Ingredients:

  • 1.5 lbs (680g) skinless salmon fillet, cut into 1-inch cubes
  • 1/2 cup (60g) cornstarch, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 1/2 cup (113g) mayonnaise (full-fat or light)
  • 2 tablespoons sweet chili sauce (Mae Ploy is a good shout)
  • 1 tablespoon sriracha (adjust to your spice preference, you spicy devils!)
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon rice vinegar
  • 1 tablespoon chopped green onions/scallions (optional)
  • Sesame seeds (optional)

Instructions:

  1. Pat the salmon cubes dry with paper towels. In a bowl, combine half of the cornstarch, salt, and pepper. Toss the salmon in the mixture until evenly coated.
  2. In a separate small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey/maple syrup, and rice vinegar until smooth.
  3. Heat the vegetable oil in a large skillet over medium-high heat. Dredge the salmon pieces in the remaining cornstarch. Add the salmon to the skillet in a single layer (cook in batches if necessary to avoid overcrowding). Cook for 2-3 minutes per side, until golden brown and cooked through.
  4. Remove the salmon from the skillet and place it on a plate lined with paper towels to drain excess oil. Transfer the salmon to a large bowl. Pour the Bang Bang sauce over the salmon and toss gently to coat evenly.
  5. Transfer the Crispy Bang Bang Salmon Bites to a serving plate. Garnish with chopped green onions and sesame seeds, if desired. Serve immediately.