Crispy Gluten Free Bang Bang Chicken – thegirlskitchen recipe for a delicious dish
Crispy Gluten Free Bang Bang Chicken is a delightful dish consisting of tender chicken thighs coated in a flavorful, crispy crust. This recipe combines a variety of spices and coatings for a genuinely unforgettable experience that suits any occasion.
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Total Time | 35 minutes |
| Servings | 4 servings |
| Difficulty | Easy |
| Cuisine | Asian-Inspired |
Why This Recipe Works
This Crispy Gluten Free Bang Bang Chicken recipe delivers an explosion of flavors while ensuring a delightful crunch with each bite. As someone who is dedicated to creating healthier versions of classic dishes, I’ve found that using tapioca and coconut flour produces an exceptional crust that rivals traditional frying methods.
The balance of spices in this recipe adds depth without overwhelming the dish. The sweetness from the honey and mango complements the savory notes from the almond butter and coconut aminos, achieving a well-rounded flavor profile that everyone will love.
Ingredients
| Ingredient | Quantity | Notes |
| Chicken thighs | 4 (cut into 1-inch bite-sized chunks) | |
| Salt | 1 tsp + 1/4 tsp | |
| Pepper | 1 tsp | |
| Paprika | 1 tsp | |
| Curry powder (McCormick Mild is preferred) | 1 tsp | |
| Onion powder | 1.5 tsp | |
| Garlic powder | 1.5 tsp | |
| Tapioca flour | 1/4 cup | For a crispier crust |
| Coconut flour | 1 tbsp | |
| Almond milk | 1/3 cup | |
| Coconut oil | 3 tbsp + 1 tsp | |
| Onion | 1/2 (finely diced into 1/4-inch pieces) | |
| Red chili | 1/2 | |
| Garlic clove | 1 | |
| Fresh ginger (grated) | 1/2 tsp | |
| Almond butter (creamy) | 4 tbsp | Best for emulsifying |
| Coconut aminos | 2 tbsp | |
| Honey | 1 tbsp | |
| Coconut yogurt | 2 tbsp | |
| Water | 3 tbsp | |
| Lime juice | 1/2 | Plus another 1/2 for serving |
| Baby gem lettuce | 1 head | |
| Cucumber | 1/2 (sliced into 1/4-inch half moons) | |
| Carrot | 1 (shredded or julienned into thin matchsticks) | |
| Bell pepper | 1/2 | |
| Mango | 1 (diced into 1/2-inch cubes) | For a burst of sweetness |
| Scallions | 1/4 cup | |
| Toasted sesame seeds | 1 tbsp |
Step-by-Step Instructions
Prepare the Chicken
Season the chicken thighs with 1 tsp salt, pepper, paprika, curry powder, onion powder, and garlic powder. Make sure the chicken is evenly coated.
Coat the Chicken
In a bowl, mix tapioca flour and coconut flour. Dip each seasoned chicken chunk into almond milk, then coat them in the flour mixture.
Cook the Chicken
Heat 3 tbsp of coconut oil in a large skillet over medium-high heat. Once hot, add the coated chicken in a single layer. Cook for 6-8 minutes until golden brown and crispy, turning occasionally.
Prepare the Sauce
In the same skillet, add 1 tsp coconut oil and sauté the diced onion, red chili, garlic clove, and grated ginger for 2 minutes until fragrant.
Mix Sauce Ingredients
Add almond butter, coconut aminos, honey, coconut yogurt, water, and juice from half a lime to the sautéed mixture. Stir well until everything is combined and smooth.
Combine Chicken and Sauce
Once the chicken is done, pour the sauce over the chicken in the skillet, tossing to coat the chicken evenly.
Prepare the Salad
While the chicken cooks, prepare the baby gem lettuce, cucumber, carrot, bell pepper, and mango. Arrange them on a serving platter.
Plate the Dish
Serve the crispy bang bang chicken over the salad mix. Garnish with scallions, toasted sesame seeds, and additional lime juice.
Chef Tips for Perfect Results
- Use fresh, high-quality chicken thighs for the best flavor and moisture retention.
- Ensure the oil is hot before adding the chicken to achieve that desired crispiness.
- Don’t overcrowd the skillet; cook the chicken in batches if necessary to prevent steaming.
- For an extra depth of flavor, marinate the chicken in the spices for a few hours before cooking.
- Vary the spice levels by adding more or less red chili according to your preference.
- Experiment with different nut butters, like sunflower seed butter, for nut-free options.
Common Mistakes to Avoid
- **Not using enough oil**: This can lead to soggy chicken. Always ensure the cooking oil is sufficient to cover the bottom of the skillet.
- **Overcooking the chicken**: Cooking for too long will dry out the chicken. Monitor closely and aim for a golden-brown color.
- **Ignoring the seasoning**: Under-seasoning will result in bland flavors. Ensure the chicken is flavored well and adjust to your taste.
- **Skipping the sauce preparation**: The sauce is crucial for flavor; do not overlook it! This dish thrives on the balance between the crispy chicken and the tangy sauce.
- **Lettuce wilting**: Cut and prepare the salad ingredients just before serving to keep them crisp and fresh.
Variations and Substitutions
| Ingredient | Substitution | Impact on Flavor |
| Almond butter | Peanut butter | Very similar, but with a more pronounced nutty flavor. |
| Coconut aminos | Soy sauce | Adds a saltier taste and slightly different umami profile. |
| Honey | Maple syrup | Swaps sweetness but offers a distinct flavor contrast. |
| Baby gem lettuce | Romaine or butter lettuce | Maintains crispness but changes the textural experience slightly. |
Serving Suggestions and Pairings
This Crispy Gluten Free Bang Bang Chicken pairs beautifully with a side of steamed jasmine rice or a fresh quinoa salad. Consider adding a tangy cucumber salad on the side for a refreshing contrast. Serve during casual get-togethers, weekend meal prep, or as an inviting appetizer at parties.
For an impressive dinner arrangement, you can also showcase this dish alongside Thai spring rolls or a vibrant mango salad.
Storage and Reheating
| Method | Duration | Instructions |
| Refrigerate | 3-4 days | Store in an airtight container for best results. |
| Freeze | Up to 2 months | Freeze the chicken after cooking for longer storage and thaw in the fridge before reheating. |
| Reheat in an oven | 10-15 minutes | Set the oven to 350°F (175°C) and heat until warmed through for crispy results. |
| Reheat in a pan | 5-10 minutes | Use a skillet with a splash of oil over medium heat to restore crispiness. |
Nutritional Information
| Nutrient | Amount per Serving |
| Calories | 475 kcal |
| Protein | 28 g |
| Carbohydrates | 22 g |
| Fat | 30 g |
| Fiber | 4 g |
Frequently Asked Questions
What can I substitute for chicken thighs in this recipe?
You can use chicken breast, although the texture may differ slightly. The cooking time will be shorter since breast cooks faster than thighs.
How do I know when the chicken is cooked through?
Ensure that the internal temperature of the chicken has reached 165°F (75°C), or check that the juices run clear without any pinkness.
Can I make this Bang Bang Chicken ahead of time?
Yes, you can prepare the chicken and sauce ahead of time. Store the components separately and assemble them just before serving to maintain crispiness.
What if my chicken isn’t crispy?
If the chicken remains soggy, it might not have been cooked in hot enough oil or crowded in the pan. Always allow enough space between the pieces to cook evenly.
Can I substitute the almond milk for another kind of milk?
Yes, any non-dairy milk like oat or soy milk works well. If you’re not restricted by dairy, regular milk can also be used.
Crispy Gluten Free Bang Bang Chicken is a surefire way to impress your family and friends with its vibrant flavors and satisfying texture. This dish embodies the ideal balance of crunch and zest, making it perfect for any occasion, whether casual or special. Enjoy savoring the delightful combination of savory and sweet in every bite!
Ingredients
Chicken Preparation
- 4 pieces Chicken thighs (cut into 1-inch bite-sized chunks)
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Paprika
- 1 tsp Curry powder (McCormick Mild is preferred)
- 1.5 tsp Onion powder
- 1.5 tsp Garlic powder
Coating and Cooking
- 1/4 cup Tapioca flour For a crispier crust
- 1 tbsp Coconut flour
- 1/3 cup Almond milk
- 3 tbsp Coconut oil For frying
- 1 tsp Coconut oil For sauce preparation
Sauce Ingredients
- 1/2 Onion (finely diced into 1/4-inch pieces)
- 1/2 Red chili
- 1 clove Garlic clove
- 1/2 tsp Fresh ginger (grated)
- 4 tbsp Almond butter (creamy) Best for emulsifying
- 2 tbsp Coconut aminos
- 1 tbsp Honey
- 2 tbsp Coconut yogurt
- 3 tbsp Water
- 1/2 Lime juice Plus another 1/2 for serving
Salad Ingredients
- 1 head Baby gem lettuce
- 1/2 Cucumber (sliced into 1/4-inch half moons)
- 1 Carrot (shredded or julienned into thin matchsticks)
- 1/2 Bell pepper
- 1 Mango (diced into 1/2-inch cubes) For a burst of sweetness
- 1/4 cup Scallions
- 1 tbsp Toasted sesame seeds
Instructions
Preparation of Chicken
- Season the chicken thighs with 1 tsp salt, pepper, paprika, curry powder, onion powder, and garlic powder. Make sure the chicken is evenly coated.
Coating the Chicken
- In a bowl, mix tapioca flour and coconut flour. Dip each seasoned chicken chunk into almond milk, then coat them in the flour mixture.
Cooking the Chicken
- Heat 3 tbsp of coconut oil in a large skillet over medium-high heat. Once hot, add the coated chicken in a single layer. Cook for 6-8 minutes until golden brown and crispy, turning occasionally.
Preparing the Sauce
- In the same skillet, add 1 tsp coconut oil and sauté the diced onion, red chili, garlic clove, and grated ginger for 2 minutes until fragrant.
Mixing Sauce Ingredients
- Add almond butter, coconut aminos, honey, coconut yogurt, water, and juice from half a lime to the sautéed mixture. Stir well until everything is combined and smooth.
Combining Chicken and Sauce
- Once the chicken is done, pour the sauce over the chicken in the skillet, tossing to coat the chicken evenly.
Preparing the Salad
- While the chicken cooks, prepare the baby gem lettuce, cucumber, carrot, bell pepper, and mango. Arrange them on a serving platter.
Plating the Dish
- Serve the crispy bang bang chicken over the salad mix. Garnish with scallions, toasted sesame seeds, and additional lime juice.
