Ingredients:

  • 450g (1 lb) skinless salmon fillet, cut into 2.5cm (1-inch) cubes
  • 60ml (1/4 cup) buttermilk
  • 1 large egg, lightly beaten
  • 60g (1/2 cup) all-purpose flour
  • 120g (1 1/2 cups) panko breadcrumbs
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 60ml (1/4 cup) vegetable oil, for frying
  • 120ml (1/2 cup) mayonnaise (full-fat recommended)
  • 60ml (1/4 cup) sweet chili sauce (like Mae Ploy)
  • 1-2 tablespoons sriracha (adjust to taste)
  • 1 tablespoon honey
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon garlic powder
  • Pinch of salt
  • 2 tablespoons chopped green onions (optional)
  • 1 tablespoon sesame seeds (optional)

Instructions:

  1. In a bowl, whisk together buttermilk and egg. Add salmon cubes and toss to coat.
  2. In separate bowls, place the flour, and the combined panko, paprika, garlic powder, salt, and pepper.
  3. Dredge each salmon piece in flour, then dip back into the buttermilk/egg mixture, and finally coat thoroughly in the panko mixture, pressing gently to adhere.
  4. Heat vegetable oil in a large skillet over medium-high heat. Cook the salmon in batches, being careful not to overcrowd the pan, for 2-3 minutes per side, or until golden brown and cooked through. Internal temperature should reach 145°F (63°C).
  5. Remove the salmon bites with tongs and place them on a plate lined with paper towels to drain excess oil.
  6. In a medium bowl, whisk together all Bang Bang Sauce ingredients until smooth. Adjust sriracha to your spice preference.
  7. Add the fried salmon bites to the bowl with the Bang Bang Sauce and gently toss to coat evenly.
  8. Transfer the coated salmon bites to a serving platter and garnish with chopped green onions and sesame seeds, if desired. Serve immediately.