Quick Low Carb Bang Bang Chicken

The first time I made bang bang chicken at home, my husband took one bite and actually asked what restaurant I ordered from. Now it is our Friday night staple, something we look forward to all week long.

Last winter when we were doing a low-carb challenge together, I discovered that swapping traditional breading for almond flour actually made this dish even better. The crunch is somehow lighter and lets the sauce shine.

Ingredients

• 1.5 lbs chicken breasts or thighs: Cut into uniform pieces so everything cooks evenly and stays tender
• 1/2 tsp salt, pepper, and garlic powder: Simple seasoning that layers beautifully with the bold sauce
• 1/2 cup almond flour: Creates the most amazing crispy coating without the carbs
• 1/4 cup grated parmesan cheese: Adds a savory depth that makes the coating irresistible
• 1/3 cup sugar-free mayonnaise: The creamy base that makes the sauce luxurious
• 2 tbsp sriracha: Adjust up or down to find your perfect heat level
• 1 tbsp rice vinegar: Cuts through the richness with just the right tang
• 1 tbsp erythritol: Balances the heat without spiking your blood sugar
• 1 tsp toasted sesame oil: That nutty finish makes the sauce taste restaurant-quality

Instructions

Get Your Oven Ready:

Preheat to 400°F and line a baking sheet with parchment paper for easy cleanup

Season the Chicken:

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

Make the Coating:

Whisk almond flour and parmesan together in a shallow dish where you can easily dredge

Coat Each Piece:

Press chicken lightly into the mixture so the coating really sticks and creates that crunch

Cook Until Golden:

Bake for 15-18 minutes, turning halfway through, until the coating is crispy and chicken is cooked through

Whisk the Sauce:

Combine mayo, sriracha, vinegar, sweetener, and sesame oil until completely smooth

Toss and Coat:

Add hot chicken directly to the sauce bowl and toss until every piece is glossy and coated

Finish and Serve:

Sprinkle with scallions and sesame seeds while still hot for the perfect finish

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This recipe became legendary in our friend group after I made it for a potluck. Three people asked for the recipe before they even finished their first helping.

Making It Extra Crunchy

Crushed pork rinds in the coating take this to another level. The texture becomes incredibly satisfying and nobody will believe it is low-carb.

Perfect Pairings

Cauliflower rice soaks up that extra sauce beautifully. Or wrap everything in butter lettuce cups for something light and fresh.

Make It Your Own

Shrimp works amazingly here and cooks even faster. Just reduce the cooking time to 8-10 minutes and watch closely so they do not toughen up.

• Double the sauce if you love things extra saucy
• Let the coated chicken rest 5 minutes before baking for better adhesion
• Keep leftovers in the fridge and reheat in the oven to maintain crunch

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This dish proves that eating low-carb never means sacrificing flavor or satisfaction. Enjoy every single bite.

Recipe FAQs

→ How spicy is this dish?

The heat level is easily customizable. With 2 tablespoons of sriracha, the sauce delivers a moderate kick that's balanced by the creamy mayonnaise and touch of sweetener. Reduce to 1 tablespoon for mild flavor, or increase up to 3 tablespoons if you love spicy food.

→ Can I make this dairy-free?

Yes. Replace the parmesan in the coating with additional almond flour or nutritional yeast. Use a dairy-free mayonnaise alternative in the sauce. The texture and flavor will still be delicious.

→ What's the best way to reheat leftovers?

Reheat in a 350°F oven for 10 minutes to restore crispiness, or use the air fryer at 375°F for 5-7 minutes. The microwave makes the coating soggy, so avoid if you want to maintain that crispy texture.

→ Can I use chicken thighs instead of breasts?

Absolutely. Thighs stay juicier and add extra richness. Just adjust cooking time by 2-3 minutes since dark meat takes slightly longer to cook through.

→ Is there a substitute for almond flour?

Pork rind crumbs work well for extra crunch and zero carbs. Crushed pork rinds create an even crispier coating. Coconut flour is another option, though the texture will be slightly denser.

→ How long does the sauce keep in the refrigerator?

The bang bang sauce stays fresh for up to a week when stored in an airtight container. Make a double batch and use it throughout the week on salads, wraps, or as a dip for vegetables.