Quick Low Carb Bang Bang Chicken

I discovered this recipe during a phase where I was trying to reduce carbs but refused to sacrifice flavor. The first night I made it, my husband took one bite and actually asked if I was sure this was "diet food"—that creamy spicy sauce hit us both like a revelation.

Last summer my sister visited and I served this for dinner. She licked her plate clean—literally—and demanded I teach her the recipe right then and there at the kitchen counter.

Ingredients

• Chicken breasts or thighs: Thighs stay juicier but breasts work beautifully too—just watch the cook time closely so they dont dry out
• Almond flour: This creates the perfect crispy coating without the carbs—Ive found finely ground works best for even coverage
• Parmesan cheese: Adds such a savory depth and helps the coating cling to every piece of chicken
• Mayonnaise: Use a good quality mayo—its the creamy backbone that balances all that spicy sriracha heat
• Sriracha: Start with less if youre heat sensitive—you can always add more but you cant take it back
• Rice vinegar: This tiny tang makes all the difference cutting through the rich mayo
• Fresh scallions: Dont skip these—their bright oniony pop pulls everything together beautifully

Instructions

Get your heat ready:

Preheat oven to 400°F or air fryer to 375°F—lining the pan with parchment saves cleanup time later

Season the chicken:

Toss pieces with salt pepper and garlic powder until evenly coated—this layers flavor from the inside out

Make the coating:

Whisk almond flour and parmesan together then press each chicken piece into the mixture until thoroughly coated

Cook until crispy:

Bake 15 to 18 minutes or air fry 12 to 15 minutes turning halfway—you want golden brown perfection

Whisk the sauce:

Combine mayo sriracha vinegar sweetener and sesame oil until completely smooth and creamy

The magic moment:

Toss hot chicken immediately in the sauce—this helps the coating adhere to every single bite

Finish with flair:

Scatter scallions and sesame seeds over the top while still hot so they stick to the sauce

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This has become my go to when friends come over for dinner and are watching their carbs—everyone always asks for seconds.

Making It Your Own

Ive learned that crushed pork rinds mixed into the coating add this incredible crunch that nobody expects. My neighbor suggested it and now I never make it any other way.

Perfect Pairings

Cauliflower rice soaks up that extra sauce like a dream. Sometimes I serve it in lettuce cups for something fresh and light—especially in summer when heavy food feels like too much.

Make Ahead Magic

You can coat the chicken hours before cooking and keep it in the fridge—the coating actually sticks better this way. I often do this in the morning so dinner practically cooks itself later.

• Double the sauce and keep extra in the fridge for drizzling
• Cooked chicken reheats beautifully in a 350°F oven for 10 minutes
• The sauce keeps for a week and is amazing on everything

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This recipe proves you never have to choose between eating well and eating deliciously. Enjoy every single bite.

Common Recipe Questions

→ What makes this Bang Bang Chicken low-carb?

The coating uses almond flour instead of traditional breadcrumbs, dramatically reducing carbohydrates. The sauce incorporates a low-carb sweetener like erythritol rather than sugar, bringing the total carbs to just 5g per serving while maintaining the classic sweet-spicy flavor profile.

→ Can I make this dish dairy-free?

Substitute the parmesan cheese in the coating with additional almond flour or nutritional yeast. For the sauce, use a dairy-free mayonnaise alternative. The flavor and texture will remain similar while accommodating dairy restrictions.

→ How can I adjust the spice level?

The sriracha amount can be increased or decreased based on your heat preference. Start with 1 tablespoon for mild flavor, or increase to 3 tablespoons for extra kick. The creamy sauce base helps temper the spice while maintaining the signature Bang Bang heat.

→ What's the best way to reheat leftovers?

Reheat in a 350°F oven for 10 minutes to restore crispiness, or use an air fryer at 375°F for 5-7 minutes. The microwave works but will soften the coating. For best results, store sauce separately and toss when reheating.

→ Can I use frozen chicken for this recipe?

Fresh chicken works best for even coating, but if using frozen, thaw completely and pat very dry before seasoning. Excess moisture prevents the almond flour coating from adhering properly and achieving that crispy texture.