Bold Keto Bang Bang Chicken

This low-carb bang bang chicken hits all the right notes—crunchy, a little spicy, and sweet with some heat. Forget takeout, you can throw it together at home with keto-friendly swaps. The chicken bites are tender on the inside with a crispy, nutty shell, and the rich sauce has a nice kick that keeps things exciting.

Crispy Ingredients List

• Chicken thighs, boneless and skinless: these stay juicy and taste great, plus they’re easy to cook
• Almond flour: perfect for a crunchy, gluten-free crust—finely ground works best
• Pork rinds, crushed: for extra crunch and solid keto points; plain types keep the taste balanced
• Eggs, large: make the coating stick well and add a little richness—grab local eggs if possible
• Onion powder and garlic powder: these bring deeper flavor—buy smaller bottles so they don’t get stale
• Paprika: a touch of warmth and smoky color—Hungarian style gives great flavor
• Salt and pepper: basics you don’t want to skip since they tie it all together
• Avocado oil: amazing for frying as it handles high heat—get a light version if you can
• Mayonnaise: forms the creamy sauce base—pick one with olive or avocado oil for a lighter feel
• Sriracha: this is your heat—add as much as you want, depending on how spicy you like things
• Powdered erythritol: sweet features, no sugar—make sure it’s really fine so the sauce isn’t gritty
• Rice vinegar: gives a zesty hit—choose the plain kind for less sweetness
• Sesame seeds and green onions: a pop of flavor and a pretty finishing touch—bright onions look the best
• Cilantro, fresh: not required but adds a fresh green vibe

Simple Cooking Steps

Top with Sauce and Garnish:

Toss the hot, freshly fried chicken bits in your creamy sauce. Sprinkle with sesame seeds and sliced green onions, and if you like, a handful of fresh cilantro. Dig in right away so the crust stays crisp.

Frying Time:

Fill a big skillet with avocado oil up to about half an inch. Get it nice and hot over medium. Cook chicken a few at a time (don’t crowd them in). Let them sizzle on both sides for 3 to 4 minutes until golden with the insides cooked through—165°F is perfect. Move each batch to a rack to keep them crunchy.

Breading Process:

Drop a piece of chicken into the beaten eggs so it gets coated everywhere, then roll it right into the nutty, pork rind mix. Press a bit so it sticks well. This extra step makes them super crisp.

Chill the Chicken:

Lay out all your breaded chicken pieces on a rack over a baking tray. Slide the tray into the fridge for 30 minutes. This helps the coating firm up so it won’t fall off in the oil.

Mix Up the Sauce:

Grab a bowl and whisk together the mayo, rice vinegar, sriracha, sweetener, garlic powder, and a pinch of salt until smooth. Taste it—add more heat or sweet to your liking.

Prepping the Chicken:

Pat your chicken super dry with some kitchen paper so the coating sticks. Cut into bite-size pieces so they cook evenly. Keeping them the same size prevents some bits from overcooking.

Breading Station Setup:

Get two bowls: one with beaten eggs and one with your mix of almond flour, pork rinds, onion powder, garlic powder, paprika, salt, and pepper. Use your hands to blend the dry bowl until the spices look mixed up. This way, every piece turns out tasty.

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Can’t beat how almond flour with crushed pork rinds keeps the chicken super juicy. I once made this for a keto-skeptic friend, and halfway into dinner she demanded the directions. Not to brag, but this sauce made my cousins regulars at my table.

Storing Leftovers

Pop any leftover chicken into a sealed container and stash it in the fridge for up to three days. When you’re ready to eat, warm it up gently in a hot pan or oven to get that crispiness back. Keep the sauce separate and just toss them together before serving.

Swaps for Ingredients

If you want lean meat, swap in chicken breast—but keep an eye so it doesn’t dry out in the pan. Coconut flour also works for the coating if you want a change in flavor. No sriracha? Use your go-to hot sauce for a different twist.

Perfect Ways to Serve

Throw these bites over some shredded lettuce or crisp cabbage to catch the sauce. I like pairing them with cauliflower rice for a full-on keto dinner. They’re also awesome as skewers or pop-in-your-mouth snacks at a get-together.

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A Little Background

This dish takes inspiration from Chinese street food, where chicken is topped with spicy peanut sauce. The American take usually skips the peanuts for a mayo-chili sauce so more people will eat it. With this keto-friendly spin, you still get all that sweet heat—just better for you.

Recipe FAQs

→ What’s the best cut of chicken for this dish?

The juiciest, most flavorful choice is boneless, skinless chicken thighs. If you want, you can go with breast meat too—it works just fine.

→ How do you achieve a crispy coating without breadcrumbs?

Skip the bread and use almond flour mixed with crushed pork rinds. Fry them up and you’ll get a super crisp bite, and your carbs stay low.

→ Can the Bang Bang sauce be made less spicy?

Sure thing! Just cut back on the sriracha or switch to a gentler hot sauce. Adjust it to however much heat you want.

→ What type of oil is best for frying?

Avocado oil is great because it can handle lots of heat and doesn’t mess with the flavor. It’s a good choice for frying safely and cleanly.

→ How should leftovers be stored?

Tuck the chicken and sauce away in two airtight containers. Set them in the fridge—three days max and you’re good.