Description
Crispy bite-sized salmon pieces coated in a sweet and spicy bang bang sauce. These restaurant-quality appetizers are simple to make and disappear quickly at any gathering.
Ingredients
Scale
- 1½ pounds fresh salmon fillet, skin removed, cut into 1-inch cubes
- ½ cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 large eggs, beaten
- 2 tablespoons water
- Vegetable oil for frying (about 4 cups)
- ½ cup mayonnaise
- 3 tablespoons sweet chili sauce
- 1 tablespoon sriracha sauce
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- ½ teaspoon garlic powder
- Pinch of salt
- 2 green onions, thinly sliced
- 1 tablespoon sesame seeds
- Fresh cilantro leaves
Instructions
- 1. Pat salmon cubes dry and season with salt. Let sit 15 minutes at room temperature.
- 2. Mix flour, cornstarch, and all dry seasonings in one bowl. Whisk eggs and water in another bowl.
- 3. Heat oil to 350°F in heavy pot or deep fryer.
- 4. Make bang bang sauce by whisking mayonnaise, sweet chili sauce, sriracha, rice vinegar, honey, garlic powder, and salt.
- 5. Dip salmon in egg mixture, then coat in seasoned flour mixture.
- 6. Fry salmon bites in small batches for 2-3 minutes until golden brown.
- 7. Drain briefly on paper towels.
- 8. Toss warm salmon bites with bang bang sauce.
- 9. Garnish with green onions, sesame seeds, and cilantro. Serve immediately.
Notes
Store leftovers in refrigerator up to 2 days. Reheat in 400°F oven for 5-7 minutes for best texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Fried
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 4g
- Sodium: 520mg
- Fat: 16g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 28g