Quick Low Carb Bang Bang Chicken (Printable View)
Crispy chicken bites in creamy spicy sauce, ready in 25 minutes
# Ingredient List:
→ 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 preferred)
08 - 2 tbsp sriracha or other chili sauce
09 - 1 tbsp rice vinegar
10 - 1 tbsp granulated erythritol or low-carb sweetener
11 - 1 tsp toasted sesame oil
→ Garnish
12 - 2 tbsp chopped fresh scallions
13 - 1 tbsp toasted sesame seeds
# How to Prepare:
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 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 cooking, 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 all pieces evenly with the bang bang sauce.
09 - Transfer to a serving platter. Sprinkle with chopped scallions and toasted sesame seeds. Serve hot.
# Expert Suggestions:
01 -
- You get all that restaurant-style flavor in just 25 minutes
- The almond flour coating creates an irresistible crunch without carbs
02 -
- Transfer chicken to sauce immediately while piping hot for better adhesion
- Don't overcrowd the baking sheet or pieces will steam instead of crisp
03 -
- Pat chicken dry before seasoning for better coating adherence
- Room temperature chicken cooks more evenly