Equipment Needed
- Sharp knife and cutting board
- Three shallow bowls (for the coating station)
- Large heavy-bottomed skillet or Dutch oven
- Tongs or a slotted spoon
- Wire rack set over a baking sheet (for draining)
- Small mixing bowl (for the sauce)
- Paper towels
Step-by-Step Instructions
First, I get my classic breading station ready: cornstarch in one bowl, beaten eggs in another, and Panko in the third. I season my salmon bites simply with salt and pepper, then press each piece firmly into the cornstarch, shaking off the excess. This initial dusty coat is crucial—it helps the egg adhere. Next, I dip it into the egg, let the excess drip off, and then finally press it into the Panko, making sure every nook and cranny is covered. I lay them all out on a plate as I go. This part is a bit messy, but I find it almost meditative.
While I’m breading, I pour about a half-inch of my high-heat oil into my heavy skillet and begin heating it over medium-high. This is where patience pays off. I test the oil by dropping in a single Panko crumb—if it sizzles vigorously and floats immediately, we’re in business. I carefully add the salmon bites in a single layer, not crowding the pan. I learned the hard way that crowding drops the oil temperature and leads to soggy, greasy salmon instead of that perfect crisp. I fry them for about 2-3 minutes per side until they’re a deep, glorious golden brown.
As the salmon bites fry, I whisk together all the bang bang sauce ingredients in my small bowl. I always taste it right away and adjust—sometimes I crave more garlic, so I’ll add a microplane grating of another clove, or more heat with an extra squirt of Sriracha. The smell of the sauce coming together, the pungent garlic mellowing into the sweet and spicy mix, makes my mouth water every single time. I set this aside, ready for its moment.
Once the salmon bites are perfectly crisp, I use my tongs to transfer them directly to the wire rack. This is my biggest tip: do not drain them on paper towels if you can help it. The wire rack allows air to circulate all around, preventing the bottom from getting steamy and soft. I let them rest for just a minute—the residual heat finishes cooking the salmon through to buttery tenderness. Then, I immediately drizzle that incredible bang bang sauce all over them or serve it on the side for dipping.(See the next page below to continue…)