Description
Homemade crispy Bang Bang salmon bites are tender on the inside, crispy on the outside, and coated with a creamy, spicy Bang Bang sauce. Perfect as an appetizer, snack, or main course.
Ingredients
- 1 lb skinless salmon fillet, cut into 1 to 1.5-inch cubes
- 1/2 cup buttermilk
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 cup cornstarch
- 1/4 cup all-purpose flour
- Vegetable oil, enough for shallow frying
- 1/3 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 teaspoon honey
- 1 teaspoon rice vinegar
Instructions
- Combine buttermilk, garlic powder, paprika, salt, and black pepper in a bowl. Add cubed salmon and toss to coat. Marinate for at least 15 minutes.
- Whisk together cornstarch and flour in a separate bowl. Dredge marinated salmon pieces in the mixture, pressing to coat evenly.
- Heat 1 inch of vegetable oil in a skillet over medium-high heat to 350°F (175°C). Fry salmon bites in batches for 2-3 minutes per side until golden and crispy. Avoid overcrowding the pan.
- Transfer fried salmon bites to a paper towel-lined plate to drain excess oil.
- In a bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar to make the Bang Bang sauce.
- Toss crispy salmon bites in the sauce or serve sauce on the side for dipping.
Notes
- Adjust sriracha to control the spice level.
- Use gluten-free flour blend for a gluten-free version.
- Bake at 400°F for 15-18 minutes or air-fry at 390°F for 10-12 minutes as a lighter option.
- Store leftovers in an airtight container for up to 2 days.
- Reheat in oven or air fryer to maintain crispness.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 380
- Sugar: 6g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 65mg
