Bang Bang Keto Chicken (Print Version)
Super crunchy chicken dunked in tangy, spicy sauce. Your low-carb friend for laid-back, tasty dinners.
# Ingredients:
→ Chicken
01 -
Slice 900 g of boneless, skinless chicken thighs into small, bite-size chunks
→ Breading
02 -
Avocado oil to shallow fry
03 -
1 teaspoon onion powder
04 -
0.25 teaspoon ground black pepper
05 -
1 teaspoon garlic powder
06 -
2 large eggs, whisked
07 -
30 g pork rinds, crushed
08 -
120 g almond flour
09 -
1 teaspoon paprika
10 -
0.5 teaspoon fine sea salt
→ Bang Bang Sauce
11 -
45 ml sriracha
12 -
Pinch of salt
13 -
1 teaspoon garlic powder
14 -
120 g sugar-free mayo
15 -
15 ml rice vinegar
16 -
20 g erythritol (powdered)
→ Garnish
17 -
Fresh coriander leaves, if you want
18 -
2 green onions, chopped up thin
19 -
1 tablespoon sesame seeds
# Steps:
01 -
Pop the hot chicken into a big bowl, pour Bang Bang sauce over it, and gently stir so everything’s coated. Sprinkle green onions, sesame, and some coriander on top if you’re into it. Eat right away.
02 -
Warm a big skillet with avocado oil on medium heat. Cook the cold chicken pieces in a few batches for about 3–4 minutes each side. They should turn golden and read 74°C inside.
03 -
Set your breaded chicken on a rack over a baking tray, then put it in the fridge for half an hour. This makes the coating stick better.
04 -
Start by dipping your chicken pieces into the eggs, then cover them well in the flour mixture. Press a bit so it sticks.
05 -
Grab a bowl and mix mayo, sriracha, powdered erythritol, vinegar, garlic powder, and a small pinch of salt. Keep mixing till everything’s smooth.
06 -
Lay out two shallow bowls: one for the eggs, the other for almond flour, pork rinds, garlic powder, onion powder, paprika, salt, and pepper all mixed together.
07 -
Dry the chicken with paper towels and chop it up into even small pieces.
# Notes:
01 -
Make sure the oil's good and hot before you start frying. That way, your chicken will come out nice and crispy instead of soggy.