Keto Bang Bang Chicken

Keto chicken tossed in bang bang sauce with garnishes

Crispy, spicy, and low-carb—this Keto Bang Bang Chicken brings restaurant-level flavor to your weeknight dinner with a crunchy almond flour coating and sweet-heat sauce.

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Course: Appetizer, dinner

Cuisine: American, Chinese-American

Prep Time: 15

Cook Time: 15

Chill Time: 30

Total Time: 1

Servings:

Calories: 420kcal

Cost: $12

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.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition