If you’re looking for a dish that’s crispy, flavorful, and just the right amount of spicy, these Homemade Crispy Bang Bang Salmon Bites will steal the show. Tender chunks of salmon are coated in a light, crispy breading, then tossed in a creamy, sweet-and-spicy bang bang sauce that’s absolutely addictive. They make the perfect appetizer, snack, or even main dish over rice or salad.
The first time I made these, I couldn’t believe how simple yet delicious they were. Once, I swapped the salmon for shrimp, and it worked beautifully. But the richness of salmon pairs perfectly with the tangy-sweet sauce—it’s restaurant-quality flavor made easily at home.
Why You’ll Love This Recipe
These Crispy Bang Bang Salmon Bites are the perfect mix of texture and taste—crispy on the outside, juicy on the inside, and coated in a sauce that’s creamy, zesty, and slightly spicy. They’re easy to make, bake, or air fry, and they’re versatile enough to serve as an appetizer, lunch, or dinner. The bang bang sauce is a simple yet unforgettable combination of flavors that will keep you coming back for more.
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Homemade Crispy Bang Bang Salmon Bites: Sweet, Spicy, and Irresistibly Crunchy
- Total Time: 20 mins
- Yield: 4 servings
- Diet: Halal
Description
Crispy, tender salmon bites coated in a crunchy golden crust and tossed in a sweet and spicy Bang Bang sauce — a quick and flavorful homemade seafood dish that’s perfect as an appetizer or main course.
Ingredients
- 1 ½ pounds skinless salmon fillets, cut into 1-inch cubes
- ½ cup cornstarch
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil (for air frying or pan frying)
- For the Bang Bang Sauce:
- ½ cup mayonnaise
- 3 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 tablespoon honey
- 1 teaspoon rice vinegar (optional)
- Green onions and sesame seeds, for garnish
Instructions
- Pat the salmon cubes dry with paper towels and season with salt, pepper, and garlic powder.
- Set up a dredging station: one bowl with cornstarch, one with beaten eggs, and one with panko breadcrumbs.
- Coat each salmon piece in cornstarch, dip in egg, then press into panko breadcrumbs until fully coated.
- To Air Fry: Preheat the air fryer to 400°F (200°C). Lightly spray the basket with oil, arrange salmon pieces in a single layer, and air fry for 7–9 minutes, flipping halfway through, until golden and crispy.
To Pan Fry: Heat olive oil in a large skillet over medium-high heat. Cook salmon bites for 2–3 minutes per side until golden and cooked through. Transfer to a paper towel–lined plate. - Make the Sauce: In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until smooth.
- Toss the crispy salmon bites in the Bang Bang sauce until evenly coated or drizzle the sauce over the top.
- Garnish with sliced green onions and sesame seeds before serving.
Notes
- Adjust the spice level by increasing or decreasing the sriracha.
- For extra crispiness, bake the coated salmon on a wire rack at 425°F for 12–15 minutes instead of pan frying.
- This recipe works great with shrimp or chicken instead of salmon.
- Best served immediately for maximum crunch.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Main Course / Appetizer
- Method: Air Fried / Pan Fried
- Cuisine: Asian Fusion
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Salmon fillets (skinless, cut into 1-inch cubes) – The star of the dish, tender and full of flavor.
Buttermilk (or milk with lemon juice) – Helps tenderize the salmon and bind the coating.
Cornstarch – Adds light crispiness to the breading.
All-purpose flour – Forms the base of the crispy coating.
Panko breadcrumbs – Ensures a perfectly crunchy exterior.
Garlic powder and paprika – Add subtle seasoning to enhance the flavor.
Salt and black pepper – Essential for balanced seasoning.
Olive oil or cooking spray – Helps achieve crispness in the oven or air fryer.
Mayonnaise – The creamy base for the bang bang sauce.
Sweet chili sauce – Adds sweetness and mild heat.
Sriracha – Gives the sauce a perfect spicy kick.
Honey (optional) – For extra sweetness and balance.
Green onions and sesame seeds (optional) – For garnish and a professional touch.
Directions
- Preheat the oven or air fryer:
- Oven: Preheat to 400°F (200°C) and line a baking sheet with parchment paper.
- Air fryer: Preheat to 400°F (200°C) for 5 minutes.
- Prepare the salmon: Pat the salmon cubes dry with paper towels, then season lightly with salt and pepper.
- Coat the salmon:
- Place the buttermilk in one bowl, the flour mixed with garlic powder and paprika in another, and the panko breadcrumbs in a third.
- Dip each piece of salmon in the buttermilk, then dredge in the flour mixture, and finally coat with panko. Press gently to help the crumbs stick.
- Cook the salmon:
- Oven method: Arrange the salmon pieces on the prepared baking sheet. Lightly spray with cooking oil and bake for 15–18 minutes, flipping halfway, until golden and crisp.
- Air fryer method: Place the salmon pieces in a single layer in the air fryer basket. Spray lightly with oil and cook for 8–10 minutes, shaking halfway through.
- Make the bang bang sauce: In a bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and honey until smooth. Adjust spice level to taste.
- Toss and serve: Once the salmon is cooked, toss gently in the bang bang sauce or drizzle it on top. Garnish with sliced green onions and sesame seeds. Serve immediately.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe serves 4 people and takes about 30 minutes total—10 minutes of prep and 20 minutes of cooking. It’s quick enough for a weeknight dinner and impressive enough for entertaining.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer at 375°F (190°C) for 5–7 minutes to maintain crispiness. Avoid microwaving, as it may make the coating soggy. The sauce can be made ahead and stored separately for up to 5 days.
Variations and Customizations
Spicy Bang Bang Salmon Bites
Add extra sriracha or a pinch of cayenne for more heat.
Honey Garlic Salmon Bites
Swap the bang bang sauce for a honey-garlic glaze for a milder, sweeter version.
Asian-Inspired Twist
Top with sesame oil drizzle, chopped scallions, and toasted sesame seeds.
Lemon Pepper Version
Add lemon zest and black pepper to the breading for a fresh, zesty flavor.
Coconut-Crusted Bang Bang Salmon
Replace half the panko with shredded coconut for a tropical twist.
Low-Carb Option
Use crushed pork rinds or almond flour instead of breadcrumbs.
FAQs
1. Can I use frozen salmon?
Yes, just make sure it’s completely thawed and patted dry before coating.
2. Can I pan-fry instead of baking or air frying?
Absolutely—shallow-fry in a bit of oil for 2–3 minutes per side until golden.
3. Can I make it gluten-free?
Yes, use gluten-free panko and flour alternatives.
4. What’s the best salmon to use?
Atlantic or sockeye salmon work best—choose skinless fillets.
5. Can I make the sauce ahead of time?
Yes, store it in the fridge for up to 5 days and stir before using.
6. How spicy is it?
Mild to medium—adjust the sriracha to suit your taste.
7. Can I use another protein?
Yes, shrimp, chicken, or tofu all work wonderfully with this recipe.
8. Can I bake without breadcrumbs?
Yes, but the texture won’t be as crispy—try coating in crushed cornflakes instead.
9. How can I make it extra crispy?
Double-coat the salmon in flour and panko, and spray lightly with oil before baking.
10. What should I serve with it?
Steamed rice, Asian slaw, roasted veggies, or a fresh green salad make perfect pairings.
Conclusion
Homemade Crispy Bang Bang Salmon Bites are the perfect mix of crispy, creamy, sweet, and spicy—an irresistible combination that’s hard to stop eating. Whether baked or air-fried, they deliver restaurant-worthy crunch and flavor with minimal effort. Serve them as a fun appetizer, a flavorful dinner, or over rice for a quick meal that’s guaranteed to impress.
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