Keto Bang Bang Chicken (Print Version)
# Ingredients:
→ Chicken
01 -
Slice up about 900g boneless chicken thighs (no skin) into small chunks
→ Breading
02 -
Bit of avocado oil for pan frying
03 -
0.25 teaspoon black pepper, ground
04 -
1 teaspoon paprika
05 -
2 big eggs, mixed up
06 -
1 teaspoon onion powder
07 -
120g almond flour
08 -
1 teaspoon garlic powder
09 -
0.5 teaspoon sea salt, fine
10 -
30g pork rinds, crushed
→ Bang Bang Sauce
11 -
Pinch of salt
12 -
15ml rice vinegar
13 -
1 teaspoon garlic powder
14 -
45ml sriracha
15 -
20g powdered erythritol
16 -
120g mayo, no sugar added
→ Garnish
17 -
Fresh coriander is optional
18 -
Some sesame seeds, about a tablespoon
19 -
Thinly slice 2 green onions
# Instructions:
01 -
Pop the hot chicken into a big bowl. Pour the Bang Bang sauce over, toss really well to coat, then sprinkle on green onions, sesame seeds, and coriander leaves if you feel fancy. Get it on the table right away.
02 -
Pour avocado oil in your skillet and warm it up over medium. Fry a batch of chilled chicken on each side for about three to four minutes until the outside looks golden and inside's at least 74°C.
03 -
Set all the coated chicken on a wire rack over a baking sheet. Stick it in the fridge for half an hour. That'll help the crunch stay put.
04 -
Cover each chicken chunk with egg first, then scoop it right into the almond flour mix. Press lightly so the coating sticks all over.
05 -
Grab a bowl and put in mayo, sriracha, sweetener, rice vinegar, garlic powder, and a little salt. Whisk everything till it's nice and smooth.
06 -
Put together two plates: crack your eggs into one and whisk. In the other, mix almond flour, pork rinds, garlic and onion powder, paprika, salt, and pepper.
07 -
Dry off the chicken, then cut it into neat, small pieces that are all about the same size.
# Notes:
01 -
Only start frying once the oil is plenty hot—chicken comes out crispier and you won't end up with soggy breading.