You know that crave-worthy combo of crispy, creamy, and spicy that hits just right? That’s what this keto bang bang chicken delivers—without the carb crash. After years of experimenting with low carb meals, this recipe stands out as a personal favorite; it's fast, flavorful, and totally keto-friendly.
The secret? A golden almond flour coating for crunch and a bold sauce made with sriracha mayo and a hint of sugar-free sweetener. It captures that classic bang bang taste while keeping your macros in check.
Keto bang bang chicken isn’t just a low carb swap; it’s comfort food with a smart twist. Ready in 30 minutes, it’s my go-to when I want something satisfying, spicy, and seriously good. Once you try it, keto bang bang chicken just might become your weeknight hero too.
Why This Keto Bang Bang Chicken Recipe Stands Out
Keto bang bang chicken is more than just a low-carb twist; it’s a flavorful upgrade of a takeout classic. Originally from Chinese-American cuisine, the traditional version is heavy on breading and sugar, making it a no-go for keto eaters. This recipe changes that with a few smart swaps.
Instead of flour, keto bang bang chicken gets its crisp from almond flour and pork rinds. The creamy, spicy sauce is sweetened with erythritol, keeping the carbs low without skimping on taste.
This dish is as flexible as it is delicious; serve it over cauliflower rice, with zucchini noodles, or as a light dinner alongside a cucumber salad. Whether for meal prep or weeknight cravings, keto bang bang chicken makes sticking to your goals feel effortless.
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Ingredients
For the Chicken
- Boneless, skinless chicken thighs
- Almond flour
- Crushed pork rinds
- Eggs
- Garlic powder
- Onion powder
- Paprika
- Salt
- Black pepper
- Avocado oil for frying
For the Bang Bang Sauce
- Mayonnaise
- Sriracha sauce
- Powdered erythritol
- Rice vinegar
- Garlic powder
- Salt
For Garnish
- Sesame seeds
- Green onions, sliced
- Fresh cilantro (optional)
See recipe card for quantities.
Instructions
Mix & Prep Everything
- Set up your coating station with beaten eggs in one dish and almond flour mixture (almond flour, crushed pork rinds, and all seasonings) in another.
- Cut chicken thighs into bite-sized chunks and pat completely dry.
- Make the bang bang sauce by whisking together mayonnaise, sriracha, erythritol, rice vinegar, garlic powder, and salt.
Pro tip: Let the coating mixture and sauce sit for 5 minutes while you prep the chicken - this helps flavors meld beautifully.
Coat the Chicken
- Dip each chicken piece in beaten egg, letting excess drip off, then roll in the almond flour mixture, pressing gently to help coating stick.
- Place on a clean plate and let rest for 10 minutes to help coating set.
Expert tip: Work in small batches to keep your hands from getting too messy and ensure even coating on every piece.
Fry Until Golden
- Heat ½ inch of avocado oil in a large skillet over medium-high heat.
- When oil is ready (a drop of coating should sizzle immediately), add chicken pieces without overcrowding.
- Fry for 3-4 minutes per side until golden brown and internal temperature reaches 165°F.
Temperature tip: Don't rush this step - proper golden color means perfectly cooked chicken that's crispy outside and juicy inside.
Toss with Sauce & Serve
- Transfer hot chicken to a large bowl and immediately drizzle with bang bang sauce.
- Toss gently to coat all pieces evenly.
- Garnish with sliced green onions, sesame seeds, and fresh cilantro if desired.
- Serve immediately while coating is still crispy.
Final secret: The heat from the chicken warms the sauce perfectly and helps it stick to every delicious bite.
- Step 1: Mix & Prep Everything
Mix up your coating, prep the chicken, and whisk together the bang bang sauce.
- Step 2: Coat the Chicken
Dip each piece in egg, then coat generously in your crunchy mixture.
- Step 3: Fry Until Golden
Fry in hot oil until each piece is perfectly golden and cooked through.
- Step 4: Toss with Sauce & Serve
Toss hot chicken in sauce and serve immediately while it’s still crispy.
Hints & Expert Cooking Tips
- Save time later; Mix up a double batch of the almond flour coating and stash the extra in your freezer—it'll keep for up to 3 months and makes dinner prep a breeze next time keto bang bang chicken is on the menu.
- No pork rinds? No problem; Swap in ⅓ cup of crushed parmesan cheese for a crunchy, flavorful twist that still keeps things low carb.
- Dry chicken = crispy results; Don’t skip patting the chicken dry—moisture is the enemy of that golden crunch we want in keto bang bang chicken.
- Watch that oil; Too hot and the coating burns before the chicken's done; too cool and it turns greasy. Aim for a steady medium-high heat to nail that perfect crispy finish.
Recipe Variations & Dietary Modifications
- Keto Bang Bang Chicken and Shrimp Combo; Add 1 lb of large shrimp for a tasty surf-and-turf twist. Coat them the same way, but cook just 2–3 minutes per side.
- Air Fryer Version; Spray your coated keto bang bang chicken with avocado oil and air fry at 380°F for 12–15 minutes, flipping halfway. You’ll use less oil and still get that crave-worthy crunch.
- Dairy-Free Option; Use an avocado oil-based mayo and double-check your sriracha—most are dairy-free, but always read the label.
- Extra Spicy Version; Add ½ teaspoon cayenne to the coating and bump sriracha to 4 tablespoons. Feeling bold? Toss in a minced jalapeño for extra kick.
- Meal Prep Friendly; Keto bang bang chicken stays fresh in the fridge for up to 4 days. Store the sauce separately to keep that crispy coating intact until it’s dinner time.
Equipment
Essential tools for success:
- Large skillet or wok - Cast iron works best for even heat distribution and maximum crispiness
- Meat thermometer - Ensures perfectly cooked chicken every time
- Fine mesh strainer - Helps remove coating crumbs from oil for cleaner frying
- Shallow dishes for breading - Makes the coating process cleaner and more efficient
Budget-friendly alternatives: A regular non-stick pan works fine, though you might need to adjust heat slightly. No thermometer? Cut a piece open to check - juices should run clear with no pink remaining.
Storage & Meal Prep Tips
- Refrigerator Storage; Store your cooked keto bang bang chicken in an airtight container for up to 4 days. Keep the sauce separate to preserve the crispy coating. Reheat in a 350°F oven for 5–7 minutes to bring back that just-fried crunch.
- Freezing Instructions; Freeze the coated but uncooked chicken pieces on a baking sheet first, then transfer them to freezer bags. They’ll keep for up to 3 months. Cook straight from frozen—just add 2–3 minutes per side.
- Make-Ahead Strategy; The sauce can be made up to a week ahead and stored in the fridge. You can also coat the chicken and refrigerate it for up to 24 hours; it helps the coating set and gives you even better results when it’s time to cook.
The Crispy Secret No One Tells You
When I first tried making keto bang bang chicken at home, it was good, but something was missing. The flavor was spot on, but the coating? Not quite that ultra-crisp magic I remembered from restaurant versions. After a bit of experimenting (and one call to a chef friend), I uncovered a trick that completely changed the game.
The secret? Let the coated chicken rest on a wire rack in the fridge for 30 minutes before frying. That chill time firms up the crust so it sticks like a dream and fries to golden perfection. It’s a small step most home cooks skip, but it’s the key to getting that pro-level crunch in your keto bang bang chicken; trust me, it’s worth the wait.
FAQ
How long does chicken bang bang last in the fridge?
Cooked keto bang bang chicken will stay fresh in the fridge for up to 4 days. Store it in an airtight container and keep the sauce separate to maintain that crispy coating. When you’re ready to reheat, use a 350°F oven for about 5–7 minutes to bring back the crunch.
What side dishes go with bang bang chicken?
Cauliflower rice is a classic low-carb pairing, but it’s also great with zucchini noodles, a fresh cucumber salad, or even roasted veggies. Want to keep it finger-food friendly? Try it with keto slaw or wrapped in lettuce cups.
How do you make bang bang chicken simply cook?
To simplify the process, use pre-cut chicken tenders and an air fryer. Coat the chicken, spray with oil, and cook at 380°F for 12–15 minutes, flipping halfway. The sauce takes just minutes to mix; sweet, spicy, and totally sugar-free.
Can I adjust the spice level in bang bang chicken?
Definitely! For a milder version, reduce the sriracha or skip the cayenne in the coating. If you like it hot (we see you), crank up the sriracha, toss in a minced jalapeño, or add a dash of hot sauce to the mix. Your heat, your rules.
Crispy, Saucy, and 100% Keto-Approved
This keto bang bang chicken is proof that going low-carb doesn’t mean letting go of bold, addictive flavor. That crispy almond flour coating and spicy-sweet sugar-free sauce bring all the comfort of the original dish; without the carb overload. Whether you serve it with cauliflower rice, enjoy it as a party appetizer, or prep it ahead for busy nights, it’s a recipe that just works, again and again.
Once you fall in love with this sauce (and trust me, you will), try it on my Bang Bang Chicken Skewers Recipe for a fun twist, or mix things up with these juicy Honey Garlic Chicken Bites Recipe , another crowd favorite in my kitchen.
Ready to make this crispy keto chicken dish your go-to? Give it a try tonight and tell us how it turned out! Drop a comment, share a photo, and don’t forget to rate the recipe—it helps other keto foodies find their next dinner favorite.
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Pairing
These are my favorite dishes to serve with this Keto Bang Bang Chicken Recipe:
Keto Bang Bang Chicken
Equipment
- 1 Large skillet
- 1 Wire rack
- 1 Baking sheet
- 1 Mixing bowls
- 1 Meat thermometer
- 1 Shallow breading dishes
Ingredients
For the Chicken
- 2 lbs boneless, skinless chicken thighs cut into bite-sized pieces
- 1 cup almond flour
- 0.5 cup crushed pork rinds
- 2 large eggs beaten
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- Avocado oil for frying
For the Bang Bang Sauce
- 0.5 cup mayonnaise sugar-free
- 3 tablespoon sriracha
- 2 tablespoon powdered erythritol
- 1 tablespoon rice vinegar
- 1 teaspoon garlic powder
- salt pinch
For Garnish
- 2 green onions sliced
- 1 tablespoon sesame seeds
- Fresh cilantro optional
Instructions
- Set up two bowls; one with beaten eggs, one with almond flour, pork rinds, and seasonings.
- Pat dry and cut chicken into bite-sized chunks.
- Whisk mayo, sriracha, erythritol, vinegar, garlic powder, and salt in a bowl.
- Dip chicken in egg, then almond flour mix; press to help it stick.
- Place coated chicken on wire rack; refrigerate for 30 minutes.
- Heat avocado oil in skillet; fry chicken 3–4 min per side until golden and 165°F inside.
- Place hot chicken in a bowl; toss with sauce. Garnish and serve immediately.
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