Ingredients:

  • 680g skinless salmon filets, cut into 1-inch cubes
  • 30g cornstarch
  • 60g Panko breadcrumbs
  • 1 large egg, beaten
  • 5g garlic powder
  • 5g smoked paprika
  • 3g sea salt and cracked black pepper
  • 5ml olive oil spray
  • 120ml mayonnaise
  • 60ml Thai sweet chili sauce
  • 22ml sriracha
  • 15ml honey
  • 5ml rice vinegar

Instructions:

  1. Pat the salmon cubes dry with paper towels to ensure a crispy coating. Season with salt and pepper.
  2. Prepare a dredging station with three bowls: one with cornstarch mixed with garlic powder and smoked paprika; one with the beaten egg; and one with Panko breadcrumbs.
  3. Dredge each salmon cube first in cornstarch, then dip in the egg, and finally press firmly into the Panko breadcrumbs until fully coated.
  4. Place the salmon cubes in a single layer in the air fryer basket. Lightly spray with olive oil.
  5. Air fry at 200°C for 8-10 minutes, shaking the basket halfway through, until the exterior is golden brown and crispy.
  6. In a large mixing bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until smooth.
  7. Add the hot salmon bites to the bowl and gently toss until every piece is lacquered in the glaze. Serve immediately.