Save This Asian-inspired dish features tender chicken pieces coated in a crispy almond flour and parmesan crust, then tossed in a rich, creamy sauce with just the right amount of heat. The coating creates a satisfying crunch while keeping carbs minimal, and the spicy-sweet sauce delivers that beloved Bang Bang flavor without the sugar. Ready in under 30 minutes, it's an excellent choice for weeknight dinners or meal prep.
The first time I made Bang Bang Chicken, my kitchen smelled like the takeout place downtown but without the guilt. My husband actually asked if I'd ordered delivery. That crispy, spicy, creamy sauce clinging to tender chicken bits is something special.
Last Tuesday, I made this for my sister who's doing keto. She took one bite and immediately asked for the recipe. Now it's in her regular rotation, and she texts me every time she makes it.
Ingredients
- 1.5 lbs chicken breasts or thighs: Cutting into uniform bite-sized pieces helps everything cook evenly and coat perfectly
- 1/2 tsp each salt, black pepper, and garlic powder: This simple seasoning blend goes a long way to build flavor foundation
- 1/2 cup almond flour: The secret to that low-carb crunch that holds up beautifully under sauce
- 1/4 cup grated parmesan cheese: Adds savory depth and helps the coating adhere better
- 1/3 cup mayonnaise: Creates that creamy base we all love in Bang Bang sauce
- 2 tbsp sriracha: Adjust up or down based on your spice comfort level
- 1 tbsp rice vinegar: Cuts through the richness with just the right tang
- 1 tbsp erythritol: Balances the heat and acid without spiking your blood sugar
- 1 tsp toasted sesame oil: A little goes a long way for that authentic Asian-inspired finish
- 2 tbsp chopped scallions and 1 tbsp sesame seeds: Fresh garnish that makes it look as good as it tastes
Instructions
- Get your oven ready:
- Preheat to 400°F and line a baking sheet with parchment for easy cleanup
- Season the chicken:
- Toss those bite-sized pieces with salt, pepper, and garlic powder until evenly coated
- Make the coating:
- Whisk almond flour and parmesan together, then press each chicken piece into the mixture
- Cook until golden:
- Bake 15 to 18 minutes, flipping halfway, or air fry at 375°F for 12 to 15 minutes
- Whisk up the sauce:
- Combine mayonnaise, sriracha, rice vinegar, sweetener, and sesame oil until smooth
- The toss that matters:
- Drop hot chicken directly into sauce and turn gently until every piece is coated
- Finish with flair:
- Top with fresh scallions and sesame seeds while still hot
Save This dish became my go-to for busy weeknights when I want something that feels indulgent but keeps me on track. My friend Sarah called it restaurant-quality comfort food.
Making It Extra Crispy
The almond flour coating works beautifully on its own, but I've discovered a game-changer. Adding a tablespoon of crushed pork rinds takes the crunch to another level without affecting the carb count significantly.
Sauce Balance Secrets
Sriracha brands vary wildly in heat intensity. Start with less and taste your sauce as you go. The sweetener should just barely tame the heat, not make it sweet.
Serving Ideas That Work
Cauliflower rice soaks up that sauce beautifully, but lettuce cups keep things refreshingly light. Sometimes I just eat it straight from the bowl with a fork.
- The sauce thickens as it sits, so toss quickly
- Double the sauce if you love that coating ratio
- Leftovers reheat surprisingly well in the air fryer
Save This recipe proves low-carb eating never means sacrificing flavor or satisfaction. Enjoy every bite.
Common Questions
- → Can I make the sauce less spicy?
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Absolutely, simply reduce the sriracha amount or substitute with a milder chili sauce. You can also add extra sweetener to balance the heat according to your preference.
- → Is the air fryer or oven method better?
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Both methods yield delicious results. The air fryer typically produces a crispier exterior in less time, while the oven is great for larger batches and creates perfectly golden, evenly cooked pieces.
- → How long do leftovers keep?
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Store leftover coated chicken in an airtight container in the refrigerator for up to 3 days. For best results, keep the sauce separate and reheat the chicken in the oven or air fryer to maintain crispiness.
- → Can I use different proteins?
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Yes, shrimp works beautifully with a shorter cooking time, while tofu can be pressed and cubed for a vegetarian option. Just adjust cooking times accordingly.
- → What can I serve alongside?
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Cauliflower rice, steamed broccoli, roasted Asian vegetables, or lettuce cups make excellent low carb pairings. The dish also complements konjac noodles or shirataki rice well.
