Quick Low Carb Bang Bang Chicken (Printable)
Crispy almond-coated chicken in a creamy spicy sauce. Ready in 25 minutes, this low-carb Asian-inspired dish delivers restaurant-quality flavor with just 5g carbs per serving.
# What You'll 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 preferred)
08 - 2 tbsp sriracha or 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
# Steps:
01 - Preheat oven to 400°F or air fryer to 375°F. Line 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. Dredge each chicken piece in mixture, pressing lightly to adhere coating.
04 - Place coated chicken on prepared baking sheet or in air fryer basket in single layer.
05 - Bake for 15–18 minutes or air fry for 12–15 minutes, turning halfway through, until golden brown and cooked through.
06 - Whisk mayonnaise, sriracha, rice vinegar, sweetener, and sesame oil in bowl until smooth and well combined.
07 - Transfer cooked chicken immediately to bowl with sauce. Toss gently until evenly coated.
08 - Transfer to serving platter. Garnish with scallions and sesame seeds. Serve hot.
# Expert Tips:
01 -
- The sauce hits that perfect balance of creamy heat that keeps you going back for just one more bite
- Almond flour creates this incredibly crispy coating without any of the carb guilt
02 -
- Pat the chicken dry before seasoning or the coating will slide right off
- Sauce the chicken immediately after cooking while it is still hot for maximum cling
03 -
- Sriracha brands vary wildly in heat, start with less and add more to taste
- Room temperature chicken coats more evenly than cold from the fridge