Ingredients
4 boneless chicken thighs
1 cup almond flour
1/2 cup grated parmesan
1 tablespoon coconut aminos
1 tablespoon orange extract
1 teaspoon fresh ginger (minced)
1 teaspoon garlic (minced)
2 tablespoons erythritol (or another keto sweetener)
2 tablespoons fresh orange juice
1 tablespoon rice vinegar
1 teaspoon sesame seeds (optional)
Instructions
Preheat oven to 400°F (200°C)
Mix almond flour, parmesan, salt, and pepper in a bowl
Dip chicken thighs in the mixture, coating both sides thoroughly
Place on a parchment-lined baking sheet and bake for 15-20 minutes until golden and crispy
Meanwhile, whisk coconut aminos, orange extract, ginger, garlic, erythritol, orange juice, and rice vinegar in a saucepan
Bring to a simmer, reduce heat to medium, and cook for 5-7 minutes until thickened
Return baked chicken to the oven for 5 additional minutes to crisp further
Drizzle sauce over chicken and garnish with sesame seeds if desired
Notes
Use baking instead of frying for a cleaner keto version
Sauce can be made ahead and stored in the fridge
Chicken stays crisp best when served immediately
- Prep Time: 20
- Cook Time: 25
- Category: Dinner
- Method: Baking
- Cuisine: Asian-Inspired, Keto
- Diet: Ketogenic
Nutrition
- Serving Size: 1 chicken thigh with 2 tbsp sauce
- Calories: 280
- Sugar: 0g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 6g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 120mg