Quick Low Carb Bang Bang (Printable)

Crispy chicken bites tossed in creamy spicy sauce, ready in 25 minutes.

# What You 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 other 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

# Steps:

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 seasoned chicken piece in the flour mixture, pressing lightly to adhere the coating.
05 - Place coated chicken on the prepared baking sheet in a single layer or in air fryer basket without overcrowding.
06 - Bake for 15-18 minutes or air fry for 12-15 minutes, turning halfway through, until golden brown and cooked through to an internal temperature of 165°F.
07 - While chicken cooks, whisk together mayonnaise, sriracha, rice vinegar, sweetener, and sesame oil in a bowl until completely smooth.
08 - Transfer cooked chicken immediately to the bowl with sauce. Toss gently until all pieces are evenly coated.
09 - Transfer to a serving platter. Sprinkle with chopped scallions and toasted sesame seeds. Serve hot.

# Expert Advice:

01 -
  • The almond flour coating gets unbelievably crispy while staying completely keto-friendly
  • You get that restaurant-quality Bang Bang sauce without any sugar or questionable ingredients
  • Everything comes together in under 30 minutes with ingredients you probably already have
02 -
  • Don't let the coated chicken sit around before cooking, or the coating gets soggy and falls off
  • The sauce must go on immediately after cooking while the chicken is still hot
  • Room temperature chicken pieces coat more evenly than cold ones straight from the fridge
03 -
  • Use thighs instead of breasts if you want juicier meat that's more forgiving with cook times
  • Let the chicken rest for 2 minutes after cooking before tossing in sauce
  • Serve this over cauliflower rice or in lettuce cups for a complete low-carb meal

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