Prepare the Salmon: Using a sharp knife, cut the salmon fillet into 2-3 cm (approx. 1-inch) cubes. Pat them thoroughly dry with a paper towel to remove any excess moisture.

Make the Coating: In a medium-sized mixing bowl, whisk together the cornflour, paprika, garlic powder, salt, and black pepper until well combined.

Coat the Salmon: Add the salmon cubes to the cornflour mixture. Gently toss them until every piece is evenly and generously coated. I find that using my hands works best to ensure full coverage.

Prepare the Sauce: While the salmon rests, make the sauce. In a separate small bowl, combine the mayonnaise, sweet chilli sauce, sriracha, and fresh lime juice. Whisk until smooth and creamy. Set aside.

Heat the Pan: Place a large frying pan or skillet over a medium-high heat and add the vegetable oil. Allow the oil to get hot – you'll know it's ready when it shimmers slightly.

Fry the Salmon: Carefully place the coated salmon pieces into the hot pan in a single layer. Be sure not to overcrowd the pan; fry in two batches if necessary. Cook for 2-3 minutes per side, until golden brown, crisp, and cooked through.

Drain and Rest: Once cooked, use a slotted spoon to transfer the salmon bites to a plate lined with paper towels to drain off any excess oil.

Combine and Serve: Transfer the hot, crispy salmon to a large bowl. Pour over about three-quarters of the Bang Bang sauce and gently toss to coat. Serve immediately, garnished with sliced spring onions and toasted sesame seeds, with the remaining sauce on the side for dipping.