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Serving: Serve hot immediately for the best crispy texture, paired with steamed rice, salad, or over a bowl of greens for a lighter option.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in an air fryer or oven at 375°F for 5–7 minutes to restore crispiness. Avoid microwaving, as it can make the coating soggy.
Variations:
Gluten-Free: Use gluten-free cornstarch and double-check sauces for gluten-containing ingredients.
Air Fryer Version: Lightly spray the coated salmon bites with oil and air fry at 400°F for 8–10 minutes, flipping halfway.
Low-Spice Option: Replace sriracha with a mild hot sauce or more sweet chili sauce for a gentle kick.
Extra Crunch: Double-dip the salmon cubes by dipping them in a beaten egg first, then cornstarch, before frying.
FAQ:
Q1: Can I bake the salmon bites instead of frying?
A1: Yes! Bake them at 400°F for about 12–15 minutes, flipping once halfway through. They won’t be as crispy, but they'll still be delicious.
Q2: Can I use frozen salmon?
A2: Absolutely — just make sure to thaw it completely and pat it dry to avoid excess moisture when frying.
Q3: How spicy is the Bang Bang Sauce?
A3: It’s moderately spicy. You can easily adjust the heat by adding more or less sriracha according to your taste.
Would you like me to also create a second version that's even spicier or meal-prep friendly?
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