Paleo Bang Bang Chicken

Get ready to spice up your dinner routine with this Paleo Bang Bang Chicken recipe—a healthier twist on a popular takeout favorite! Tender bite-sized pieces of chicken are coated in a gluten-free blend of coconut flour and tapioca starch for a crispy, golden exterior, then draped in a luscious, creamy sauce made with full-fat coconut milk, sriracha, and a touch of honey for balanced heat and sweetness. This paleo-friendly dish is cooked to perfection in olive oil, keeping it dairy-free and grain-free without compromising on flavor. Quick to prepare with simple ingredients, it’s the perfect weeknight dinner that feels indulgent yet nutritious. Garnish with green onions for a pop of color and freshness, and enjoy a family-friendly meal that’s paleo-approved and packed with bold, irresistible flavors!

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

Start by cutting the chicken breasts into bite-sized pieces.

Step 2

In a shallow dish, mix together the coconut flour, tapioca starch, salt, and pepper.

Step 3

Whisk the egg and water in a separate bowl.

Step 4

Dip each piece of chicken into the egg mixture, then dredge in the flour mixture, ensuring each piece is well coated.

Step 5

Heat the olive oil in a large skillet over medium-high heat.

Step 6

Once hot, add the chicken pieces to the skillet, cooking in batches if necessary to avoid overcrowding.

Step 7

Cook the chicken for about 3-4 minutes per side, or until golden brown and cooked through.

Step 8

Remove the chicken from the skillet and let drain on a paper towel-lined plate.

Step 9

In a small saucepan, combine the coconut milk, sriracha sauce, honey, apple cider vinegar, and garlic powder.

Step 10

Bring the sauce to a simmer over medium heat, whisking continuously until smooth and slightly thickened, about 3-4 minutes.

Step 11

Transfer the cooked chicken to a bowl and pour the sauce over the top.

Step 12

Toss the chicken to coat evenly with the sauce.

Step 13

Garnish with sliced green onions before serving.

Nutrition Facts

Serving size	(946.9g)

Amount per serving	% Daily Value*
Calories	2357.1

Total Fat 102.6g	0%
Saturated Fat 35.9g	0%
Polyunsaturated Fat 7.0g
Cholesterol 568.8mg	0%
Sodium 2590.0mg	0%
Total Carbohydrate 199.0g	0%
Dietary Fiber 25.9g	0%
Total Sugars 54.9g
Protein 158.7g	0%

Vitamin D 48IU	0%
Calcium 128.0mg	0%
Iron 10.8mg	0%
Potassium 691.2mg	0%

*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.

Source of Calories

Fat: 39.2%

Protein: 27.0%

Carbs: 33.8%