Set out a large wire rack with a paper towel under it to catch drippings.

Cut chicken into 1in pieces. In a medium bowl, whisk egg and almond milk.

In another bowl, mix together the whey protein, salt, and pepper.

Dip pieces of chicken into the egg mixture, shack off excess, then coat in the whey protein.

Set the coated chicken on the rack and repeat until all chicken is coated.

In a medium saucepan, add all the sauce ingredients, except the xanthan gum. Stir and simmer over medium heat while you cook the chicken.

Set out another wire rack with a paper towel under it.

In a large skillet, add an inch of avocado oil and heat to 375F (180°C).

Add about 10-15 chicken pieces to the frying pan and deep fry for 2-3 minutes until golden. Turn halfway and brown on the other side. Repeat with remaining chicken.

Once all the chicken is cooked, return to the sauce. It should be somewhat reduced. Add the xanthan gum and whisk until dissolved. The sauce should thicken.

Add the chicken pieces and toss to coat with sauce.

Serve with cauliflower rice or another keto side dish.

Notes

If you use store bought orange juice, look for a brand that is 100% oranges, with a low carb count. There should be no more than 10 grams of carbs per 100ml.

You can substitute the whey protein isolate with coconut flour, but it won’t get as crispy.

Substituting rice vinegar for white vinegar will add additional carbs.

You can use any type of sugar substitute you want, but Erythritol adds no additional sugar alcohols (50% of which much be counted as net carbs).