Bang Bang Salmon Bites (Printable)
Crispy salmon cubes coated and pan-fried, then tossed in a creamy, spicy Bang Bang sauce.
# What You Need:
→ Salmon
01 - 1.1 pounds skinless salmon fillet, cut into 1-inch cubes
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon 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
→ 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 - 1 tablespoon chopped fresh cilantro (optional)
15 - 2 tablespoons sliced green onions
16 - Sesame seeds (optional)
# How-To:
01 - Pat salmon dry with paper towels and season evenly with salt and black pepper.
02 - Combine cornstarch, flour, and smoked paprika in a shallow bowl. Place beaten eggs in a separate bowl.
03 - Dredge each salmon piece in the flour mixture, dip in egg, and return to the flour mixture to ensure even coating.
04 - Heat vegetable oil in a large skillet over medium-high heat. Fry salmon bites in batches for 2 to 3 minutes per side until golden brown and just cooked through. Drain on paper towels.
05 - Whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar in a bowl until smooth.
06 - Gently toss warm salmon bites with Bang Bang sauce until evenly coated. Garnish with sliced green onions, cilantro, and sesame seeds as desired. Serve immediately.
# Expert Advice:
01 -
- The crispy shell locks in unbelievable juiciness that the sauce clings to so well.
- It’s a chameleon dish: crowd-pleasing appetizer, satisfying main, or even tomorrow’s lunch with rice and leftover sauce.
02 -
- Patting the salmon dry is not optional—otherwise, the coating slips right off mid-fry.
- Letting coated salmon chill in the fridge makes all the difference; it gives the crust staying power even after saucing.
03 -
- Don’t walk away while frying—the sweet spot for golden brown happens fast.
- Finish with a pinch of flaky salt for that last burst of flavor.