Ingredients
Scale
- 500g fresh salmon, cut into bite-sized cubes
- 2 tablespoons cornflour
- 2 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon salt
- 2 tablespoons vegetable oil
Bang Bang Sauce:
- 3 tablespoons mayonnaise
- 1½ tablespoons sweet chili sauce
- 1 teaspoon sriracha (adjust to taste)
- 1 teaspoon lemon juice
Instructions
- Pat the salmon cubes dry with a paper towel to remove excess moisture.
- In a medium bowl, mix cornflour, all-purpose flour, garlic powder, black pepper, and salt.
- Toss salmon cubes in the flour mixture until fully coated; shake off excess flour.
- Heat vegetable oil in a large non-stick pan over medium heat.
- Place salmon cubes in the pan in a single layer; cook 2–3 minutes on each side until golden brown and crispy. Cook in batches if needed.
- In a small bowl, combine mayonnaise, sweet chili sauce, sriracha, and lemon juice to make the bang bang sauce.
- Transfer cooked salmon to a plate lined with paper towels to remove excess oil.
- Gently toss salmon cubes in the bang bang sauce until evenly coated.
- Serve immediately over rice, noodles, or a fresh salad, or as a standalone appetizer.
Notes
Ensure salmon is dry before coating for maximum crispiness.
Adjust the spiciness of the sauce according to taste.
For extra crispiness, double-coat the salmon by dipping it back in the flour mixture.
Sauce can be made ahead and stored in the fridge for up to two days.
- Prep Time: 15
- Cook Time: 10