Description
Golden-crispy salmon cubes tossed in a creamy bang bang sauce that balances honeyed sweetness, tangy rice vinegar, and fiery sriracha. Each bite delivers a crackling crunch and bold layers of flavor.
Ingredients
- 1 pound salmon fillet cut into 1-inch cubes
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs beaten
- 2 cups vegetable oil for frying
- 3 tablespoons mayonnaise
- 3 tablespoons sweet chili sauce
- 1 tablespoon sriracha
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 clove garlic minced
- 2 tablespoons chopped scallions for garnish
- 1 teaspoon toasted sesame seeds for garnish
Instructions
- In a shallow bowl combine flour salt and black pepper.
- In a second bowl beat the eggs until smooth.
- Place panko breadcrumbs in a third bowl.
- Dredge each salmon cube first in the flour mixture then dip into the beaten eggs and finally coat with panko.
- Heat vegetable oil in a deep skillet over medium heat until it reaches 350°F (175°C).
- Fry the coated salmon cubes in batches for 3 to 4 minutes or until golden brown and cooked through, turning gently.
- Meanwhile in a mixing bowl whisk together mayonnaise sweet chili sauce sriracha honey rice vinegar soy sauce and minced garlic to make the bang bang sauce.
- Remove fried salmon bites with a slotted spoon and drain on paper towels.
- Toss the hot salmon bites in the bang bang sauce until evenly coated.
- Transfer to a serving platter and garnish with chopped scallions and toasted sesame seeds.
Notes
- Adjust the sriracha amount to control the spiciness
- Serve immediately to maintain maximum crispiness
- Use fresh salmon and dry cubes thoroughly for best adhesion
- Leftovers can be reheated briefly in the oven to restore crunch