This is the closest you can get to Panda Express while being GF or Keto. My husband said he'd have never known it was low carb.
Ingredients:
2 lbs boneless chicken thighs (chunks)
1 cup Coconut flour
Salt and pepper
Oil for frying
Sauce:
¼ cup Orange juice (+1 tbsp see below)
2 tbsp rice vinegar (or 3 tbsp white distilled)
3 tbsp GF soy sauce (or coconut aminos)
½ tsp ground ginger (or 1 tsp fresh grated)
3 cloves garlic (minced)
1 tsp orange zest
3 tbsp SF orange marmalade
¼ tsp xanthan gum
Cut your thighs into bite size (1 inch) chunks. Season with salt and pepper.
Preheat oil to 350°. Preheat oven to 200° and have a sheet pan with cooling rack ready for finished chicken.
Toss small batches of chicken in the coconut flour. Make sure it's throughly coated. If your coconut flour isn't coating well enough dip it into a scrambled egg(wash) beforehand. I didn't need it but I didn't want a thick batter. Drop in oil until golden. Put in oven to keep warm while you complete the next batches.
When half way through cooking all of the chicken, start the sauce. Sautee the garlic for 1 minutes and add all remaining sauce ingredients except xanthan gum and just enough orange juice to mix it with (1 tbsp or so). When sauce is boiling whisk in xanthan gum/oj mixture and reduce the heat.
When all the chicken is done add it to the sauce pan and throughly coat all chicken.
Serve immediately over cauliflower or regular rice. Enjoy!