These crispy chicken thighs with spicy almond sauce are one of those recipes that genuinely stops people mid-bite — the sauce alone is worth making by the jar. Served over a fresh mango salad, this is a meal that always puts a smile on my face. Update note: This recipe used to be called Bang Bang Chicken, but this is a more accurate title.
Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 👩🍳 Recipe Tips | 📝Full Recipe Card | 🍽 More Chicken Dinner Recipes
At A Glance
- ⏱ Ready In: 40 minutes (plus optional marinating time)
- 🍽 Serves: 2–3
- 🌱 Diet: Gluten-Free, Dairy-Free, Paleo-Friendly
- 💪 Nutrition Highlights: High in protein, naturally dairy-free, good fats from almond butter and coconut
- 🥕 Main Ingredients: Chicken thighs, almond butter, coconut aminos, coconut yogurt, mango, cucumber
- 🔥 Flavor Profile: Crispy, juicy chicken with a bold, creamy, slightly spicy and sweet almond sauce — fresh and tropical salad on the side
- 🧊 Meal-Prep Friendly: The almond sauce keeps in the fridge for up to 5 days; chicken is best fresh but reheats well
- Best Served With: Mango cucumber salad, cauliflower rice, steamed broccoli, or zucchini noodles
These crispy chicken thigh bites have been a reader favorite for years — and once you make the spicy almond sauce, you’ll understand why. Boneless chicken thighs are seasoned with a warming spice blend, coated in a light tapioca and coconut flour slurry, then shallow-fried until deeply golden and crispy on the outside, juicy and tender inside. The almond sauce is genuinely one of the best things I’ve made — sautéed aromatics blended with almond butter, coconut aminos, honey and coconut yoghurt into something creamy, bold and just a little addictive.
My partner called it something unrepeatable, but “awesome sauce” is the version I’ll put on the internet. The fresh mango cucumber salad rounds everything out with brightness and crunch, and honestly, the whole dish comes together in about 40 minutes if you skip the optional marinating step. It’s gluten-free, dairy-free, paleo-friendly and the kind of meal you’ll want to put on rotation.
👩🍳 You might also like these recipes:
Gochujang Chicken Thighs
Honey Lime Chicken Thighs
Baked Chicken Thighs With Green Sauce
Honey Lemon Garlic Pepper Chicken Thighs
Shrimp Mango Salad
Napa Cabbage Asian Slaw
What You’ll Need
Here is what you’ll need for crispy chicken thighs with almond sauce. Find the full measurements in the recipe card below.
For the chicken:
- Boneless, skinless chicken thighs — thighs are the move here; they stay juicy and don’t dry out the way breast meat does
- White pepper — adds a distinctive warmth; black pepper works fine as a sub
- Paprika, curry powder, onion powder, garlic powder — a simple but punchy spice blend that seasons the chicken all the way through
- Sea salt
For the slurry coating:
- Tapioca flour/starch — creates that light, crispy shell when shallow-fried; cornstarch is a good substitute if that’s what you have
- Coconut flour — adds a little texture to the coating
- Almond milk or coconut milk — to bind the slurry; water also works
For the spicy almond sauce:
- Almond butter — the base of the sauce; smooth works best for blending, but crunchy adds texture if you don’t blend
- Onion and garlic — sautéed first to build a rounded, savoury base
- Long red chilli — for gentle heat; remove the seeds if you want it milder
- Coconut aminos — brings a slightly sweet, soy-sauce-like depth without the gluten; Tamari is a great swap if you’re not avoiding soy
- Honey or maple syrup — to balance the heat and richness
- Coconut yogurt — my secret weapon here; it adds a subtle tang that coconut cream or milk doesn’t quite replicate, though either will work
- Lime juice — a squeeze at the end brightens everything
For the mango cucumber salad:
- Baby gem lettuce — crisp and sturdy enough to hold up to the juicy chicken
- Cucumber, carrot, yellow capsicum/pepper — color, crunch, freshness
- Mango — tropical sweetness that plays brilliantly against the spicy sauce; pineapple works too
- Spring onion/scallions
- Lime juice, sea salt, olive oil — a simple dressing that lets the bang bang sauce do the heavy lifting
How To Make Crispy Chicken Thighs With Spicy Almond Sauce
Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make crispy chicken thighs with almond sauce.
- If time allows, marinate the chicken first. Lay the thighs out on a board, sprinkle over all the spices and salt, and massage everything in. Pop in the fridge for 30 minutes to an hour (or overnight — it’s worth it). Take out of the fridge 10–15 minutes before cooking.
- Make the almond sauce. Heat a small saucepan over medium-high heat and sauté the coconut oil, diced onion, chilli, and salt for 2–3 minutes until softened. Add the almond butter, coconut aminos, honey, coconut yogurt, and water, and stir over the heat for about a minute until smooth and combined. Transfer to a small blender and blitz until creamy. Stir in the lime juice. Set aside.
- Prep the salad. Slice and assemble all the salad ingredients on a large platter or in a bowl. Drizzle with lime juice, a little olive oil, and a pinch of salt. Set aside.
- Make the flour slurry. Whisk together the tapioca flour, coconut flour, and milk until smooth. Add the chicken pieces and toss until evenly coated.
- Shallow-fry the chicken. Heat 2 tablespoons of coconut oil in a large pan over medium-high heat. Add the chicken pieces, leaving a little space between each one. Cook for 5 minutes per side until golden and cooked through. Use a thin spatula to gently loosen before turning.
- Serve. Lay the chicken over the salad and drizzle generously with the almond sauce. Serve any extra sauce on the side.
Recipe Tips
- Marinating is optional but worth it. Even 30 minutes in the fridge makes a difference to the depth of flavor. Overnight gives you the best result.
- Don’t skip resting the chicken before frying. Taking it out of the fridge 10–15 minutes before cooking means it cooks more evenly and gets a better crust.
- Slurry troubleshooting. If your slurry is too thick, add a splash more milk or water. You want it to coat the chicken lightly, not clump around it. Make sure your pan is properly hot before adding the chicken — this is what gets you that crispy shell.
- No blender? If you’re making the sauce by hand, dice the onion, garlic, and chilli very finely, and stir everything together in the saucepan. The texture will be more rustic but still delicious.
- Sauce substitutions. Peanut butter works beautifully in place of almond butter (it’s arguably even better). Coconut cream or milk can substitute for coconut yogurt — the sauce will be slightly less tangy but still great.
- The sauce keeps. Make a double batch and store in an airtight jar in the fridge for up to 5 days. Use it as a dip, a salad dressing, or a drizzle over rice bowls and roasted veggies.
- Salad is flexible. Use whatever vegetables you have — shredded cabbage, radishes, shaved zucchini, fresh coriander or mint all work well. Pineapple is a great swap for mango.
- Serving options. Cauliflower rice, zucchini noodles, or plain steamed rice all work as a base instead of the salad. The chicken also makes excellent party finger food with the sauce served for dipping.
- Storage. Leftover chicken keeps in the fridge for 3 days. Reheat in a dry pan or air fryer to bring back the crispiness. Keep the sauce separate and reheat gently, adding a splash of water if it thickens in the fridge.
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Golden crispy chicken thighs drizzled with a bold spicy almond sauce, served with a fresh mango cucumber salad. Gluten-free, paleo-friendly, 40 minutes.
Ingredients
For the chicken
- 6 chicken thighs boneless, skinless
- 1 tsp white pepper black can also be used
- 1 tsp salt
- 1 tsp paprika
- 1 tsp mild curry powder
- 1 ½ tsp onion powder
- 1½ tsp garlic powder
- Coconut or peanut oil for cooking
For the slurry
- 3 tablespoons tapioca flour about 1 oz / 28 g
- 1 tablespoon coconut flour about 0.3 oz / 8 g
- 1/4 cup almond milk or coconut milk, water could also be used, 2 fl oz / 60 ml
For the spicy almond sauce
- 1 tsp coconut oil
- ½ small onion diced
- ½ long red chilli sliced or finely diced
- ¼ teaspoon salt
- 1 clove garlic finely diced
- 3 tbsp almond butter about 1.6 oz / 48 g
- 2 tbsp coconut aminos or Tamari wheat-free soy sauce
- 2 tbsp honey or maple syrup
- 3 tbsp coconut yoghurt or cream
- 1/4 cup water 2 fl oz / 60 ml
- Juice of 1/2 lime
For the mango cucumber salad
- 1 head of baby gem lettuce shredded
- 1 medium cucumber sliced into thin strips
- 1 medium carrot sliced into thin matchsticks
- ½ yellow pepper/ capsicum thinly sliced into strips
- 1 small mango sliced into thin strips or diced
- ¼ cup diced scallions/spring onion
- Juice of ½ lime
- Pinch of sea salt
- Drizzle of olive oil
Instructions
- If time allows, marinate the chicken first. Lay the thighs out on a board and sprinkle evenly with all the spices and salt. Massage the seasoning into the meat, then refrigerate for 30 minutes to 1 hour (or overnight for deeper flavour). Remove from the fridge 10–15 minutes before cooking.
- Make the almond sauce. Heat a small saucepan over medium-high heat. Add the coconut oil, onion, chilli, and salt and sauté for 2–3 minutes, stirring occasionally, until softened. Add the almond butter, coconut aminos, honey, coconut yoghurt, and water. Stir over the heat for about a minute until smooth and combined. Transfer to a small blender and blitz until creamy. Stir in the lime juice. Set aside (or refrigerate if making ahead).
- Prepare the salad. Cut all the salad ingredients and arrange on a large platter or in a bowl. Drizzle with lime juice, olive oil, and a pinch of salt. Set aside.
- Make the slurry. In a bowl, whisk together the tapioca flour, coconut flour, and milk until smooth. Add the chicken thighs and toss to coat evenly.
- Cook the chicken. Heat 2 tablespoons of coconut oil in a large pan over medium-high heat. Once hot, add the chicken pieces, leaving a little space between each one. Cook for 5 minutes per side until golden and crispy. Use a thin spatula to loosen before flipping — if it feels stuck, give it another minute.
- Serve. Lay the chicken over the salad and drizzle generously with almond sauce. Serve extra sauce on the side.
Notes
Important Ingredient Tips: Tapioca flour (also sold as tapioca starch) is what gives the coating its light, crispy texture. Cornstarch is the most reliable substitute. Coconut aminos can be found in health food stores or online — Tamari or wheat-free soy sauce are easy swaps. Almond butter can be replaced with peanut butter for a slightly richer, nuttier sauce.
Key Recipe Tips: Make sure the pan is hot before adding the chicken — a properly hot pan is key to getting a crispy crust rather than a soggy coating. Don’t overcrowd the pan; cook in batches if needed. If the slurry seems too thick, add a splash more milk or water.
Storage Tips: Store leftover chicken in an airtight container in the fridge for up to 3 days. Reheat in a dry pan or air fryer to restore crispiness — the microwave will soften the coating. Store the sauce separately in an airtight jar in the fridge for up to 5 days. Reheat gently in a small saucepan, adding a splash of water if it thickens.
Make-Ahead Tips: The almond sauce can be made 2–3 days ahead and refrigerated. The salad ingredients can be prepped and stored undressed in the fridge for up to 2 days. The chicken can be marinated overnight and cooked fresh when needed.
FAQs:
Can I use chicken breast instead of thighs? You can, but thighs are strongly recommended — they’re juicier, more forgiving, and stay tender when fried. Chicken breast can dry out quickly in the pan.
What can I substitute for tapioca flour? Cornstarch is the best substitute and widely available. Regular all-purpose flour will also work but won’t give quite the same light crispiness.
Can I make the sauce without a blender? Yes — dice the onion, garlic, and chilli very finely, then stir all the sauce ingredients together in the saucepan. The texture will be chunkier but the flavour is the same.
Is this dish spicy? The sauce has a gentle warmth from the chilli. For milder heat, remove the chilli seeds or reduce the amount. For more spice, add an extra half chilli or a pinch of chilli flakes.
Can I air-fry the chicken instead of shallow-frying? The tapioca slurry doesn’t crisp up as well in an air fryer as it does in a pan — it benefits from the oil contact. That said, you can lightly spray the coated pieces and air-fry at 200°C / 400°F for about 15–18 minutes, flipping halfway, and still get good results.
What can I use instead of mango in the salad? Pineapple is a great swap, or use sliced oranges or mandarin segments for a citrus version. In cooler months, diced apple adds a nice crunch and sweetness.
Nutrition
Calories: 518kcal | Carbohydrates: 36g | Protein: 38g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 163mg | Sodium: 1096mg | Potassium: 872mg | Fiber: 5g | Sugar: 20g | Vitamin A: 3619IU | Vitamin C: 62mg | Calcium: 133mg | Iron: 3mg
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This might be nicest home-cooked meal I have ever made. I never knew paleo cooking could be this delicious. Definitely going to whip this one next time I’m entertaining friends. Thanks for sharing!
Thank you, Tim. Super happy you enjoyed it so much.
Irena
I made this tonight and it was divine! Family absolutely loved it, thank you!
Thank you, Shell. I am so so happy to hear that 🙂 Irena
What type of red chilles would people recommend if I want the flavor right but not too hot? The recipe description is pretty vague…
Long red chilli (jalapenos) are great for this. Some of them might be less or more spicy, so you can leave or remove the seeds.
Made this tonight forgot to take a picture but it was very nice, and will be added to my favourite recipes ?
Thank you, Sylvia.
We made this recipe this evening and in the words of my husband it was Bang Bang Delicious! This is a terrific recipe and a keeper, thanks Irena!
This taste amazing. I had to modify somethings.first for a larger family second replace the mango ad capsicum with beetroot and Apple.
Who’s family including 3yo loved it!
Thank you!
Glad you and the family enjoyed it! It’s a bit of a favourite in our house. And you’re right, any kind of salad will go with this.
This is the best. My husband is so excited and he never gets excited over anything remotely healthy. He said it’s the best chicken I’ve ever cooked ? thank you for the recipe!!
Thanks Emerald! I know the feeling, my partner really loves this recipe too and often requests it 🙂
This was delicious! Thank you for sharing. The chicken was excellent, and the sauce was delicious. Next time hopefully I’ll have a ripe mango, so I will make the salad. I just served the chicken over romaine lettuce with some blood orange olive oil. AMAZING!
Thank you, glad you enjoyed it.
Just made this tonight. Delicious. I used peanut butter instead of almond butter because I’m not strict paleo, but everything else was according to instructions. My family was really impressed. I even heard the word “awesome” several times.
Thanks Rachel! I also sometimes make it with peanut butter, and I think it’s even tastier that way. Glad the family liked it 🙂
I made this last night, it was so yummy, but I did have problems with the slurry, mine was too thick, I watered it down, but when I cooked it, most of the coating stuck to the pan. Not sure if pan wasn’t hot enough/too hot or what, any suggestions.
Hiya, what can I use instead of the tapioca (I live in London, U.K.), I can’t seem to find it anywhere. Many thanks
Hi Denise, I live in London. You can find tapioca in most health food stores (whole foods, plant organic) and on Amazon. Ocado also stocks it. Search for Bob’s Red Mill brand, as that’s the most common
https://www.ocado.com/webshop/product/Bobs-Red-Mill-Gluten-Free-Tapioca-Flour/213655011?
Family loved it and they “hate paleo.”
Ha! That’s what I call a successful paleo recipe 🙂 Glad they enjoyed it.
This looks absolutely amazing–such great texture! Pinning to try ASAP!
I’ve pinned this to make – looks fantastic! Great photos, too.
Wow! This looks soooo tasty and something I’d definitely would like to try. Szechuan chicken was always a favourite dish of mine. Thanks Irena!
This looks dynamite! Can you easily adjust the spiciness?
Oh my! This certainly does look like the best chicken ever!
That slurry though! That’s the secret to this deliciously crispy chicken! Yummmm!
This chicken looks amazing!!! I cannot wait to make this for my family, I know they’re going to love it. And that mango cucumber salad! That sounds so refreshing and delicious.
This bang bang chicken is totally amazing !! I love it !
This chicken looks amazing- crispy and brown! And that sauce sounds incredible! I can definitely see why this is a favorite!
You don’t even need words to tell me how amazing this tastes, your gorgeous photos have me sold in just a glance – I even have everything I need to make is… so I’ve changed my weekly meal plan and added this in on the weekend!
Mangoes are totally my jam. This looks bomb!
Now I wish my husband wasn’t out grilling the chicken thighs I just bought at the store… hmmm… Next week THIS will be on my meal plan for sure!
Oh MY the sauce on that chicken! Wow! I can’t wait to try this! Sounds amazing! I was stumped on my dinner menu end of this week and I think we’ll do this!