Description
Crispy, golden salmon bites coated in a creamy, spicy-sweet bang bang sauce — a quick, flavorful seafood dish perfect for appetizers, rice bowls, or tacos.
Ingredients
- 1 lb salmon fillet, skin removed and cut into 1-inch cubes
- 1/2 cup cornstarch (or flour for lighter coating)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 2 eggs, beaten
- 2 tbsp olive oil (or enough for pan-frying)
- Bang Bang Sauce:
- 1/3 cup mayonnaise
- 2 tbsp sweet chili sauce
- 1 tbsp sriracha (adjust to taste)
- 1 tsp honey or sugar (optional, for sweetness)
- 1 tsp lime juice (optional, for tang)
- Chopped green onions and sesame seeds for garnish
Instructions
- Pat salmon cubes dry with paper towels to ensure a crisp coating.
- In a bowl, mix cornstarch, salt, pepper, and paprika.
- Dip salmon pieces in beaten eggs, then coat evenly with the cornstarch mixture. Shake off excess.
- Heat olive oil in a large nonstick skillet over medium-high heat.
- Add coated salmon pieces in batches, cooking 2–3 minutes per side until golden brown and crispy. Remove and drain on paper towels.
- In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice to make the bang bang sauce.
- Toss the crispy salmon bites gently in the sauce until evenly coated, or drizzle the sauce over top before serving.
- Garnish with green onions and sesame seeds. Serve immediately.
Notes
- Air fryer method: Cook coated salmon at 400°F (200°C) for 8–10 minutes, shaking halfway through.
- Serve over jasmine rice, in lettuce wraps, or tacos for a complete meal.
- Use light mayo or Greek yogurt for a lower-calorie sauce option.
- For extra crispiness, double coat salmon with egg and cornstarch.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Appetizer / Main Course
- Method: Pan-Fried / Air-Fried
- Cuisine: Asian Fusion