Tasty Crunchy Bang Bang Salmon

Juicy salmon chunks wrapped in a golden crunchy shell and topped with smooth, spicy-sweet bang bang drizzle make an unforgettable dish that combines Eastern-inspired tastes with delightful texture. Every mouthful gives you perfectly cooked fish that stays damp inside while keeping its crunchy outer layer.

The first time I served these salmon chunks at our family gathering, my grandkids couldn't stop grabbing more. That mix of the crunchy coating with the special sauce had everyone wanting to know how I made it.

Key Components

• Salmon fillets: Go for vibrant, solid middle-cut pieces without gray spots. New salmon offers better bite and a fresh sea smell.
• Cornstarch: Makes that distinctive crisp shell that stays crunchy even after adding sauce.
• Flour: Teams up with cornstarch to build a solid coating that sticks well.
• Egg: Keeps the coating attached and brings richness. Eggs at room temp spread more evenly.
• Mayo: Regular Japanese mayo creates the sauce's smooth body.
• Sriracha: Brings warmth and light garlic hints. Begin with a little and add more to taste.
• Honey: Unfiltered honey adds depth and cools down the heat just right.

Preparation Steps

Step 1: Getting the Salmon Ready

Start by drying salmon completely - wetness stops the shell from forming nicely. Slice into even 1-inch bits, letting them sit at room temp for 15 minutes. Add plenty of salt and pepper.

Step 2: Setting Up Your Dipping Spots

Arrange three flat dishes in a row. First dish: seasoned flour-cornstarch mix. Second dish: well-mixed egg with a dash of water. Third dish: final coating blend. This setup makes things run smoothly and helps keep one hand dry.

Step 3: Double Dipping Method

Drop each salmon chunk in egg mix, letting extra drip away. Roll in flour blend, softly pushing coating to stick. Do this twice for extra crunch. Put coated pieces on a wire rack to rest for 5 minutes.

Step 4: Nailing the Cooking

Warm oil to 350°F in a solid pan. Check with a bit of flour - it should bubble right away. Cook in small batches so you don't crowd the pan, which cools the oil down. Fry until golden, about 2-3 minutes each side.

Step 5: Making the Sauce

While salmon sits, mix sauce stuff until totally smooth. Start with less hot sauce, tasting and tweaking to match how spicy you want it. Let sauce sit 5 minutes so flavors can blend.

Coming from a seaside community, salmon was always on our table. This cooking trick changed how my kids felt about fish - now they ask for it every week.

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Fantastic Combos and Serving Ideas

Make a complete meal by adding fluffy jasmine rice and quick-cooked veggies. The rice soaks up the extra sauce while veggies add brightness and goodness. When you're having friends over, lay these bites on butter lettuce with thin-sliced cucumber and carrot.

Customizing It

Try different fish like cod, halibut, or even shrimp. Each brings its own feel and taste but still works great with the bang bang sauce. If you don't like too much heat, swap some sweet chili sauce for part of the sriracha.

Keeping It Fresh

They're best right after cooking, but extras stay good in a sealed box for up to two days. Warm in a 375°F oven for 5-7 minutes to bring back the crunch. The sauce keeps separately for a week, making quick dinners easier.

Sauce Twists

Make the bang bang sauce your own by throwing in fresh ginger, lime juice, or a bit of fish sauce. Create your special mix by trying different hot sauces - my family really likes adding a bit of Korean gochujang for richer taste.

Party Pointers

These chunks are perfect party food. Create a sauce bar with original bang bang sauce, sweet chili sauce, and spicy mayo. Top with things like toasted sesame seeds, crispy shallots, or fresh herbs.

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After tweaking this dish for years, I've learned it's the small things that count. The mix of soft salmon, crunchy coating, and that can't-stop sauce makes something truly special. Served as a starter or main dish, these bites always wow everyone at the table.

Frequently Asked Questions

→ Can I use an air fryer instead?

Sure, cook them at 400°F for about 8-10 minutes, turning halfway for even browning.

→ How should I keep the leftovers?

Store the sauce on its own and put cooked salmon in a sealed container for up to 2 days. Warm in the oven to bring back the crunch.

→ What goes well with these salmon chunks?

Try them on rice, with steamed veggies, or on fresh greens for a full meal.

→ Can I tone down the heat?

Cut back or skip the sriracha, and add more sweet chili sauce and honey for a gentler flavor.

→ Why doesn't my coating stick?

Make sure to dry the salmon first and press the crumbs firmly. Let them sit for 5 minutes before cooking.