Quick Low Carb Bang Bang Chicken

The smell of sriracha hitting warm sesame oil always pulls me into the kitchen, no matter what I'm doing. My sister called it comfort food, and after one bite of those crispy chicken pieces swimming in that creamy pink sauce, I understood completely. Now it's the weeknight dinner my whole family actually crowds the counter for, forks already in hand.

Last Tuesday, I doubled the recipe because my brother was coming over, and honestly, I should have tripled it. He stood by the stove eating the leftovers straight from the serving bowl while I loaded the dishwasher, asking if I could teach him how to make the sauce. The man never cooks, but this recipe apparently changes people.

Ingredients

• Chicken breasts or thighs: Thighs stay juicier but breasts work beautifully too
• Almond flour: Creates that golden crunch without the carbs
• Grated parmesan: Adds savory depth and helps the coating stick
• Mayonnaise: The creamy backbone of the sauce
• Sriracha: Adjust this to your heat tolerance
• Rice vinegar: Cuts through the rich sauce beautifully
• Sesame oil: Toasted version gives that authentic Asian flavor
• Fresh scallions: Don't skip these, they add brightness

Instructions

Prep your chicken:

Pat the pieces dry and toss them with salt, pepper, and garlic powder until evenly coated

Make the coating:

Whisk almond flour and parmesan together, then press each chicken piece into the mixture

Cook until golden:

Bake at 400°F for 15 to 18 minutes, flipping halfway through, or air fry for even faster results

Whisk the sauce:

Combine mayonnaise, sriracha, rice vinegar, sweetener, and sesame oil until smooth

Toss and serve:

Drop hot chicken directly into sauce, turn to coat, then sprinkle with scallions and sesame seeds

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My neighbor smelled this through our open windows and knocked on the door just to ask what I was making. Now we have a standing dinner date every other week, and honestly, the community this recipe creates might be better than the chicken itself. Almost.

Making It Your Own

I've tried crushed pork rinds in the coating for extra crunch, and while it sounds strange, the texture is incredible. Shrimp works beautifully too, just reduce the cooking time to about 8 minutes so they don't toughen up.

Serving Ideas

Cauliflower rice soaks up that extra sauce like a dream. For something lighter, butter lettuce cups let the chicken shine while keeping everything refreshingly light. Sometimes I just eat it straight from the bowl with a fork when nobody's watching.

Meal Prep Magic

This recipe saves my busy weeks. I prep the coating in bulk and keep the sauce ingredients ready to whisk.

• Store sauce separately from chicken for maximum crispiness
• Reheat in the air fryer to restore crunch
• The sauce actually gets better after a day in the fridge

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There's something deeply satisfying about licking that last bit of sauce off your fingers. Now go make someone's night.

Recipe FAQs

→ How spicy is this dish?

The spice level is moderate and adjustable. Start with 2 tablespoons sriracha, then add more if you prefer extra heat. The creamy sauce balances the spice beautifully.

→ Can I make this ahead?

Prepare the coating and sauce in advance, but coat and cook the chicken just before serving for the crispiest results. Store leftover sauce separately for up to 3 days.

→ What sides pair well?

Cauliflower rice, lettuce cups, or steamed broccoli keep it low-carb. For a lighter option, serve over mixed greens with extra drizzled sauce.

→ Can I use the air fryer?

Yes, air fry at 375°F for 12-15 minutes, shaking halfway. This method yields extra crispy coating while keeping the chicken tender inside.

→ How do I store leftovers?

Refrigerate in an airtight container for up to 3 days. Reheat in the oven at 350°F for 10 minutes to restore crispiness, or enjoy cold over salads.