Bang Bang Salmon Bites (Print Version)
Golden-fried salmon cubes tossed in a creamy, sweet-spicy sauce; ideal for sharing or serving over rice.
# What You Need:
→ Salmon
01 - 1.1 lb 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 - 2 tablespoons sliced green onions
15 - 1 tablespoon chopped fresh cilantro (optional)
16 - Sesame seeds (optional)
# Directions:
01 - Sprinkle salt and ground black pepper evenly over salmon cubes; set aside.
02 - Combine cornstarch, all-purpose flour, and smoked paprika in a mixing bowl. Place beaten eggs in a separate bowl.
03 - Dredge each salmon cube in the flour mixture, then dip into beaten eggs, and return to the flour mixture, ensuring all sides are coated.
04 - Heat vegetable oil in a large skillet over medium-high heat. Fry coated salmon in batches for 2 to 3 minutes per side until golden and cooked through. Remove to a plate lined with paper towels.
05 - In a clean mixing bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until thoroughly blended.
06 - Gently toss the warm salmon bites with the prepared sauce to coat. Arrange on a serving platter and sprinkle with sliced green onions, cilantro, and sesame seeds if desired. Serve immediately.
# Expert Tips:
01 -
- These salmon bites turn an ordinary night into a playful appetizer party without much effort.
- The Bang Bang sauce’s balance of sweet, creamy, and heat quickly became my go-to superstar for everything from rice bowls to snacks.
02 -
- If you crowd the pan, the salmon steams instead of crisps, and that’s how I learned patience in frying.
- Chilling the coated salmon for 15 minutes before frying makes the crust adhere better—my surprise came when a hasty batch lost all its golden crunch in the oil.
03 -
- Letting the battered salmon cubes rest in the fridge before frying means fewer casualties in the pan—they stay together beautifully.
- A humble dash of smoked paprika in the flour coating makes the flavor so much bigger, and it took me several tries to discover the difference.