Keto Bang Bang Chicken
Crispy, creamy, spicy - make this easy keto bang bang chicken recipe with just a few ingredients and without adding sugar.
4
Servings
575
Calories
41.8g
Fat
40.7g
Protein
3.8g
Net Carb
5.7g
Total Carbs
Along with fried rice and hunan chicken, Bang Bang Shrimp is one of my favorite appetizers to order at some Chinese food restaurants. Unfortunately, the sauce and breading are not low carb. But I figured out how to make a keto-approved with a few substitutions and just four ingredients in the sauce. Also, I went with chicken instead of shrimp because it’s cheaper and usually family friendly.
How to make sugar-free bang bang sauce?
Bang bang sauce is a creamy, spicy sauce used in Chinese cuisine. It is slightly sweet as well – which means that it’s usually not keto-friendly.
Typical ingredients found this sauce are mayonnaise, sweet chili sauce, sriracha sauce and honey or sugar. To replace these high carb options, I make my own sauce using mayonnaise, garlic chili sauce, sriracha and sugar-free sweetener.
Once you got the sauce figured out, to make the crispy fried chicken, I use an egg-free breading mixture of pork panko, almond flour and heavy cream. Seasonings and few other ingredients are added for flavor. Then I fried them in avocado oil until crispy and cooked!
Low Carb Bang Bang Chicken Recipe Video
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Bang Bang Sauce Ingredients
1/2 cup mayonnaise - 1 tablespoon chili garlic sauce (Sambal or Huy Fong brand)
- 2 teaspoons sriracha
- 1/2 teaspoon sugar-free sweetener
Crispy Fried Chicken Bites Ingredients
- 1 ½ pounds chicken thighs, breast or tenders cut into 1" cubes
- 1 cup pork panko
- 1/2 cup almond flour
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoon salt, divided
- 1 ½ teaspoons black pepper, divided
- 1 teaspoon paprika
- 1/2 cup heavy whipping cream
- 1/4 cup water
- 1 tablespoon apple cider vinegar
- avocado oil, for frying
Keto Bang Bang Chicken Directions
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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.
Ingredients
- 1/2 cup mayonnaise
- 1 tablespoon chili garlic sauce
- 2 teaspoons sriracha
- 1/2 teaspoon sugar-free sweetener
Quick Tip
This makes a lot of sauce. You may not use it all. Any remaining can be stored in the refrigerator for 10-14 days. -
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.
Ingredients
- 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
Quick Tip
Make your own pork panko by grinding pork rinds in a blender or food processor until crumbs form. -
Dipping mixture
In a separate shallow dish, mix heavy cream, water, apple cider vinegar, and remaining salt and pepper.
Ingredients
- 1/2 cup heavy cream
- 1/4 cup water
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- 1/2 teaspoon pepper
Quick Tip
In place of heavy cream, nut milk can be used; however, combine it with 1/4 cup of yogurt or coconut cream to thicken the liquid. -
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.
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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.
Quick Tip
The temperature of the oil may change when food is added. If it is too hot, the outside will cook quicker than the inside (and brown), so decrease the burner temperature to medium. If browning is taking a long time, increase the burner temperature to medium-high to get the oil back to 325-350 degrees. -
The finishing touches
Add all the cooked chicken to a glass bowl and drizzle with the bang bang sauce. Toss the chicken to coat slightly. Serve over cauliflower rice. Top with cucumber, red pepper, green onion, avocado, sesame seeds and cilantro if desired.
