Preheat the oven to 200°F to keep the salmon warm after frying.

Pat the salmon fillets dry with paper towels. Cut them into bite-sized pieces.

In a shallow dish, combine the flour, salt, and black pepper.

In another shallow dish, beat the egg until well combined.

Place the panko breadcrumbs in a third shallow dish.

Dredge each piece of salmon in the flour mixture, shaking off any excess. Dip it into the egg, then coat it with panko breadcrumbs, pressing gently to adhere.

In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat. Once hot, carefully add the salmon pieces in batches, cooking for about 3-4 minutes on each side or until golden brown and crispy. Remove and place on a paper towel-lined plate to drain excess oil.

In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, and lime juice until smooth.

Serve the crispy salmon warm, drizzled with the bang bang sauce and garnished with chopped green onions.