20-Minute Keto Bang Bang Chicken (Air Fryer)

20-Minute Keto Bang Bang Chicken (Air Fryer)

Crispy, low-carb bang bang chicken bites made in the air fryer and tossed in a creamy, spicy-sweet keto sauce. Ready in about 20 minutes.

Ingredients

Chicken

  • 1 1/2 lb boneless skinless chicken thighs or breasts cut into 1-inch pieces
  • 1 large egg beaten
  • 1 tbsp mayonnaise stirred into egg
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika

Crispy Coating

  • 1 cup crushed pork rinds very fine crumbs
  • 1/2 cup blanched almond flour
  • 1/4 cup finely grated Parmesan cheese
  • avocado oil spray for air fryer basket and tops

Bang Bang Sauce

  • 1/2 cup mayonnaise
  • 2 tbsp sugar-free sweet chili sauce
  • 1 tbsp sriracha or to taste
  • 2 tsp rice vinegar or lime juice
  • 1 tsp powdered allulose or erythritol optional, to taste
  • 1 small garlic clove finely grated

Garnish

  • 2 tbsp sliced green onions
  • 1 tsp toasted sesame seeds optional

Instructions

  1. Preheat the air fryer to 400°F (200°C) for 3 minutes. In a small bowl, whisk together all sauce ingredients and set aside.
  2. Pat chicken dry with paper towels. In a medium bowl, whisk egg and 1 tablespoon mayo, then stir in salt, pepper, garlic powder, and smoked paprika. Add chicken and toss to coat evenly.
  3. In a shallow dish, combine crushed pork rinds, almond flour, and Parmesan. Mix well so crumbs are fine and uniform.
  4. Working in batches, dredge chicken pieces in the crumb mixture, pressing to adhere. Shake off excess crumbs.
  5. Lightly spray the air fryer basket with avocado oil. Arrange chicken in a single layer without touching; spray the tops lightly.
  6. Air fry for 8 to 10 minutes, flipping at the 5-minute mark and spraying again, until the coating is deep golden and the centers reach 165°F (74°C). Repeat with remaining batches.
  7. Transfer hot chicken to a bowl and toss with half the bang bang sauce, or drizzle to keep extra crisp. Garnish with green onions and sesame seeds and serve with remaining sauce.

Notes

  • Crush pork rinds in a food processor for ultra-fine, even crumbs that cling better.
  • Chill breaded pieces for 10 minutes before cooking to help the coating set.
  • For extra heat, add a pinch of cayenne to the crumb mix or more sriracha to the sauce.

Recipe from ketoglowlife.com · ketoglowlife.com