Step 1: Prepare the Salmon and Seasoning
Pat the salmon fillet completely dry with paper towels. This is the first critical step for achieving crispiness. Using a sharp knife, cut the salmon into uniform 1 to 1.5-inch cubes, discarding any bones. Place the cubes in a medium bowl. In a small dish, combine the salt, black pepper, garlic powder, and paprika. Sprinkle this seasoning mix evenly over the salmon cubes and gently toss to coat every piece. Let them sit for 5 minutes to absorb the flavors.

Step 2: Set Up Your Dredging Station (Mise en Place)
This assembly line is key for efficiency. Get three separate shallow bowls or plates. In the first bowl, place the all-purpose flour. In the second bowl, beat the two eggs until uniform. In the third bowl, combine the Panko breadcrumbs and cornstarch, mixing thoroughly with a fork. The cornstarch mixed with Panko creates an exceptionally light and crispy final crust. Arrange them in order: flour, egg, Panko-cornstarch mixture.

Step 3: Dredge the Salmon Cubes
Working one at a time, coat a salmon cube in the flour, shaking off any excess. Next, dip it into the beaten egg, allowing any excess to drip off. Finally, press it firmly into the Panko-cornstarch mixture, ensuring all sides are thoroughly and evenly coated. Gently press the crumbs onto the salmon to ensure good adhesion. Place the breaded cube on a wire rack or parchment-lined baking sheet. Repeat with all salmon pieces. Letting them rest on a rack for 5-10 minutes before frying helps the coating set.

Step 4: Mix the Bang Bang Sauce
While the breaded salmon rests, make the sauce. In a medium bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, lime juice, rice vinegar, garlic powder, and pinch of salt until completely smooth and emulsified. Taste and adjust: add more honey for sweetness, more sriracha for heat, or more lime juice for tang. Set aside. Reserve about ¼ of the sauce in a separate small bowl for serving/dipping.

Step 5: Fry to Golden-Brown Perfection
In a large, heavy-bottomed skillet (cast iron or Dutch oven works best), heat about 1 inch of oil over medium-high heat to 350°F (175°C). Use a deep-fry or candy thermometer for accuracy. Once hot, carefully add the breaded salmon cubes in batches, making sure not to overcrowd the pan. Fry for 2-3 minutes per side, turning gently with tongs, until the coating is a deep, golden brown and crisp on all sides. The salmon inside will be perfectly cooked through—opaque and flaky. Transfer to a wire rack set over a baking sheet to drain. This keeps them crispy on all sides (a paper towel-lined plate can steam them slightly).

Step 6: Sauce the Bites
Once all salmon bites are fried and still hot, place them in a large, clean bowl. Pour about three-quarters of the Bang Bang sauce over the hot bites. Using a silicone spatula or by gently tossing the bowl, fold the sauce onto the bites until they are evenly and generously coated. The heat from the salmon will slightly thin the sauce, allowing it to cling beautifully.

Step 7: Plate and Garnish Immediately
Transfer the saucy, crispy salmon bites to a serving platter. Drizzle with the reserved fresh sauce for an extra glossy look and a hit of bright flavor. Immediately garnish with a flurry of sliced scallions, a sprinkle of toasted sesame seeds, and fresh cilantro. Serve instantly with lime wedges on the side for squeezing, and with your chosen base (rice, greens, lettuce cups)