Quick Low Carb Bang Bang Chicken (Printable)
Crispy chicken bites tossed in a spicy, creamy sauce—ready in 25 minutes.
# What You'll Need:
→ Chicken
01 - 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
02 - 1/2 tsp salt
03 - 1/2 tsp black pepper
04 - 1/2 tsp garlic powder
→ Coating
05 - 1/2 cup almond flour
06 - 1/4 cup grated parmesan cheese
→ Bang Bang Sauce
07 - 1/3 cup mayonnaise (sugar-free preferred)
08 - 2 tbsp sriracha or chili sauce
09 - 1 tbsp rice vinegar
10 - 1 tbsp granulated erythritol or low-carb sweetener
11 - 1 tsp toasted sesame oil
→ Garnish
12 - 2 tbsp chopped fresh scallions
13 - 1 tbsp toasted sesame seeds
# How To Make It:
01 - Preheat oven to 400°F or heat air fryer to 375°F. Line a baking sheet with parchment paper or spray air fryer basket with nonstick spray.
02 - In a bowl, toss chicken pieces with salt, black pepper, and garlic powder until evenly coated.
03 - Mix almond flour and parmesan cheese in a shallow dish until well combined.
04 - Dredge each chicken piece in the flour mixture, pressing lightly to adhere coating to all sides.
05 - Arrange coated chicken pieces in a single layer on the prepared baking sheet or in air fryer basket, ensuring pieces do not overlap.
06 - Bake for 15 to 18 minutes or air fry for 12 to 15 minutes, turning pieces halfway through cooking, until golden brown and cooked through.
07 - While chicken cooks, whisk together mayonnaise, sriracha, rice vinegar, sweetener, and sesame oil in a bowl until smooth and fully incorporated.
08 - Transfer cooked chicken immediately to the bowl with sauce. Toss gently until all pieces are evenly coated.
09 - Transfer sauced chicken to a serving platter. Sprinkle with chopped scallions and sesame seeds. Serve hot.
# Expert Suggestions:
01 -
- The sauce hits that perfect sweet heat balance that keeps you going back for just one more bite
- Almond flour creates a surprisingly crispy coating without any of the bloat from traditional breadcrumbs
- From prep to plate in under 30 minutes means this happens on busy weeknights, not just special occasions
02 -
- Don't skip pressing the coating into the chicken or you'll end up with bare patches and sad, soggy spots
- Sauce the chicken immediately while it's hot or the coating won't adhere properly and you'll lose that restaurant-quality finish
- Letting the coated chicken sit for 10 minutes before cooking helps the coating set and creates a much crunchier result
03 -
- Double the sauce recipe and keep it in a jar in the fridge for instant flavor on everything from salads to burgers
- Let your chicken come to room temperature for 20 minutes before cooking for more even results