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- 1 lb chicken breast, cut into bite-sized pieces - 1/2 teaspoon salt - 1/2 teaspoon black pepper - 1/2 teaspoon garlic powder - 1/2 teaspoon onion powder - 1 cup almond flour - 1 large egg, beaten - 1/2 cup mayonnaise - 2 tablespoons Sriracha (adjust based on your spice preference) - 1 tablespoon sugar-free sweetener (such as erythritol or stevia) - 1 tablespoon lemon juice - 1 green onion, finely chopped (for a fresh garnish) - Fresh cilantro leaves (optional, for additional garnish) You can make this recipe fit your needs. Here are some swaps: - Chicken: Use turkey or tofu for a different protein. - Almond Flour: If you have nut allergies, try coconut flour or crushed pork rinds. - Mayonnaise: Swap for Greek yogurt for a lighter option. - Sriracha: Use a milder sauce if you prefer less heat. - Sweetener: Honey or maple syrup can replace sugar-free sweetener, but this adds carbs. This recipe serves four. Here’s the breakdown per serving: - Calories: Approximately 320 - Protein: 30g - Fat: 20g - Carbohydrates: 6g - Fiber: 2g - Net Carbs: 4g With this information, you can enjoy your meal knowing it fits your lifestyle. {{ingredient_image_2}} Start by marinating the chicken. In a medium bowl, mix the chicken pieces with salt, black pepper, garlic powder, and onion powder. Toss the chicken well. Let it rest for 15-20 minutes. This helps the flavors blend and makes the chicken tasty. Next, set up your breading station. Use two bowls: one for almond flour and one for the beaten egg. Begin with the marinated chicken. Dip each piece into the egg, letting the extra drip off. Then, coat it in almond flour. Make sure every piece is covered. This ensures a crunchy texture when cooked. Now, it’s time to cook the chicken! Heat about 2 tablespoons of oil in a large skillet over medium-high heat. Once hot, add the breaded chicken in batches. Do not overcrowd the pan. Cook each side for about 5-6 minutes. Look for a golden brown color and an internal temperature of 165°F (75°C). Once done, remove the chicken and let it rest on a paper towel-lined plate. This will soak up any extra oil. While the chicken cooks, let's make the Bang Bang sauce. In a small bowl, whisk together mayonnaise, Sriracha, sugar-free sweetener, and lemon juice. Taste it! You can add more Sriracha for spice or sweetener for sweetness. Adjust it to fit your taste. Once the chicken is done and the sauce is ready, it’s time to combine them. In a large bowl, add the cooked chicken pieces and pour on the Bang Bang sauce. Gently toss to coat each piece well. This adds a rich flavor to the chicken. For the final touch, transfer the coated chicken to a serving platter. Sprinkle chopped green onions on top. If you like, add fresh cilantro leaves for extra color and flavor. This makes the dish look as good as it tastes! To get juicy chicken, marinate it well. Use salt, pepper, garlic powder, and onion powder. Let it sit for 15-20 minutes. This helps the flavors soak in. When cooking, heat oil until hot. Cook the chicken in batches. This keeps it crispy. Each piece should cook about 5-6 minutes per side. Use a meat thermometer. Aim for 165°F (75°C) inside. If you love heat, add more Sriracha. Start with 2 tablespoons in the sauce. Taste it before mixing with chicken. You can also add cayenne pepper for extra kick. If you prefer mild, reduce Sriracha to 1 tablespoon or less. Remember, you can always add more, but you can't take it out! You can make this dish ahead of time. Cook the chicken and store it in the fridge. Keep the sauce separate until you are ready to serve. When reheating, use a skillet on low heat. This keeps the chicken crisp. For sauce, warm it gently in a small pot. Enjoy your meal at its best! Pro Tips Marinate for Flavor: Allowing the chicken to marinate for at least 15-20 minutes helps the spices penetrate and enhances the overall flavor of the dish. Coating Technique: Ensure each chicken piece is fully coated in the egg before dredging in almond flour. This creates a thicker, crunchier crust once cooked. Oil Temperature Matters: Make sure the oil is hot enough before adding the chicken. A good test is to drop a small piece of bread in the oil; if it sizzles, it's ready. Adjust Spice Levels: Customize the Bang Bang sauce to your taste by adjusting the amount of Sriracha and sweetener. Start with less and add more until you find your perfect balance. {{image_4}} You can switch up the protein in this recipe. Instead of chicken, try shrimp or tofu. Both options work well. Shrimp cooks quickly and adds a nice flavor. Tofu absorbs the sauce well and is great for a plant-based meal. Just make sure to adjust cooking times. Shrimp cooks fast, while tofu needs a bit more time to get crispy. The Bang Bang sauce is key in this dish. If you want a twist, try adding peanut butter for a creamy taste. You can also use Greek yogurt instead of mayo for a lighter option. For extra heat, add more Sriracha or some chili flakes. Mixing in lime juice can give a zesty kick. Play around with the ingredients until you find your perfect blend. Serve your Low-Carb Bang Bang Chicken with tasty sides. Zucchini noodles are a great low-carb choice. They soak up the sauce well and make a filling meal. Another option is cauliflower rice, which is light and fluffy. You could also serve it with a fresh green salad. A mix of greens and herbs will add crunch and freshness to your plate. To keep your Low-Carb Bang Bang Chicken fresh, store it in an airtight container. Make sure to let the chicken cool first. Place the chicken in the fridge within two hours of cooking. It will stay good for about 3 to 4 days. If you want to keep it longer, consider freezing it. You can freeze your Bang Bang Chicken for up to 3 months. First, cool it completely. Then, wrap each piece tightly in plastic wrap or foil. After that, place the wrapped chicken in a freezer bag. Label it with the date. When you're ready to eat, you can thaw it in the fridge overnight. To reheat, first, take the chicken out of the fridge or freezer. If frozen, let it thaw in the fridge overnight. You can reheat it in the oven for best results. Preheat your oven to 350°F (175°C). Place the chicken on a baking sheet and cover it with foil. Heat for about 15-20 minutes or until hot. You can also use a microwave. Just heat it in short bursts, checking often to avoid drying it out. Enjoy your flavorful chicken again! You can serve Low-Carb Bang Bang Chicken with several tasty sides. I love a crisp salad with mixed greens. It adds freshness and crunch. You can also pair it with steamed broccoli or cauliflower rice for a low-carb option. Zucchini noodles are another great choice. All these sides complement the dish well and keep it healthy. Yes, you can make this dish gluten-free! Use almond flour as the breading. It's naturally gluten-free. Always check the labels on your mayonnaise and sauce to ensure they are gluten-free too. This way, you can enjoy Bang Bang Chicken without any gluten concerns. To serve more people, simply double or triple the ingredients. For example, use 2 pounds of chicken and adjust the seasonings accordingly. Keep the cooking times similar, but check the chicken's internal temperature to make sure it's fully cooked. Absolutely! You can swap erythritol or stevia with other sweeteners. Monk fruit sweetener works well too. Just remember to adjust the amount to your taste since sweetness levels can vary. If you want spice without Sriracha, try using cayenne pepper or crushed red pepper flakes. You can add these to the Bang Bang sauce to achieve your desired heat. Another option is to mix in some hot sauce that you like. In this post, we covered the key ingredients, cooking steps, and tips for making Bang Bang Chicken. You learned about marinating, breading, and making the sauce. We explored variations and how to store leftovers. With these insights, you can create a tasty dish that suits your needs. Enjoy experimenting with flavors! This dish is sure to impress any guest. Happy cooking!

Low-Carb Bang Bang Chicken

A delicious low-carb chicken dish with a spicy and creamy Bang Bang sauce.
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Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb chicken breast, cut into bite-sized pieces
  • 0.5 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • 1 cup almond flour
  • 1 large egg, beaten
  • 0.5 cup mayonnaise
  • 2 tablespoons Sriracha
  • 1 tablespoon sugar-free sweetener
  • 1 tablespoon lemon juice
  • 1 green onion finely chopped (for garnish)
  • 1 bunch fresh cilantro leaves (optional, for garnish)

Instructions
 

  • In a medium mixing bowl, combine the chicken pieces with salt, black pepper, garlic powder, and onion powder. Toss gently to ensure all the chicken is evenly coated with the seasonings. Allow the chicken to marinate for 15-20 minutes.
  • Set up your breading station with almond flour in one bowl and beaten egg in another. Dip each marinated piece into the egg, allowing excess to drip off, then dredge it in almond flour.
  • In a large skillet, heat approximately 2 tablespoons of oil over medium-high heat. Add the breaded chicken pieces in batches, cooking each for about 5-6 minutes on each side until golden brown and cooked through. Remove and place on a paper towel-lined plate.
  • In a small bowl, whisk together the mayonnaise, Sriracha, sugar-free sweetener, and lemon juice. Adjust heat and sweetness to taste.
  • In a large mixing bowl, combine the cooked chicken pieces with the Bang Bang sauce and toss until evenly coated.
  • Transfer the coated chicken to a serving platter and garnish with finely chopped green onions and fresh cilantro leaves, if using.

Notes

Adjust the Sriracha based on your spice preference.
Keyword bang bang sauce, chicken, low carb