Save Enjoy tender golden chicken pieces with a satisfying crunch from almond flour and parmesan coating. The star attraction is the signature Bang Bang sauce—a velvety blend of mayonnaise, sriracha, rice vinegar, and toasted sesame oil that delivers creamy heat with tangy undertones.
Ready in just 25 minutes, this dish comes together effortlessly in your oven or air fryer. The coating turns beautifully golden while keeping the meat juicy inside. Each bite balances the rich crunch against the smooth spicy sauce.
Garnish with fresh scallions and toasted sesame seeds for extra texture and aroma. Perfect over cauliflower rice or served in lettuce cups for a complete low-carb meal that doesn't compromise on flavor or satisfaction.
The first time I made this sauce, I ended up eating half of it straight from the bowl with a spoon while the chicken was still in the oven. There's something about that creamy-spicy-tangy combination that's absolutely addictive, and the fact that it happens to be low-carb feels like cheating the system.
My friend Sarah came over for dinner last month and watched me coat the chicken in the almond flour mixture, looking completely skeptical. One bite in and she was texting me for the recipe before she even finished chewing, which is basically the highest compliment a cook can receive.
Ingredients
- Chicken breasts or thighs: Thighs stay juicier but breasts work beautifully too, just dont overcook them
- Almond flour: The secret weapon for low-carb breading that actually crunches up
- Grated parmesan: Adds salty depth and helps the coating cling to the chicken
- Mayonnaise: The creamy base that makes the sauce luxurious and coat every bite perfectly
- Sriracha: Adjust this to your heat comfort zone, I usually add an extra squeeze
- Rice vinegar: Cuts through the richness and adds that authentic tang
- Sesame oil: Just a teaspoon gives massive flavor, dont skip this one
Instructions
- Get your heat ready:
- Preheat that oven to 400°F or fire up the air fryer to 375°F while you line a baking sheet with parchment paper.
- Season the chicken:
- Toss your bite-sized chicken pieces with salt, pepper, and garlic powder until every piece is evenly coated.
- Make the coating mixture:
- Whisk together the almond flour and parmesan in a shallow dish, then press each chicken piece into it gently.
- Cook until golden:
- Arrange the coated chicken on your prepared baking sheet and bake for 15 to 18 minutes, flipping halfway through, or air fry for 12 to 15 minutes until perfectly golden and cooked through.
- Whisk up the magic sauce:
- While the chicken sizzles away, stir together the mayonnaise, sriracha, rice vinegar, sweetener, and sesame oil until completely smooth.
- Toss and serve:
- Drop that hot chicken directly into the sauce bowl, toss until every piece is glossy and coated, then sprinkle with scallions and sesame seeds.
Save This recipe saved me during a week of strict dieting when I was craving something indulgent but refused to derail my progress. Now its in the regular dinner rotation, and nobody in my house even realizes they're eating something healthy.
Making It Your Own
That extra crunch you can get from crushed pork rinds mixed into the coating is a total game changer if you eat them. I also love tossing in some crushed red pepper flakes when I want to amp up the heat even more.
Perfect Pairings
Cauliflower rice soaks up that extra sauce beautifully, or you can go the lettuce cup route for something fresher and lighter. A crisp white wine cuts through the richness perfectly.
Make It Ahead
You can bread the chicken up to a day ahead and keep it refrigerated on a parchment-lined sheet until ready to cook. The sauce keeps in the fridge for a week, but honestly it never lasts that long in my house.
- Double the sauce and keep the extra for dipping vegetables tomorrow
- Cooked chicken stores beautifully for meal prep lunches
- Reheat in the air fryer to restore that crispy exterior
Save Hope this becomes your go-to for those nights when you want something that feels like comfort food but keeps you right on track with your goals.
Recipe FAQs
- → How spicy is Bang Bang sauce?
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The heat level depends on your sriracha amount. Two tablespoons delivers a moderate kick that's flavorful but not overwhelming. Adjust between one to three tablespoons based on your spice preference.
- → Can I make this without an air fryer?
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Absolutely. Bake in a 400°F oven for 15-18 minutes on a parchment-lined baking sheet. Turn halfway through cooking for even browning. The results are just as crispy and delicious.
- → What makes this low-carb?
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Almond flour replaces traditional breading, parmesan adds flavor without carbs, and the sauce uses sugar-free mayonnaise with erythritol sweetener. Each serving contains only 5 grams of carbohydrates.
- → How do I store leftovers?
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Keep in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven or air fryer to restore crispiness. The sauce can be stored separately for better texture.
- → Can I use other proteins?
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Shrimp works beautifully and cooks faster—about 8-10 minutes. Firm tofu cubes become crispy and absorb the sauce well. Adjust cooking time accordingly and coat while hot for best adherence.
