Low Carb General Tao Chicken

It has been quite some time since I have ketofied a recipe. One of my sons got married this summer so I was busy baking, cooking and hosting throughout the summer.
About a month ago I stumbled on a new Facebook group called Keto Asian Flavours. The people in this group are so friendly, open minded and talented. I am so inspired by them!
Today I decided to ketofy General Tao Chicken.

Low Carb General Tao Chicken

Recipe

Preparing the chicken

1 1/2 pounds chicken breast cubed

2 Tablespoon Baking Powder

Add cubed chicken to a mixing bowl and sprinkle with baking powder. Toss well making sure the chicken is well covered with the powder. Let rest for about 20 minutes then turn out and pat dry and set aside.

1 Scoop Whey Isolate protein powder (29 grams or about 1/3 cup)

1 teaspoon salt

1/2 teaspoon pepper

2 eggs

Beat eggs into protein and spice mixture to get a soupy slurry. Add the chicken and toss to coat.

Heat 3-4 cups of avocado oil for frying (375 F). Drop the coated chicken in the oil about 6-8 pieces at a time and cook until golden brown, turning part way through cooking. About 5 minutes per batch. Remove and drain on paper towels while preparing the next batch. Continue until all the chicken is cooked. Set aside, keeping warm in the oven.

Preparing the sauce

1/2 Cup Allulose sweetener,

1/8 Cup Truvia or 1/4 cup of swerve

1/4 teaspoon ground ginger

1 tablespoon rice vinegar

1/4 Cup Soya sauce or coconut aminos

1/4 cup water

1 teaspoon liquid chicken bovril 

***You can replace the water and bovril with liquid chicken broth. 

Whisk the sauce ingredients together and set aside.

Meanwhile prepare the following....

2 teaspoons avocado oil

2 cloves garlic minced (or 1 1/2 tsp red pepper flakes)

6-8 dried red whole red peppers or 2 tsps red pepper flakes or more if you like it spicy

1 large strip of orange rind

2 tablespoons green onion minced for garnish

Heat the oil in a sauce pan and sauté dried peppers, garlic and orange rind until aromatic and garlic is slightly golden.

Add the sweet sauce to the garlic mixture and bring to a simmer. Stir constantly, simmering down until it becomes a sticky sauce. Remove the orange rind before serving.

Pour warm sauce over prepared chicken, tossing to coat and serve with your favourite caulirice.

Serves 4, approximately 7.5 net carbs per serving after deducting sugar alcohols and 90% of allulose carbs.