Quick Low Carb Bang Bang Chicken (Printable Version)

Crispy almond-coated chicken in spicy, tangy cream sauce.

# What You'll Need:

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

05 - 1/2 cup almond flour

06 - 1/4 cup grated parmesan cheese

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

12 - 2 tbsp chopped fresh scallions

13 - 1 tbsp toasted sesame seeds

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 adhere coating thoroughly.

05 - Place coated chicken pieces on the prepared baking sheet in a single layer or in air fryer basket without overcrowding.

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 completely smooth.

08 - Transfer cooked chicken immediately to the bowl with sauce. Toss gently until all pieces are evenly coated.

09 - Transfer to a serving platter. Sprinkle with chopped scallions and toasted sesame seeds. Serve hot.

01 -

The sauce hits every flavor note, creamy heat balanced with tang and just enough sweet to keep you coming back for bite after bite
That almond flour parmesan crust gets impossibly crispy in the oven or air fryer, creating the perfect texture contrast against the velvety coating
From prep to plate in 25 minutes flat, making it totally doable on busy weeknights when takeout sounds tempting but you want to stay on track

02 -

Sauce the chicken immediately after cooking while its still hot, or the coating will start to soften and youll lose that precious crunch
Letting the coated chicken sit on the baking sheet for more than a few minutes before cooking makes the breading soggy, so work quickly once you start dredging

03 -

Cut your chicken into uniform pieces so everything cooks at the same rate and you dont end up with some dry while others are still raw in the middle
Double the sauce recipe and keep it in the fridge for the next three days, because you will absolutely want to drizzle it over everything from eggs to burgers