Paleo Bang Bang Chicken
Elevate your dinner table with this irresistible Paleo Bang Bang Chicken, a healthier spin on the classic takeout favorite. This gluten-free and dairy-free recipe features tender chicken bites coated in a crispy, golden crust made from coconut flour and tapioca starch. A bold, creamy sauce crafted with full-fat coconut milk, spicy sriracha, a touch of honey, and apple cider vinegar delivers the signature "bang bang" flavor with a paleo-friendly twist. Perfectly balanced between heat and sweetness, this dish is quick to prepare, taking just 35 minutes from start to finish. Serve it as an unforgettable appetizer or pair it with fresh greens for a complete meal. Garnished with vibrant green onions for a fresh finish, this dish is sure to become a crowd-pleaser in your kitchen!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound chicken breasts
- 0.5 cup coconut flour
- 0.5 cup tapioca starch
- 1 egg
- 2 tablespoons water
- 0.25 cup olive oil
- 0.25 cup coconut milk (full fat)
- 3 tablespoons sriracha sauce
- 2 tablespoons honey
- 1 teaspoon apple cider vinegar
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
- 2 tablespoons green onions
Instructions
Start by cutting the chicken breasts into bite-sized pieces.
In a shallow dish, mix together the coconut flour, tapioca starch, salt, and pepper.
Whisk the egg and water in a separate bowl.
Dip each piece of chicken into the egg mixture, then dredge in the flour mixture, ensuring each piece is well coated.
Heat the olive oil in a large skillet over medium-high heat.
Once hot, add the chicken pieces to the skillet, cooking in batches if necessary to avoid overcrowding.
Cook the chicken for about 3-4 minutes per side, or until golden brown and cooked through.
Remove the chicken from the skillet and let drain on a paper towel-lined plate.
In a small saucepan, combine the coconut milk, sriracha sauce, honey, apple cider vinegar, and garlic powder.
Bring the sauce to a simmer over medium heat, whisking continuously until smooth and slightly thickened, about 3-4 minutes.
Transfer the cooked chicken to a bowl and pour the sauce over the top.
Toss the chicken to coat evenly with the sauce.
Garnish with sliced green onions before serving.
Nutrition Facts
Calories |
2357 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.6 g | 132% | |
| Saturated Fat | 35.9 g | 180% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 569 mg | 190% | |
| Sodium | 2590 mg | 113% | |
| Total Carbohydrate | 199.0 g | 72% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 54.9 g | ||
| Protein | 158.7 g | 317% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 128 mg | 10% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 691 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
