Keto Copycat Panda Express Orange Chicken

Keto Copycat Panda Express Orange Chicken

Ingredients

• 2 cups almond flour (240g)
• 2 teaspoons salt (10g)
• 1/2 teaspoon white pepper (2g)
• 1 large egg
• 1 cup water (240ml)
• 2 tablespoons olive oil, divided (30ml)
• 900g boneless skinless chicken thighs, cut into 2.5cm pieces
• 1 tablespoon sesame oil (15ml), divided
• 1/4 teaspoon crushed red pepper (1g)
• 2 teaspoons minced ginger
• 2 teaspoons minced garlic
• 1/4 cup erythritol (50g)
• 1/4 cup fresh orange juice (60ml)
• 1/4 cup white vinegar (60ml)
• 2 tablespoons soy sauce (30ml)
• 2 tablespoons almond flour (16g) for sauce
• 3 cups cauliflower rice (450g) for serving
• sliced green onions for garnish
• sesame seeds for garnish (optional)
• 1 teaspoon orange zest (1g)

Directions

1. Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the almond flour, salt, and white pepper. Add the egg and water, stirring to combine (mixture will be like a sticky batter).
3. Add chicken pieces to the batter and toss well to coat. Let the chicken stand for 10 minutes.
4. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add crushed red pepper, ginger, and garlic, cooking until fragrant, about 30 seconds.
5. Stir in erythritol, orange juice, vinegar, and soy sauce, bringing the mixture to a boil while stirring often. Combine 2 tablespoons of water with almond flour in a small bowl and stir until smooth, then add to the sauce. Simmer until thickened, about 2-3 minutes. Keep warm.
6. Place the coated chicken pieces on the prepared baking sheet. Drizzle with remaining olive oil and bake for 20-25 minutes, turning halfway through, until golden brown and cooked through.
7. In a large bowl, combine the baked chicken with the sauce. Toss to coat well.
8. Serve over cauliflower rice and garnish with green onions and sesame seeds, if desired.