Keto Bang Bang Chicken
Published May 6, 2024 • Updated February 20, 2026
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Bang Bang Shrimp has been one of my go-to appetizers at Chinese restaurants for years, right up there with hunan chicken and chicken stir fry. The problem is the original sauce and breading are loaded with sugar. I spent a few weeks testing a low carb version at home, and what I landed on is a four-ingredient sauce with zero sugar that tastes close to what you’d get at a restaurant.
I went with chicken instead of shrimp for two reasons: it’s cheaper, and my kids will actually eat it. Shrimp works too (the sauce is really the star), but chicken thighs give you more to work with and they stay juicy inside that crispy shell.
How to make sugar-free bang bang sauce
The sauce is mayonnaise, garlic chili sauce, sriracha, and a little sugar-free sweetener. That’s it. I tested a few other combinations (sweet chili sauce, rice vinegar, sesame oil), but this four-ingredient version has the best balance of creamy, spicy, and slightly sweet without any added sugar. The sauce keeps in the fridge for 10-14 days, so I usually make extra and use it on other things during the week.
For the breading, I use pork panko mixed with almond flour. I tried almond flour alone early on and it browns too fast before the chicken cooks through. Pork panko gives you that real crunch, the kind that holds up even after you toss everything in sauce. If you like breaded chicken, my chicken katsu and breaded chicken cutlets use a similar pork panko technique.
The dipping liquid is heavy cream, water, and apple cider vinegar, which acts like a buttermilk wash and helps the breading stick to each piece. I dip, press into the pork panko mixture, and fry in avocado oil at 325-350 degrees. Oil temperature is the whole game here. If your oil runs too hot, the outside browns before the inside cooks. Too cool and the breading soaks up oil and goes soggy. I keep a thermometer in the pot the entire time and adjust the burner as needed.
Once everything is fried and drained, I toss it in a bowl with just enough sauce to coat (not drown). Serve it over cauliflower rice with cucumber, red pepper, green onion, and sesame seeds. I’ve also put these on skewers for parties, which makes them easier to grab and keeps fingers cleaner. It works as a keto weeknight dinner or as an appetizer when friends come over. If you’re into Asian-inspired dinners, my teriyaki chicken and beef and broccoli are good next picks.
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Bang Bang Sauce Ingredients
1/2 cup mayonnaise -
1 tablespoon chili garlic sauce (Sambal or Huy Fong brand)
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2 teaspoons sriracha
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1/2 teaspoon sugar-free sweetener
Crispy Fried Chicken Bites Ingredients
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1 ½ pounds chicken thighs, breast or tenders cut into 1 inch cubes
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1 cup pork panko
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1/2 cup almond flour
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2 teaspoons garlic powder
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2 teaspoons onion powder
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2 teaspoon salt, divided
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1 ½ teaspoons black pepper, divided
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1 teaspoon paprika
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1/2 cup heavy whipping cream
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1/4 cup water
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1 tablespoon apple cider vinegar
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avocado oil, for frying
Step by Step Instructions
Step by Step Instructions
Bang Bang Sauce instructions
In a bowl, mix the mayonnaise, chili garlic sauce, and sriracha together, mixing well to combine, and then tasting. If you like it spicier, add 1/2 teaspoon additional sriracha and mix again. Cover and refrigerate for later use.
- 1/2 cup mayonnaise
- 1 tablespoon chili garlic sauce
- 2 teaspoons sriracha
- 1/2 teaspoon sugar-free sweetener
Breading mixture
In a medium-sized shallow bowl, mix the pork panko, almond flour, garlic powder, onion powder, paprika, 1 teaspoon salt, and 1 teaspoon pepper. Set it aside.
- 1 cup pork panko
- 1/2 cup almond flour
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
Dipping mixture
In a separate shallow dish, mix heavy cream, water, apple cider vinegar, and remaining salt and pepper.
- 1/2 cup heavy cream
- 1/4 cup water
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- 1/2 teaspoon pepper
Bread the chicken
In a heavy-bottomed pot or fryer, heat about 1 to 3 inches of oil to 325 to 350 degrees. While the oil is heating, lightly toss the chicken pieces into the cream mixture to coat all sides. Then, move each piece to the flour mixture, gently pressing to coat all sides of each piece. Move the breaded pieces to a small tray.
Fry time
Working in batches, place about 8-10 pieces of chicken in the hot oil for about 3 to 5 minutes or until golden brown and thoroughly cooked. Remove the cooked pieces from the oil and drain on a paper towel-lined plate to remove excess oil.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
What is bang bang chicken?
It's a Chinese restaurant dish where crispy chicken (or shrimp) gets tossed in a creamy, spicy sauce. I fell in love with the shrimp version years ago and started making it at home with chicken because it's cheaper and feeds my family better. My version uses a sugar-free sauce and pork panko breading to keep it keto friendly.
Can I use a different protein instead of chicken?
I've made this with shrimp, and that's actually the original dish. The keto sauce works on any protein, so pick what you like. Shrimp cooks faster (about 2-3 minutes in the oil), and you'll want to buy large or jumbo so the breading doesn't overwhelm them. I haven't tried tofu, but if you press it dry first and get a good crispy crust, I think it would hold up.
Is this spicy?
It has a kick, but I control the heat when I make the sauce. The base recipe gives you a medium-spicy level that most people can handle. If you want more heat, I add an extra half teaspoon of sriracha and a little more chili garlic sauce. For people who don't like spice, cut both in half. I've made it both ways and the sauce still tastes good even dialed way back.
Can I freeze this?
I don't recommend freezing the chicken once the sauce is on it. The moisture breaks down the breading and the texture goes completely off. What I do instead is fry a bigger batch without sauce, freeze the plain pieces flat on a sheet pan, then bag them once they're solid. When I'm ready to eat, I reheat from frozen in the air fryer at 375 for 5-6 minutes and make fresh sauce. That works so much better.
What can I use instead of pork panko?
I've tested a few options. Crushed pork rinds ground in a food processor are the closest substitute and give you the same crunch. You can also use straight almond flour, but I've found it browns faster than pork panko, so watch your oil temp closely and pull the chicken a little earlier. Coconut flour doesn't work well here. It absorbs too much moisture and the coating gets dense instead of crispy.
How do I make this dairy-free?
I swap the heavy cream in the dipping mixture for unsweetened almond milk mixed with a quarter cup of coconut cream. The coconut cream thickens it up so the breading sticks the same way. I've made it this way a few times for a friend who can't do dairy and the chicken comes out just as crispy. The sauce is already dairy-free since it's mayo-based.
Can I bake this instead of frying?
I've tried baking at 425 degrees on a wire rack and the results are OK but not the same. The coating gets crunchy on top but the bottom stays a little soft where it touches the rack. If you want to skip frying, I'd go with the air fryer method instead, similar to how I cook my air fryer pork chops. You get better air circulation and more even browning.
How long does the sauce last?
I keep leftover sauce in a sealed jar in the fridge and it stays good for 10-14 days. It's just mayo, chili garlic sauce, sriracha, and sweetener, so nothing in there spoils quickly. I usually make a double batch because I use it as a dipping sauce for other keto recipes during the week, like air fryer steak bites or plain grilled chicken.
Making this for dinner this week but my wife can't handle much heat. If I cut way back on the sriracha and chili garlic sauce, does the bang bang sauce still work, or does it need the spice to taste like anything? New to keto so don't want to mess it up.
So I swapped the almond flour for all pork panko (just ran out and figured whatever) and the crust is SO much crunchier it actually startled me on the first bite. Like, audibly crunchy. Then I pushed the chili garlic sauce to two full tablespoons and it became this perfect spicy-sweet thing I kept eating directly off the spoon before I even finished frying. Not sure I can go back to the original ratios now.