Keto Bang Bang Chicken

Crispy, spicy, and full of sweet-heat flavor, this Keto Bang Bang Chicken is everything you crave from a takeout favorite but made entirely low-carb in your own kitchen. The chicken bites come out tender and juicy inside with a golden, nutty crust, and the creamy bang bang sauce packs just enough kick to keep things interesting.

Ingredients

• Boneless skinless chicken thighs: gives you juicy and flavorful bites plus they cook evenly
• Almond flour: creates a crunchy grain-free coating look for finely ground fresh almond flour for best results
• Crushed pork rinds: adds extra crunch and helps keep it keto choose unseasoned for a neutral flavor
• Large eggs: helps the coating stick and adds richness farm-fresh eggs are ideal
• Garlic powder and onion powder: bring savory depth always buy in small quantities for max freshness
• Paprika: adds a smoky color and warmth Hungarian paprika is my favorite for this
• Salt and black pepper: essential basics that bring everything together
• Avocado oil: is great for frying because of its high smoke point go for a light-tasting variety
• Mayonnaise: forms the creamy base of the sauce choose one made with avocado or olive oil for a cleaner profile
• Sriracha: provides heat and tang use your favorite brand or adjust to your spice level
• Powdered erythritol: keeps the sauce sweet without sugar make sure it is finely powdered to avoid grittiness
• Rice vinegar: adds brightness use unseasoned for a light tang
• Green onions and sesame seeds: make for a fresh, nutty garnish grab bright green firm onions for the best look
• Fresh cilantro: totally optional but adds a pop of color and herby freshness

Step-by-Step Instructions

Prepare the Breading Station:

Set out one bowl with beaten eggs and another with almond flour, pork rinds, garlic powder, onion powder, paprika, salt, and pepper. Mix the dry bowl thoroughly with your fingers to ensure even spice distribution. This will make sure every bite of chicken is well seasoned.

Prepare the Chicken:

Pat chicken thighs very dry with paper towels to help the coating stick. Cut into even bite-sized chunks for quick and uniform cooking. By keeping the pieces similar in size, you avoid uneven frying.

Make the Bang Bang Sauce:

In a mixing bowl, whisk together mayonnaise, sriracha, powdered erythritol, rice vinegar, garlic powder, and a pinch of salt until completely smooth and creamy. Taste and adjust sriracha or erythritol to your desired balance of sweet and spicy.

Bread the Chicken:

Dip each piece of chicken first into the eggs, coating all sides well, then roll thoroughly in the almond flour and pork rind mixture. Press each piece gently so the coating clings. This two-step process gives you the crispiest possible crust.

Chill the Chicken:

Lay coated chicken pieces on a wire rack set over a baking sheet and refrigerate for 30 minutes. Resting helps the coating set and prevents it from falling off during frying.

Fry the Chicken:

Pour avocado oil into a large skillet to about half an inch deep and heat over medium heat until shimmering. Fry chicken in batches, making sure not to overcrowd the skillet, and cook 3 to 4 minutes per side until deep golden and the chicken registers 165 degrees inside. Move fried pieces onto a clean rack so they stay crisp.

Sauce and Serve:

While still hot, toss chicken pieces in the bang bang sauce just until coated. Garnish with sliced green onions, a sprinkle of sesame seeds, and cilantro if using. Serve right away for the crispiest texture.

Pin

I love how the almond flour and pork rinds lock in moisture and flavor. One night I served this for my best friend who doubted keto food, and halfway through the meal she asked for the recipe. The sauce alone has turned several people in my life into repeat dinner guests.

Storage Tips

Store leftover chicken in an airtight container in the fridge for up to three days. Reheat gently in a skillet or oven to restore crispiness. Keep the sauce separate and only toss before serving.

Ingredient Substitutions

Swap chicken thighs for chicken breast if you prefer leaner meat, but keep an eye on cook time to prevent drying. You can use coconut flour instead of almond flour for a different crust flavor, or try a touch of hot sauce in place of sriracha for variety.

Serving Suggestions

Serve over a simple bed of shredded cabbage or crunchy lettuce to soak up the extra sauce. I also love making a bowl with cauliflower rice for a filling but still keto-friendly dinner. For a party, these make fantastic skewers or finger food bites.

Pin

Cultural and Historical Context

Bang Bang Chicken originally comes from Chinese street food, where shredded chicken gets drizzled with a spicy peanut sauce. The American version, popular in restaurants, swaps in a creamy chili-mayo sauce for wider appeal. This keto adaptation keeps the addictive sweet and spicy flavor with a healthier twist.

Recipe FAQs

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

Boneless, skinless chicken thighs offer juicy texture and deep flavor, but breast meat can also be used if preferred.

→ How do you achieve a crispy coating without breadcrumbs?

Almond flour and crushed pork rinds create a crunchy exterior when fried, keeping the dish low in carbs.

→ Can the Bang Bang sauce be made less spicy?

Absolutely. Adjust the amount of sriracha to your heat preference or use a milder hot sauce.

→ What type of oil is best for frying?

Avocado oil is recommended for its high smoke point and neutral taste, making frying safer and healthier.

→ How should leftovers be stored?

Store cooked chicken and sauce separately in airtight containers in the refrigerator for up to 3 days.