Quick Low Carb Bang Bang Chicken (Printable)
Crispy almond-crusted chicken in a creamy spicy 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, if preferred)
08 - 2 tbsp sriracha or other chili sauce (adjust to taste)
09 - 1 tbsp rice vinegar
10 - 1 tbsp granulated erythritol or other low-carb sweetener
11 - 1 tsp toasted sesame oil
→ Garnish
12 - 2 tbsp chopped fresh scallions
13 - 1 tbsp toasted sesame seeds
# Directions:
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 almond flour mixture, pressing lightly to adhere the coating thoroughly.
05 - Place 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 15–18 minutes or air fry for 12–15 minutes, turning halfway through cooking, until golden brown and cooked through (internal temperature reaches 165°F).
07 - While chicken cooks, whisk together mayonnaise, sriracha, rice vinegar, sweetener, and sesame oil in a bowl until completely smooth and emulsified.
08 - Transfer cooked chicken immediately to the bowl with sauce. Toss gently but thoroughly to coat each piece evenly with the spicy cream sauce.
09 - Transfer sauced chicken to a serving platter. Sprinkle with chopped scallions and toasted sesame seeds. Serve immediately while hot.
# Expert Suggestions:
01 -
- You get all that restaurant style satisfaction without the carb crash that usually follows takeout
- The sauce comes together in literally two minutes but tastes like it simmered for hours
02 -
- Working quickly when tossing the sauce matters most, otherwise the coating can start to soften
- The sauce thickens as it sits on the hot chicken, which is exactly what you want
03 -
- Pat the chicken dry before seasoning, this helps the coating adhere better
- Let the coated chicken rest for 5 minutes before cooking for the crispiest results