Tasty Crispy Bang Bang Salmon Bites

Golden crispy salmon bites coated in a delicate crust and topped with a creamy, sweet-and-spicy bang bang sauce create an unforgettable combination of textures and Asian-inspired flavors. The salmon stays perfectly tender inside while developing an irresistible crunch on the outside.

Key Ingredients

• Fresh salmon: Look for bright, firm center-cut pieces. Fresh salmon should have a clean ocean scent without any gray areas.
• Cornstarch: The key to achieving that signature crispy exterior.
• All-purpose flour: Combines with cornstarch for the perfect coating.
• Large eggs: Binds the coating and enriches the flavor.
• Japanese mayonnaise: Creates the creamy base for the sauce.
• Sriracha sauce: Provides balanced heat and subtle garlic notes.
• Pure honey: Adds sweetness and helps balance spiciness.

Cooking Method

Step 1: Salmon Preparation

Thoroughly pat salmon dry. Cut into 1-inch cubes and let rest at room temperature for 15 minutes. Season with salt and pepper.

Step 2: Breading Setup

Arrange three shallow dishes: seasoned flour-cornstarch mix, beaten egg wash, and final coating mixture.

Step 3: Coating Process

Dip salmon in egg, then flour mixture. Repeat for extra crispiness. Place on wire rack to set for 5 minutes.

Step 4: Frying Technique

Heat oil to 350°F. Test temperature with a sprinkle of flour. Fry in small batches until golden, about 2-3 minutes per side.

Step 5: Sauce Preparation

Combine sauce ingredients, adjusting heat level to taste. Let rest briefly to develop flavors.

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Serving Suggestions

Serve alongside steamed jasmine rice and fresh Asian vegetables. For appetizers, present on crisp lettuce leaves with julienned vegetables.

Recipe Variations

The coating works equally well with white fish or shrimp. Adjust sauce heat by substituting sweet chili sauce for sriracha.

Storage Instructions

Store leftovers in an airtight container for up to 2 days. Reheat at 375°F for 5-7 minutes to restore crispiness. Sauce keeps separately for one week refrigerated.

Sauce Adaptations

Enhance the sauce with fresh ginger, citrus, or fish sauce. Experiment with different chili sauces like gochujang for unique flavor profiles.

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Frequently Asked Questions

→ Can an air fryer work for this recipe?

Absolutely! Cook at 400°F for about 8 to 10 minutes and flip halfway so it crisps up evenly.

→ What’s the best way to store leftovers?

Keep the salmon in an airtight container and store the sauce apart. Eat within two days, and reheat the salmon in the oven for the best crunch.

→ What should I serve alongside these bites?

Pair it with mixed greens, steamed veggies, or a bed of rice for a complete and satisfying meal.

→ Can the sauce be made less spicy?

Yes! Go lighter on or skip the sriracha, then add more honey and sweet chili sauce to balance it out.

→ Why is my coating not sticking?

Make sure the salmon pieces are patted dry. Press the breadcrumbs on gently but firmly, and let them rest a few minutes before cooking.