Keto Sesame Chicken Recipe

Keto Sesame Chicken is one of the main dishes you will find at any Chinese restaurant. We have enjoyed this at many Chinese restaurants when we lived in the Eastern part of our country. We dined in, and like many, have enjoyed it as part of typical take-out feast. However, since moving to the Southwest, there are not as many Chinese restaurants. With our low-carb lifestyle, we also have cut down our Chinese food consumption. Especially, wheat-based breaded recipes like Sesame Chicken.

So, it is always a treat when Joanie makes a low carb version of one of our favorites. Last night she surprised me with a crunchy sesame chicken that holds up well to the hot sesame sauce. Joanie served it in the traditional manner, with a side of steamed broccoli. She doubled the recipe below, which is perfect since we now have lunch for the next day!


I am a fan of white-meat chicken so Joanie used chicken breasts cut into cubes. You could also use chicken thighs. One inch is the perfect size for this recipe. The pieces will not only be bite-size, but they will cook very quickly. That is, of course, the secret of Chinese food.

For breading, Joanie tried different coatings for her Chinese Keto recipes. Almond flour is generally coarse and does not hold the glaze-like Chinese sauces. Coconut flour often becomes gummy in consistency (likely since it holds more moisture). Lupin flour is the most wheat like and it is a good substitute. However, to enhance the crunch, she decided on Unflavored Whey Protein Powder, with a little garlic powder and ground ginger. We have used Whey Protein Powder before as the featured ingredient in our Low Carb Tempura Shrimp Recipe. It not only provides a puffy texture to your breading, but it also holds up to creamy hot Chinese sauce and maintains a bit of crunch.

Preparation Tips

The most time consuming part of this recipe is the actual breading process. Since the chicken is cut into small cubes, there is a lot of it. Therefore, to make sure your Protein Powder breading covers it entirely means you will need an egg wash station and patience. Joanie does suggest making sure your chicken is dried throughly and at room temperature before breading so the protein powder will stick. Another good trick would be to drop the pieces in the hot avocado oil immediately. Work in small batches. This can also be done in advance, since the cooked breaded chicken can be reserved before making the sauce.

The cooking sauce can also be blended before hand in a bowl (with the exception of the Xanthan Gum). Over a higher heat, it will come together quickly. Be stingy on the amount of Xanthan Gum, as it will thicken as it cools. We always have Xanthan Gum on hand so it is our go-to thickener. You could also use Arrowroot Powder as a thickening agent. It works well.

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Low Carb Sesame Chicken – Better Than Take-out with a Delicious Sesame Flavoring!

Keto Sesame Chicken Recipe takes you to your favorite Chinese restaurant for take-out . . . only better! Low carb and with the taste of a delicious sesame sauce. Pair it with your favorite Chinese vegetables, fried rice, or traditional broccoli – it is all Tasty Low Carb!

Keto Sesame Chicken Recipe

5.0 from 9 votes
Recipe by Joanie and Chris Course: MeatCuisine: ChineseDifficulty: Medium


Prep time


Cooking time




Net Carbs


Total time



Keto Sesame Chicken Recipe takes you to your favorite Chinese restaurant. Better than take out and with a wonderful sesame flavoring! Pair it with your favorite Chinese vegetables, fried rice, or traditional broccoli!

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  • Keto Sesame Chicken
  • Season the chicken cubes with sea salt and pepper. Set aside.
  • Combine the whey protein, garlic powder, and ground ginger in a soup plate. In a second soup plate beat the eggs for an egg wash.
  • Dip the chicken pieces in the egg wash, then the breading mixture, and set aside on a plate. Heat the peanut oil in a wok with medium-high heat. Shake off the excess breading and cook the chicken pieces for 4 minutes, turning once. Set cooked chicken aside.
  • Sesame Chicken Sauce
  • Add all sauce ingredients, except Xanthan Gum, to a bowl and whisk to combine.
  • In a medium skillet cook the sauce for 3 minutes, add the Xanthan Gum and cook for an additional 2 minutes or until it thickens.
  • Add the cooked chicken to the sauce and coat for 1 minute. Plate and sprinkle with previously toasted sesame seeds and green onion garnish. Serve hot.


Chef’s Notes

Nutrition Facts

  • Calories: 351.2kcal
  • Carbohydrates: 8.2g
  • Protein: 51.5g
  • Fat: 26.2g
  • Saturated Fat: 4.9g
  • Cholesterol: 213.6mg
  • Sodium: 963.2mg
  • Potassium: 771mg
  • Fiber: 1.1g
  • Sugar: 4.9g
  • Vitamin A: 303IU
  • Vitamin C: 4mg
  • Calcium: 120.2mg
  • Iron: 3mg

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