Keto Bang Bang Chicken

Step by Step Instructions

1. 1

   In a bowl, mix the mayonnaise, chili garlic sauce, sriracha, and sugar-free sweetener until well combined. Taste the sauce. If you like it spicier, add 1/2 teaspoon additional sriracha and mix again. Cover and refrigerate for later use.

   For this step

   • 1/2 cup mayonnaise
   • 1 tablespoon chili garlic sauce
   • 2 teaspoons sriracha
   • 1/2 teaspoon sugar-free sweetener
2. 2

   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.

   For this step

   • 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
3. 3

   In a separate shallow dish, mix heavy cream, water, apple cider vinegar, and remaining salt and pepper.

   For this step

   • 1/2 cup heavy cream
   • 1/4 cup water
   • 1 tablespoon apple cider vinegar
   • 1 teaspoon salt
   • 1/2 teaspoon pepper
4. 4

   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.

5. 5

   Working in batches, place about 8-10 pieces of chicken in the hot oil for 3 to 5 minutes, until golden brown and the center of the largest piece reaches 165 degrees F on a meat thermometer. Remove the cooked pieces from the oil and drain on a paper towel-lined plate to remove excess oil.

6. 6

   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.