Bang Bang Salmon Bites (Print Version)
Golden pan-fried salmon cubes, crisp-coated and tossed in creamy sweet-spicy Bang Bang sauce; serve with rice or salad.
# Recipe Ingredients:
→ Salmon
01 - 500 g (1.1 lbs) skinless salmon fillet, cut into 1-inch cubes
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon freshly ground black pepper
→ Coating
04 - 1/2 cup cornstarch
05 - 1/2 cup all-purpose flour
06 - 1/2 teaspoon smoked paprika
07 - 2 large eggs, beaten
→ Frying
08 - 1/3 cup vegetable oil, for pan-frying
→ Bang Bang Sauce
09 - 1/3 cup mayonnaise
10 - 2 tablespoons sweet chili sauce
11 - 1 tablespoon sriracha or hot sauce
12 - 1 tablespoon honey
13 - 1 teaspoon rice vinegar
→ Garnish
14 - 2 tablespoons sliced green onions
15 - 1 tablespoon chopped fresh cilantro, optional
16 - Sesame seeds, optional
# Directions:
01 - Pat the salmon cubes dry with paper towels, then season evenly with salt and black pepper.
02 - In one mixing bowl, combine cornstarch, flour, and smoked paprika. In a separate bowl, whisk the eggs until smooth.
03 - Dredge each salmon cube in the flour mixture, dip into the beaten eggs, and return to the flour mixture for a second coating, ensuring all sides are covered.
04 - Heat vegetable oil in a large skillet over medium-high heat. Fry the coated salmon in batches for 2-3 minutes per side until golden and thoroughly cooked. Transfer to a plate lined with paper towels.
05 - In a clean bowl, whisk together mayonnaise, sweet chili sauce, sriracha or hot sauce, honey, and rice vinegar until smooth.
06 - Gently toss the warm, drained salmon bites with the prepared Bang Bang sauce until evenly coated.
07 - Transfer to a serving dish and sprinkle with green onions, cilantro, and sesame seeds if desired. Serve immediately.
# Expert Advice:
01 -
- This sauce packs a flavor punch that's so creamy and spicy, you almost want to double-dip your own bites.
- Once you realize how fast the salmon crisps to perfection, it's bound to become your favorite way to impress friends.
02 -
- If the oil isn't hot enough, the coating can get soggy instead of crisp—it took a few sad batches to learn this.
- Letting the coated salmon rest in the fridge before frying helps the crust stay intact when it hits the pan.
03 -
- Always taste the sauce before tossing—one more swirl of sriracha can make all the difference.
- Don’t crowd the pan; the salmon likes its space to crisp up beautifully.