Orange Chicken

Hands On Time: 45 minutes

Total Time: 45 minutes

Nutritional Information:

Calories: 295 kcal

Net Carbs: 5.5g

Protein: 30.9g

Fat: 14.6g

Crisp battered chicken pieces, coated in a deeply sweet citrusy sauce.

What more could you want?

We have taken this American favorite and cut the carbs.

But we won’t tell anyone if you don’t.




1 pound of chicken thighs

1 ½ cups of sesame flour

¼ cup of coconut flour

1 egg

1 ½ cups of water

1 Tablespoon of olive oil

Salt and pepper


¼ cup of orange juice (no added sugar)

2 teaspoons of orange zest

2 Tablespoons of coconut aminos

¼ cup of rice wine vinegar

½ cup of Sukrin Gold

2 cloves of garlic

1 Tablespoon of olive oil

1-2 teaspoons of xanthum gum

Oil for frying


Cut your chicken into ½ inch cubes.

Mix all other chicken ingredients together in a large bowl to create a batter.

Toss chicken into batter.

Heat oil until it is hot, you want your oil to be deep enough to fry the chicken in, so 1-2 inches deep.

Using tongs, retrieve chicken pieces from the batter, shake off excess and then place in hot oil.

Fry until golden and then drain on paper towels.

Batter will crisp up further as it cools.

While frying chicken, make the sauce as follows.

Place all of the sauce ingredients, except for xanthum gum, into a small saucepan and bring to the boil, stirring constantly.

Simmer until sauce starts to thicken.

If you want your sauce to be much thicker, sprinkle the xanthum gum on, ½ teaspoon at a time, whisking well in between additions until combined.

Continue until your sauce reaches your preferred consistency.

Toss chicken through the sauce and serve over low-carb noodles.

Garnish with spring onions and sesame seeds.

Store, in an airtight container, in the fridge for up to two days.

Batter will soften considerably.


Because a large portion of the batter is not consumed, I have allocated half of the amount in the nutritional calculator.

This recipe was created by the talented Naomi Sherman, creator of