We eat a lot of chicken and broccoli at my house! I try to make things a little more exciting than just plain old chicken and broccoli. Low Carb Friendly Bang Bang Chicken has a sauce that is a little tangy with delicious crispy chicken. It’s one you will want to make again and again!
Low Carb Friendly Bang Bang Chicken
- 1/2 cup cooking oil, or more, as needed
- 1 cup heavy cream
- 3/4 cup coconut flour
- 1 large egg
- 2.5 tablespoon Sriracha hot sauce
- Kosher salt and freshly ground black pepper, to taste
- 1 pound boneless, skinless chicken breasts, cut into small chunks
- 1 cup Almond Flour
- 1/3 cup mayonnaise
- 1 tablespoon chopped roasted red peppers
- 2.5 tablespoons Swerve
- 2 tablespoons rice wine vinegar (unsweetened)
- 1 tsp fish sauce
- 1/2 tsp roasted garlic powder
For the Sauce:
In a blender or similar combine 1.5 Tablespoon Sriracha Sauce, 1/3 cup mayonnaise, 1 tablespoon chopped roasted red peppers, 2.5 tablespoons Swerve, 2 tablespoons rice wine vinegar (unsweetened), 1 tsp fish sauce and 1/2 tsp roasted garlic powder and blend until smooth. Place in refrigerator to chill until ready to serve.
In a large bowl, mix together heavy cream, coconut flour, egg, remaining Sriracha, salt and pepper, to taste. Add Almond Flour to separate bowl.
Heat vegetable oil in a large skillet over medium high heat
Dip chicken in wet mixture and then almond flour, pressing to coat. Add Chicken to hot oil and cook until golden brown, turn and cook other side until golden brown. Remove to a waiting plate and continue to cook chicken until all is cooked golden and crispy.
Serve over steamed broccoli with Bang Bang sauce.
Low Carb Friendly Bang Bang Chicken
Ingredients
- 1/2 cup cooking oil or more, as needed
- 1 cup heavy cream
- 3/4 cup coconut flour
- 1 large egg
- 2.5 tablespoon Sriracha hot sauce
- Kosher salt and freshly ground black pepper to taste
- 1 pound boneless skinless chicken breasts, cut into small chunks
- 1 cup Almond Flour
- 1/3 cup mayonnaise
- 1 tablespoon chopped roasted red peppers
- 2.5 tablespoons Swerve
- 2 tablespoons rice wine vinegar unsweetened
- 1 tsp fish sauce
- 1/2 tsp roasted garlic powder
Instructions
- For the Sauce:
- In a blender or similar combine 1.5 Tablespoon Sriracha Sauce, 1/3 cup mayonnaise, 1 tablespoon chopped roasted red peppers, 2.5 tablespoons Swerve, 2 tablespoons rice wine vinegar (unsweetened), 1 tsp fish sauce and 1/2 tsp roasted garlic powder and blend until smooth. Place in refrigerator to chill until ready to serve.
- In a large bowl, mix together heavy cream, coconut flour, egg, remaining Sriracha, salt and pepper, to taste. Add Almond Flour to separate bowl.
- Heat vegetable oil in a large skillet over medium high heat
- Dip chicken in wet mixture and then almond flour, pressing to coat. Add Chicken to hot oil and cook until golden brown, turn and cook other side until golden brown. Remove to a waiting plate and continue to cook chicken until all is cooked golden and crispy.
- Serve over steamed broccoli with Bang Bang sauce.
Contact Robyn at Robyn@theneighborhoodmoms.com
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