Bang Bang Salmon Bites (Print Version)
Pan-fried salmon cubes double-coated for crispness, tossed in a creamy sweet-spicy Bang Bang sauce.
# What You Need:
→ Salmon
01 - 1 1/8 pounds 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
→ Bang Bang Sauce
09 - 1/3 cup mayonnaise
10 - 2 tablespoons sweet chili sauce
11 - 1 tablespoon sriracha or other 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 Make It:
01 - Sprinkle salt and freshly ground black pepper evenly over the salmon cubes.
02 - Arrange two bowls; in the first, mix the cornstarch, all-purpose flour, and smoked paprika. Place the beaten eggs in the second bowl.
03 - Individually dredge each salmon piece in the flour mixture, dip into the beaten eggs, and return to the flour mixture to coat thoroughly.
04 - Heat vegetable oil in a large skillet over medium-high heat. Fry the coated salmon bites in batches, cooking for 2 to 3 minutes per side until golden brown and cooked through. Transfer to paper towels to drain excess oil.
05 - In a medium bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until the sauce is smooth and well blended.
06 - Gently toss the warm salmon bites in the Bang Bang sauce to achieve even coating. Sprinkle with green onions, fresh cilantro, and sesame seeds if desired; serve immediately.
# Handy Tips:
01 -
- Each bite surprises with its mix of crackle, melt-in-the-mouth salmon, and that zingy sauce that begs you to grab just one more.
- It’s ridiculously adaptable—serve them at parties or tuck them into your own bowl with some greens and rice, and you’ll see why this dish sticks around.
02 -
- If you crowd the pan, the salmon will steam instead of going crispy—trust me, it’s tempting but always regrettable.
- Letting the coated salmon chill for 10-15 minutes transformed my results: the batter clung better and fried up perfect every time.
03 -
- Always fry in batches; too much in the pan steals away the crunch.
- A gentle toss in sauce (not a heavy stir) keeps the salmon coating intact and satisfying every time.