Keto Bang Bang Chicken (Print)
Crunchy, spicy chicken with a rich, tangy sauce—low-carb comfort for easy weeknight meals.
# Ingredients:
→ Chicken
01 -
900 g boneless, skinless chicken thighs, cut into bite-sized pieces
→ Breading
02 -
120 g almond flour
03 -
30 g crushed pork rinds
04 -
2 large eggs, beaten
05 -
1 teaspoon garlic powder
06 -
1 teaspoon onion powder
07 -
1 teaspoon paprika
08 -
0.5 teaspoon fine sea salt
09 -
0.25 teaspoon ground black pepper
10 -
Avocado oil, for shallow frying
→ Bang Bang Sauce
11 -
120 g sugar-free mayonnaise
12 -
45 ml sriracha sauce
13 -
20 g powdered erythritol
14 -
15 ml rice vinegar
15 -
1 teaspoon garlic powder
16 -
Pinch salt
→ Garnish
17 -
2 green onions, thinly sliced
18 -
1 tablespoon sesame seeds
19 -
Fresh coriander leaves, optional
# Steps:
01 -
Pat the chicken thighs dry and slice into uniform bite-sized pieces.
02 -
Set up two shallow dishes: one with the beaten eggs, the other with almond flour, crushed pork rinds, garlic powder, onion powder, paprika, salt, and black pepper combined.
03 -
In a bowl, whisk together mayonnaise, sriracha, powdered erythritol, rice vinegar, garlic powder, and a pinch of salt until smooth and creamy.
04 -
Dip each chicken piece first into the beaten egg, then dredge thoroughly in the almond flour mixture, pressing gently to ensure an even coating.
05 -
Arrange coated chicken pieces on a wire rack set over a baking sheet and refrigerate for 30 minutes to help the coating adhere.
06 -
Heat avocado oil in a large skillet over medium heat. Fry the chilled chicken pieces in batches for 3–4 minutes per side until golden brown and the internal temperature reaches 74°C.
07 -
Transfer hot, cooked chicken to a large mixing bowl. Drizzle with Bang Bang sauce and toss to coat. Garnish with sliced green onions, sesame seeds, and fresh coriander if desired. Serve immediately.
# Additional Notes:
01 -
Ensure the oil is hot before frying for optimal crispiness and to prevent the coating from absorbing excess oil.