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Spicy, crunchy, and bursting with that sweet kick, these low-carb Bang Bang Chicken bites hit all the notes you want from your favorite takeout, but you can dish them up in your own kitchen without the carbs. The chicken gets juicy in the middle and crispy on the outside, with a golden nutty crust. And that creamy, zippy sauce? It's just the right amount of heat—it keeps every bite exciting.
Flavor-Packed Ingredients
- Almond flour: Makes an awesome crispy coating—use the freshest, finely-ground kind
- Crushed pork rinds: Kicks up the crunch and sticks with keto—choose plain for best taste
- Large eggs: Binds everything together and gives a little richness—fresh eggs are best
- Boneless skinless chicken thighs: Stays juicy and cooks up evenly in bite sizes
- Paprika: Offers deep color and warm flavor—I love Hungarian paprika for this
- Garlic powder and onion powder: Add big flavor—buy small jars so they don’t go stale
- Avocado oil: Awesome for frying and won’t smoke out your kitchen—look for a mild type
- Mayonnaise: Creamy base for the sauce—pick a version with olive or avocado oil for a lighter bite
- Sriracha: Delivers the spicy tang—use any brand or more/less to taste
- Powdered erythritol: Keeps it sweet, zero sugar—fine powder keeps sauce smooth
- Rice vinegar: Light and tangy—go for unseasoned
- Salt and black pepper: Brings everything together
- Green onions and sesame seeds: Bright fresh finish and some crunch—snag snappy, firm onions
- Fresh cilantro: Adds a pop of bright green—totally optional
Simple Directions
- Sauce It Up:
- Mix the mayonnaise, sriracha, powdered erythritol, rice vinegar, garlic powder, and a pinch of salt in a bowl. Whisk until the sauce is super smooth. Want it hotter or sweeter? Just tweak the sriracha or erythritol.
- Get Chicken Ready:
- Chop the chicken thighs into bite-sized pieces so they cook up evenly. Dab them dry with paper towels—helps the crust stick!
- Prep the Crunch Station:
- Set out two bowls—one with beaten eggs, the other with almond flour, pork rinds, garlic powder, onion powder, paprika, salt, and pepper. Blend the dry bits together with your hands to spread the flavor around.
- Coat Your Chicken:
- Take a piece, dunk it in egg, then roll it all around in the flour and pork rind mix. Press so the crunch sticks on good. Repeat for every piece.
- Give It a Chill:
- Set all those coated bits on a wire rack over a baking tray, then chill in the fridge for half an hour. This makes sure the crust doesn't fall off when cooking.
- Fry Time:
- Heat avocado oil in a big skillet—a generous half-inch deep—over medium. When it’s hot and shimmery, fry your chicken in batches (don’t crowd the pan). Flip after 3-4 minutes a side until they’re super golden and cooked to 165 inside. Move finished pieces to a rack so they stay crispy.
- Finish and Serve:
- Right away while hot, toss your crispy chicken in the creamy sauce until nicely covered. Sprinkle green onions, sesame seeds, and cilantro if you want. Eat up while it's still crunchy!
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Nothing beats how that almond flour and pork rinds keep everything juicy and sealed in with flavor. One time, I made this for a friend who was sure they’d hate keto stuff. Halfway through, she wanted the directions so she could make it at home. That sauce? Honestly, it’s the reason some pals keep coming back for dinner at my place!
Smart Storage
Pop leftovers into something airtight and toss them in the fridge for up to three days. Want it crispy again? Warm them gently in a skillet or oven. Hold off on tossing with sauce until just before you eat.
Easy Swaps
If you want a leaner bite, grab chicken breasts, but watch the time so you don’t dry them out. Coconut flour can step in for almond flour for a twist, and hot sauce works in a pinch if you’re out of sriracha.
How to Serve
I like piling them over shredded lettuce or cabbage to soak up extra sauce. If you're hungry, try them with cauliflower rice—super filling and still fits keto. For parties, skewer them for great finger food.
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Fun Backstory
Bang Bang Chicken got its start as street food in China, where chicken is shredded and topped with spicy peanut sauce. In the U.S., places make it with creamy chili mayo and it turned into a big restaurant favorite. Going keto means you still get the same great sweet-and-spicy flavor, just a bit lighter on the carbs.
Frequently Asked Questions
- → What’s the best cut of chicken for this dish?
Boneless, skinless chicken thighs work best for juicy texture and big flavor, but if you like, breast meat is fine too.
- → How do you achieve a crispy coating without breadcrumbs?
Just swap in almond flour and some crushed pork rinds. Fry them up, and you’ll have extra crunch but way less carbs.
- → Can the Bang Bang sauce be made less spicy?
Yep, just cut back on the sriracha, or switch to a mild hot sauce if you want it more mellow.
- → What type of oil is best for frying?
Go for avocado oil. It doesn’t smoke at high heat, keeps things simple, and doesn’t mess with the taste.
- → How should leftovers be stored?
Put cooked chicken and extra sauce in separate airtight containers. They’ll be good in your fridge for about three days.