For the salmon:

1 lb salmon fillets (cut into bite-sized cubes)

1/2 cup cornstarch

1/4 cup all-purpose flour

1 tsp garlic powder

1/2 tsp paprika

Salt & pepper to taste

1/2 cup buttermilk

Vegetable oil for frying

For the Bang Bang Sauce:

1/4 cup mayonnaise

2 tbsp sweet chili sauce

1 tbsp sriracha sauce (adjust to spice level)

1 tbsp honey

1 tsp rice vinegar

For garnish:

Fresh cilantro (optional)

Sliced green onions (optional)

Sesame seeds (optional)

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Prepare the salmon: Cut salmon fillets into bite-sized cubes, ensuring even sizes for uniform cooking.
Make the coating: In a shallow bowl, whisk together cornstarch, flour, garlic powder, paprika, salt, and pepper. In a separate bowl, pour buttermilk.
Coat the salmon: Dip each salmon cube in buttermilk, then dredge in the dry coating mixture, pressing gently to coat. Repeat until all salmon cubes are coated.
Heat the oil: In a skillet or deep fryer, heat vegetable oil over medium-high heat, aiming for 350°F/175°C.
Fry the salmon: Fry salmon cubes in batches for about 3-4 minutes, or until golden brown and cooked through. Drain excess oil on a paper towel-lined plate.
Make the Bang Bang sauce: In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar. Adjust spice level by adding more sriracha if desired.
Toss the salmon in the sauce: Once fried, gently toss salmon bites in the Bang Bang sauce until fully coated.
Garnish and serve: Serve on a platter garnished with cilantro, green onions, and sesame seeds. Enjoy immediately!

For a healthier option, bake the salmon instead of frying it.

Store leftover sauce in the refrigerator for up to 1 week.

For a milder version, reduce or omit sriracha from the sauce.