Bang Bang Crispy Salmon

Juicy salmon chunks wrapped in a golden crunchy shell and topped with smooth, tangy-hot bang bang sauce make an unbeatable treat that mixes Asian-inspired tastes with satisfying texture. Every mouthful gives you perfectly done salmon that stays damp inside while keeping its crunchy outside.

The first time I served these salmon chunks at our family get-together, my grandkids couldn't stop grabbing more. The mix of that crunchy coat and special sauce had everyone wanting to know how to make it.

Key Components

• Salmon fillets: Go for vibrant, solid middle-cut chunks with no grayish parts. New salmon gives you the nicest feel and a fresh sea smell.
• Cornstarch: Makes that special crispy shell that stays crunchy even after you add sauce.
• Flour: Teams up with cornstarch to build a tough coating that sticks well.
• Egg: Keeps the coating attached and brings richness. Eggs at room temp spread more evenly.
• Mayo: Whole-fat Japanese mayo creates the sauce's smooth body.
• Sriracha: Brings warmth and light garlic hints. Begin with a little and add more if needed.
• Honey: Unfiltered honey adds depth and cuts the heat just right.

Instructions

Step 1: Getting the Salmon Ready

Start by drying salmon fully with paper towels - any wetness stops good crust forming. Slice into same-sized 1-inch bits, and let them sit out for 15 minutes. Add plenty of salt and pepper.

Step 2: Setting Up Your Dipping Area

Arrange three flat dishes in a row. First dish: seasoned flour-cornstarch blend. Second dish: well-mixed egg with a dash of water. Third dish: final coating mix. This setup makes things easy and keeps one hand dry.

Step 3: Two-Layer Coating Method

Dunk each salmon chunk in egg mix, letting extra drip away. Roll in flour blend, softly pushing coating to stick. Do this twice for extra crunch. Put coated bits on a wire rack to sit for 5 minutes.

Step 4: Nailing the Cooking

Warm oil to 350°F in a solid pan. Check with a tiny bit of flour - it should fizz right away. Cook in small batches to avoid crowding, which drops oil heat. Fry till golden, about 2-3 minutes each side.

Step 5: Making the Sauce

While salmon sits, mix sauce stuff until totally smooth. Start with just a bit of sriracha, trying it and adding more for your taste. Let sauce rest 5 minutes so flavors can blend.

I grew up near the sea, so salmon was always on our table. This cooking style changed how my kids felt about fish - now they ask for it every week.

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Tasty Partners and Serving Ideas

Make a complete meal by adding these crunchy bits to steamed jasmine rice and quick-fried veggies. The rice soaks up extra sauce while veggies add brightness and goodness. For parties, place bites on butter lettuce with cucumber and carrot slices.

Changing It Up

Try different fish like cod, halibut, or even shrimp. Each brings its own feel and taste but still works great with bang bang sauce. If you don't like too much heat, swap some sriracha for sweet chili sauce.

Keeping Leftovers Fresh

Though they're best right away, extras stay good in a sealed box for up to two days. Warm in a 375°F oven for 5-7 minutes to bring back the crunch. The sauce keeps separately for up to a week, making quick dinners even faster.

Twists on the Sauce

Make the bang bang sauce your own by adding fresh ginger, lime juice, or a bit of fish sauce. Create your special mix by trying different hot sauces - my family loves putting in some Korean gochujang for richer taste.

Party Tricks

These chunks shine at gatherings. Create a sauce bar with the main bang bang sauce, sweet chili sauce, and spicy mayo. Top with things like toasted sesame seeds, crispy shallots, or fresh herbs.

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After tweaking this dish for years, I've learned it's the small things that count. The combo of soft salmon, crunchy coating, and that can't-stop sauce makes something truly special. Whether it's a starter or main dish, these bites always get compliments.

Frequently Asked Questions

→ Can I use an air fryer for this?

Sure! Air fry at 400°F for 8-10 minutes. Flip halfway for the best crunch.

→ How can I store extra salmon bites?

Keep them in an airtight container for 2 days. Store sauce separately, and reheat in the oven to crisp them up again.

→ What sides go well with these bites?

Great with rice, steamed veggies, or a fresh salad. Perfect for any meal.

→ How can I tone down the spice in the sauce?

Cut back on the sriracha or skip it. Add more sweet chili and honey for a gentler flavor.

→ Why isn’t my coating sticking?

Make sure the salmon’s dry before coating and press the breadcrumbs firmly. Let the pieces rest for a few minutes before cooking.