Quick Low Carb Bang Bang Chicken (Printable)

Crispy almond-coated chicken tossed in a creamy spicy sauce. Quick, satisfying, and perfect for weeknight dinners.

# 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 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

# 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 - 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. Dredge each chicken piece in the mixture, pressing lightly to adhere.
04 - Place coated chicken on the prepared baking sheet in a single layer or in air fryer basket without overcrowding.
05 - Bake for 15–18 minutes or air fry for 12–15 minutes, turning halfway through, until golden brown and internal temperature reaches 165°F.
06 - While chicken cooks, whisk together mayonnaise, sriracha, rice vinegar, sweetener, and sesame oil in a bowl until smooth and creamy.
07 - Transfer cooked chicken immediately to the bowl with sauce. Toss gently to coat each piece evenly with the spicy cream mixture.
08 - Transfer to a serving platter. Sprinkle with chopped scallions and toasted sesame seeds. Serve immediately while hot.

# Expert Tips:

01 -
  • The almond flour parmesan coating creates an irresistible crunch without the carb heavy breading
  • That bang bang sauce hits every flavor note creamy tangy spicy with just enough sweetness to round it out
  • From prep to plate in under 30 minutes making it perfect for weeknight dinners when you want something special
02 -
  • Work quickly when tossing the chicken in the sauce the coating stays crispiest when the chicken is piping hot
  • Space your chicken pieces evenly on the baking sheet if theyre too crowded theyll steam instead of getting crispy
  • Let the sauce sit for 5 minutes before serving the flavors meld together beautifully and it thickens slightly
03 -
  • Pat your chicken pieces completely dry before seasoning them this helps the coating adhere better and creates a superior crunch
  • Let the coated chicken sit for 10 minutes before cooking this gives the almond flour time to hydrate and stick to the chicken

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