My kitchen has never smelled quite so wonderfully chaotic as it did the afternoon I first made these Crispy Bang Bang Salmon Bites. I was craving something restaurant-level good but didn’t want to leave the house, and I had a beautiful salmon fillet staring me down from the fridge. What unfolded was a quick, sizzling dance that resulted in these impossibly crispy-on-the-outside, tender-on-the-inside nuggets, all coated in a sweet, spicy, creamy bang bang sauce that’s downright addictive. The sound of the salmon hitting the hot oil, the incredible aroma of garlic and chili paste blooming in the sauce, and that first perfect bite—it was a “why don’t I make this every week?!” moment. This recipe is my new secret weapon for turning an elegant protein into the most fun, shareable, finger-licking-good appetizer or dinner.
Ingredients
- 1 1/2 pounds salmon fillets, skin removed, cut into 1-inch bite-sized pieces
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup cornstarch (for coating)
- 2 large eggs, beaten
- 1 cup Panko breadcrumbs
- High-heat oil for frying (like avocado or vegetable oil)
- For the Bang Bang Sauce:
- 1/2 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon Sriracha or chili garlic sauce (adjust to taste)
- 1 teaspoon honey
- 1 tablespoon rice vinegar
- 1 clove garlic, finely minced
Let’s talk about a few key players here. Panko breadcrumbs are non-negotiable for the ultimate crunch—they create those big, shattery shards that regular breadcrumbs just can’t match. For the sauce, sweet chili sauce is the sweet, glossy base; don’t substitute it with plain syrup. And trust me, that rice vinegar is not just for show. It cuts through the richness of the mayo and adds a necessary brightness—don’t skip it! If you’re sensitive to heat, start with one teaspoon of Sriracha and taste as you go.(See the next page below to continue…)