Crispy Bang Bang Salmon Bites
These crispy salmon bites are coated in panko and drizzled with a sweet and spicy bang bang sauce, making them an addictive appetizer or snack.
Ingredients
For the Salmon Bites
- 1 lb salmon, cut into bite-sized cubes (skin removed)
- 1 cup panko breadcrumbs Use Japanese-style for the crispiest texture
- 1/4 cup cornstarch
- 2 large eggs, beaten
For the Bang Bang Sauce
- 1/2 cup mayonnaise Can be swapped for Greek yogurt
- 2 tbsp sweet chili sauce
- 1 tbsp sriracha Adjust to taste
- 1 tsp honey
For Seasoning
- Salt and pepper (to taste)
Instructions
Preparation
- Preheat your oven to 400°F (200°C) or heat 1/2–1 inch of neutral oil in a skillet to 350°F (175°C) for frying.
- Pat the cubed salmon dry with paper towels and season lightly with salt and pepper.
- Set up dredging stations: Place cornstarch in one shallow bowl, beaten eggs in another, and panko in a third.
Dredging
- Toss each salmon cube in cornstarch, shake off excess, dip into the beaten eggs, then roll in panko until evenly coated.
Cooking
- Bake: Arrange coated cubes in a single layer on a parchment-lined baking sheet and bake for 12–15 minutes until golden and crispy.
- Fry: Fry in batches for 2–3 minutes per side until golden and cooked through. Drain on paper towels.
Making the Sauce
- In a bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and honey until smooth.
Serving
- When the bites are hot, toss them gently with the bang bang sauce just before serving to keep the crust crisp but the glaze clings.
Notes
Store leftovers in an airtight container for up to 2 days; keep sauce separate to preserve crispness. Can freeze uncooked, breaded bites for up to 1 month.