Prepare the Salmon: First, ensure your salmon fillet is very dry by patting it thoroughly with kitchen paper. This is crucial for a crispy coating. Cut the salmon into bite-sized 2-3 cm cubes.

Make the Sauce: In a medium mixing bowl, whisk together the mayonnaise, sweet chilli sauce, sriracha, rice vinegar, and honey until smooth and fully combined. Set it aside. You can make this sauce up to 3 days in advance and keep it in the fridge.

Coat the Salmon: In a separate, larger bowl, combine the cornflour, salt, black pepper, and garlic powder. Add the salmon cubes to the bowl and gently toss them until each piece is evenly and lightly coated in the flour mixture.

Heat the Pan: Place a large non-stick frying pan or skillet over a medium-high heat and add the vegetable oil. Allow the oil to get hot – it should shimmer slightly.

Cook the Salmon: Carefully place the coated salmon cubes in the hot pan in a single layer. It's important not to overcrowd the pan, so cook in two batches if necessary. I find that this is the secret to getting a truly golden crust.

Fry Until Golden: Cook the salmon for 2-3 minutes on each side, until the coating is golden brown and crispy and the salmon is just cooked through. The total cooking time should be around 6-8 minutes per batch.

Drain and Rest: Once cooked, remove the salmon bites from the pan with a slotted spoon and place them on a wire rack or a plate lined with kitchen paper to drain any excess oil.

Combine and Serve: Transfer the crispy salmon bites to the bowl with the Bang Bang sauce. Gently fold them through the sauce until every piece is generously coated. Serve immediately, garnished with sliced spring onions, toasted sesame seeds, and coriander.