taste. Same goes for ginger and soy sauce.
- Xanthan gum can be swapped with a cornstarch slurry if carbs aren’t a concern.
- Using finely grated orange zest is key for a smooth sauce that blends easily.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 611Total Fat 29gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 21gCholesterol 370mgSodium 3809mgCarbohydrates 29gFiber 4gSugar 4gProtein 64g
All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This orange chicken has become one of those recipes I reach for when I want something comforting but still feel good afterward. It brings all the sweet, tangy, and savory notes of takeout, but without the heavy sugar or guilt. Whether I’m cooking it for meal prep or serving it right away with a bowl of cauliflower rice, it always disappears fast. It’s proof that healthier versions of comfort food can still be just as satisfying—sometimes even more so.