Quick Low Carb Bang Bang Chicken

My youngest brother came home from college raving about this bang bang chicken hed discovered at a restaurant, insisting I had to recreate a low-carb version. I spent three weekends tweaking the sauce balance until my husband finally admitted he couldnt stop eating it straight from the bowl. Now its the one recipe my entire family actually agrees on.

Last winter when we were snowed in for three days, I made this four times because everyone kept requesting it. My daughter claimed she could eat the entire batch herself, and honestly, I wasnt far behind her.

Ingredients

• Chicken: Thighs stay juicier but breasts work beautifully too, just dont skip cutting into uniform pieces so everything cooks evenly
• Almond flour and parmesan: This coating creates the most incredible crunch, almost better than real breadcrumbs
• Mayonnaise: Use a good quality mayo here since its the foundation of the sauce
• Sriracha: Start with less if youre heat-sensitive, you can always add more
• Rice vinegar: Adds just enough brightness to cut through the rich sauce
• Sesame oil: A little goes a long way for that authentic Asian-inspired flavor

Instructions

Get your oven ready:

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

Season the chicken:

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

Make the crispy coating:

Mix almond flour and parmesan in a shallow dish, then press each chicken piece into the mixture

Arrange for cooking:

Space out the coated chicken on your prepared baking sheet so air can circulate

Cook until golden:

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

Whisk the magic sauce:

Combine mayonnaise, sriracha, rice vinegar, sweetener, and sesame oil until completely smooth

Coat and serve:

Toss the hot chicken immediately in the sauce, then top with scallions and sesame seeds

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This recipe has become my go-to for potlucks because it travels well and people literally crowd around the serving bowl. My neighbor now texts me whenever she smells sesame oil wafting from my kitchen.

Making It Your Own

Ive learned that crushed pork rinds mixed into the almond flour coating add extra crunch if you want to get fancy. Sometimes I use shrimp instead of chicken, and honestly, the sauce works beautifully on both.

Serving Suggestions

Cauliflower rice soaks up that extra sauce perfectly, or serve it in lettuce cups for a lighter approach. A crisp white wine cuts through the richness nicely.

Make Ahead Magic

The sauce keeps for a week in the fridge, and Ive even breaded the chicken ahead and stored it between parchment sheets. Just pop it in the oven when youre ready.

• Double the sauce recipe if you're serving a crowd
• Let leftovers rest in the sauce overnight for even more flavor
• Reheat in the air fryer to restore the crispy coating

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This dish started as an experiment and ended up as a staple, and I think it might just become one of yours too.

Recipe FAQs

→ Can I make this in an air fryer?

Yes, the air fryer works beautifully. Cook at 375°F for 12-15 minutes, turning halfway through for even crisping.

→ How can I adjust the spice level?

Reduce or increase the sriracha to your preference. Start with 1 tablespoon for mild heat, or add extra chili sauce for more kick.

→ What can I serve with this?

Cauliflower rice, lettuce cups, or steamed broccoli work perfectly. The creamy sauce also pairs well with crisp vegetables like cucumber or bell peppers.

→ Can I use a different protein?

Shrimp cooks faster and works wonderfully with the sauce. Firm tofu also works—press it first and adjust cooking time accordingly.

→ How long does this keep in the refrigerator?

Store in an airtight container for up to 3 days. Reheat in the oven at 350°F to maintain crispiness, or enjoy cold over salads.