Low-Carb Orange Chicken (Crispy Oven-Baked)

Ingredients

• 1 lb boneless skinless chicken thighs
• 1 tbsp orange zest
• 1/3 cup fresh orange juice
• 1/4 cup soy sauce (low-sodium preferred)
• 2 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 egg
• 1/2 cup ground pork rinds (or pork rind crumbs)
• 2 tbsp ground flaxseed
• 1 tsp baking powder (aluminum-free)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 2 tbsp water

Instructions

1. 1

   Prep (20 minutes total): Heat oven to 425°F (220°C). Line a baking sheet with parchment. Cut chicken into bite-size pieces. In a bowl, whisk egg; in a second bowl, mix pork rind crumbs, ground flaxseed, baking powder, salt, and black pepper.

2. 2

   Coat: Dip chicken pieces in egg, then press into the crumb mixture until well coated. Arrange in a single layer on the baking sheet. Lightly drizzle or brush with olive oil.

3. 3

   Bake (35 minutes total): Bake 20 minutes, flip the pieces, then bake 15 minutes more until deeply golden and crisp (internal temperature 165°F/74°C).

4. 4

   Glaze: While chicken bakes, combine orange juice, orange zest, soy sauce, rice vinegar, garlic, ginger, and water in a small saucepan. Simmer 3–5 minutes until slightly reduced and glossy.

5. 5

   Finish: Toss hot crispy chicken with the orange-soy glaze until evenly coated. Serve immediately.