Bang Bang Salmon Bites (Printable Version)
Crispy pan-fried salmon cubes coated in a crunchy crust and tossed in a creamy, spicy bang bang sauce.
# What You’ll 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)
# Directions:
01 - Evenly season salmon cubes with salt and black pepper.
02 - Combine cornstarch, all-purpose flour, and smoked paprika in one bowl. Place beaten eggs in a separate bowl.
03 - Dredge each salmon piece in the flour mixture, dip into beaten egg, then re-coat with the flour mixture for a crisp layer.
04 - Heat vegetable oil in a large skillet over medium-high heat. Fry salmon pieces in batches for 2 to 3 minutes per side, until golden and cooked through. Transfer to paper towels to drain excess oil.
05 - Whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until smooth and well-combined.
06 - Gently toss warm salmon bites with the bang bang sauce, ensuring even coating.
07 - Sprinkle with sliced green onions, cilantro, and sesame seeds as desired. Serve immediately.
# Top Tips:
01 -
- The spicy-creamy sauce transforms ordinary salmon into something you&ll secretly want to eat straight from the bowl.
- The golden crust clings perfectly, making every bite satisfyingly crisp and impossible to resist.
02 -
- I once rushed and skipped chilling the dredged salmon—big mistake, as the coating slid right off into the pan.
- Lightly draining on paper towels keeps the crust crisp and makes cleanup less daunting.
03 -
- Space out the salmon pieces in the pan so steam doesn&apost sabotage the crispiness.
- Mix the sauce in a glass bowl if possible—it won&apost hold onto the spicy garlic aroma for days after.