Description
Flaky salmon cubes get an ultra-crisp panko shell, then get drenched in a punchy bang bang sauce that mingles sweet chili, sriracha and lime. Green onions add a fresh pop of color and flavor.
Ingredients
- 500 g salmon fillet cut into 2 cm cubes
- 3 tbsp cornstarch
- 1 large egg beaten
- 100 g panko breadcrumbs
- 500 ml vegetable oil for frying
- 3 tbsp mayonnaise
- 2 tbsp sweet chili sauce
- 1 tsp sriracha sauce
- 1 tsp lime juice
- 1 stalk green onion thinly sliced
- 1 pinch salt
- 1 pinch pepper
Instructions
- Pat the salmon cubes dry with paper towels then season with salt and pepper.
- Place cornstarch in one bowl, beaten egg in a second bowl and panko breadcrumbs in a third bowl.
- Dredge the salmon cubes first in cornstarch, then dip in egg and coat evenly with panko.
- Heat vegetable oil in a deep skillet to 180 °C then fry the coated salmon in batches until golden brown and crispy, about 2 to 3 minutes per batch.
- Remove the salmon bites with a slotted spoon and drain on paper towels.
- In a mixing bowl whisk together mayonnaise, sweet chili sauce, sriracha sauce and lime juice to make the bang bang sauce.
- Gently toss the fried salmon bites in the sauce until evenly coated.
- Arrange the crispy bang bang salmon bites on a serving platter and garnish with sliced green onion.
Notes
- Adjust the amount of sriracha to control the spiciness of the sauce.
- Ensure the oil temperature stays consistent to maintain a crispy texture.
- Serve the salmon bites immediately for the best crunch.
- Store any leftovers in an airtight container in the refrigerator for up to one day.