Quick Low Carb Bang Bang Chicken (Printable)
Crispy almond-coated chicken tossed in creamy spicy sriracha 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
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
# 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 seasoned chicken piece in the almond flour mixture, pressing lightly to ensure thorough coating.
05 - Place coated chicken pieces on the prepared baking sheet or in air fryer basket in a single layer.
06 - Bake for 15–18 minutes or air fry for 12–15 minutes, turning halfway through, until golden brown and cooked through with internal temperature reaching 165°F.
07 - While chicken cooks, whisk together mayonnaise, sriracha, rice vinegar, sweetener, and sesame oil in a bowl until completely smooth and well incorporated.
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 generously with chopped scallions and toasted sesame seeds. Serve immediately while hot.
# Expert Hacks:
01 -
- The sauce creates this incredible restaurant quality coating that makes you forget youre eating low carb
- It comes together so fast that I can make it on busy weeknights without stress
02 -
- Press the coating onto the chicken firmly or it will fall off during cooking
- Sauce the chicken right out of the oven while the surface is still hot
03 -
- Let the coated chicken sit for 10 minutes before cooking—this prevents the coating from sliding off
- Room temperature chicken cooks more evenly than cold straight from the fridge