Low Carb Bang Bang Chicken (Print)
Crispy chicken bites tossed in spicy creamy sauce
# 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, 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
# 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 - Toss chicken pieces with salt, black pepper, and garlic powder in a bowl 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 pieces in a single layer on the prepared baking sheet or in air fryer basket.
06 - Bake for 15-18 minutes or air fry for 12-15 minutes, turning halfway through, until golden brown and cooked through.
07 - While chicken cooks, whisk together mayonnaise, sriracha, rice vinegar, sweetener, and sesame oil in a bowl until smooth and fully incorporated.
08 - Transfer cooked chicken immediately to the bowl with sauce. Toss gently to coat evenly. Plate and garnish with scallions and sesame seeds. Serve hot.
# Expert Advice:
01 -
- You get all the restaurant flavor with almost none of the carbs thanks to almond flour
- The sauce comes together in thirty seconds flat but tastes like you simmered it for hours
02 -
- Saucing the chicken while it is piping hot makes the coating soften slightly which I actually prefer
- Letting the coated chicken sit for 5 minutes before cooking helps the almond flour adhere better
03 -
- Pat your chicken really dry before coating it or the almond flour will not stick properly
- Let the sauce sit for 10 minutes before using to let the flavors meld together