Low Carb Bang Bang Chicken

The first time I made bang bang sauce, I accidentally doubled the sriracha and my husband spent the entire meal fanning his mouth while secretly going back for seconds. Now it is become our Friday tradition. The way that creamy spicy sauce clings to the crispy chicken creates something magical.

Last winter my sister came over during a snowstorm and we ended up making three batches because she kept eating the chicken straight off the baking sheet before I could even sauce it. That crispy coating is dangerously addictive.

Ingredients

• Chicken breasts or thighs: Thighs stay juicier but breasts work beautifully if you pound them slightly first
• Almond flour: Creates the most incredible golden crust that actually holds up to the sauce
• Parmesan cheese: Adds umami depth and helps the coating stick like a dream
• Sugar-free mayonnaise: The creamy backbone that balances all that beautiful heat
• Sriracha: Start with two tablespoons but do not be afraid to go big if you love spice
• Rice vinegar: Cuts through the richness and adds that essential tangy brightness
• Sesame oil: Just a teaspoon transforms the whole sauce into something restaurant-worthy

Instructions

Preheat your oven or air fryer:

Get that oven cranking at 400°F or set your air fryer to 375°F while you line a baking sheet with parchment paper

Season the chicken:

Toss those bite-sized pieces with salt, pepper, and garlic powder until evenly coated

Make the coating:

Whisk together the almond flour and parmesan in a shallow dish, then press each chicken piece into the mixture until thoroughly coated

Cook until golden:

Arrange chicken in a single layer and bake for 15-18 minutes or air fry for 12-15, turning halfway through until irresistibly crispy

Whisk the magic sauce:

While chicken bakes, stir together mayonnaise, sriracha, rice vinegar, sweetener, and sesame oil until completely smooth

Toss and serve immediately:

Transfer that hot chicken right into the sauce bowl and toss until every piece is coated, then sprinkle with scallions and sesame seeds

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This recipe has saved me so many times when friends announce they are coming over for dinner. I can have everything ready and on the table in under thirty minutes while looking like I put in way more effort.

Getting The Perfect Crisp

After years of making this, I learned that crowding the baking sheet is the enemy. Give each piece room to breathe and you will get that restaurant quality crunch that makes people ask if you fried it.

Sauce Variations

Sometimes I swap half the mayo for Greek yogurt when I want it lighter. Other times I add a tiny pinch of ginger powder for extra warmth. The base recipe is forgiving enough to play with.

Serving Ideas

Cauliflower rice is my go to but lettuce cups turn this into the perfect finger food for parties. I have also wrapped it in low carb tortillas for an unreal taco night situation.

• Serve extra sauce on the side because people will want to double dip
• Cucumber slices make the freshest low carb vehicle for this chicken
• The sauce keeps in the fridge for a week and goes great on everything

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Hope this becomes a staple in your house like it has in mine. There is something so satisfying about licking that last bit of spicy sauce off your fingers.

Recipe Questions & Answers

→ How spicy is Bang Bang Chicken?

The heat level is customizable with sriracha. Start with 2 tablespoons for medium spice, or reduce to 1 teaspoon for a milder version. You can always add more sauce after tossing if you prefer it hotter.

→ Can I make this in an air fryer?

Yes, air frying works perfectly. Cook at 375°F for 12-15 minutes, shaking the basket halfway through. The chicken gets extra crispy with this method and cooks slightly faster than oven baking.

→ What can I serve with this dish?

Cauliflower rice, lettuce cups, or steamed broccoli make excellent low-carb sides. For a heartier meal, pair with zucchini noodles or serve over shredded cabbage for an Asian-inspired slaw.

→ How long does the sauce keep?

The Bang Bang sauce stays fresh in an airtight container for up to 5 days. Store it separately from the chicken if making ahead, then reheat gently and toss right before serving to maintain the best texture.

→ Can I use frozen chicken?

Fresh chicken works best for even coating, but you can use thawed frozen chicken. Pat it completely dry before seasoning to ensure the almond flour mixture sticks properly and creates a crispy crust.