Heat a generous amount of oil in a large skillet over medium heat. Once the oil is hot, carefully add the coated chicken pieces in a single layer. Do not overcrowd the pan — cook in batches if needed. Fry the chicken for about 3–4 minutes per side, turning occasionally, until the outside is golden brown and crispy and the inside is fully cooked. Transfer the cooked chicken to a plate lined with paper towels and repeat with the remaining pieces.

In a small saucepan, add the orange juice, orange zest, keto sweetener, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger. Place the pan over medium-low heat and gently simmer the sauce, stirring frequently, until everything is well combined and fragrant. Let it simmer for a few minutes so the flavors can develop, but avoid boiling it aggressively.

Reduce the heat to low. While whisking constantly, slowly sprinkle in the xanthan gum a little at a time. Keep whisking until the sauce thickens into a glossy, smooth consistency that lightly coats the back of a spoon. Be careful not to add too much xanthan gum at once, as the sauce can become overly thick very quickly.

Add the crispy chicken pieces directly into the saucepan or pour the sauce over the chicken in the skillet. Gently toss the chicken until every piece is evenly coated in the orange sauce. Let it cook together for another 1–2 minutes so the sauce clings well to the chicken.

Remove from heat and serve immediately while hot and crispy. Garnish with sesame seeds, sliced green onions, or a little extra orange zest if desired. Enjoy it on its own or with cauliflower rice or your favorite keto side dish.