If you have fresh halibut on hand, don’t miss this Bang Bang Halibut recipe. Bite-sized pieces of halibut are seasoned, breaded, and fried until golden, then tossed in sweet chili sauce and finished with a creamy, slightly spicy bang bang drizzle. It’s an exciting, restaurant-style dish that’s quick enough for weeknights and impressive for guests.
Bang Bang Halibut
Bang Bang dishes—like the popular Bang Bang Shrimp—work with many types of seafood. Halibut’s firm, meaty texture makes it an excellent candidate: the flakes hold up when coated and fried, giving a satisfying contrast between tender fish and crispy breading.
Halibut is often called the “steak of the sea” because of its dense texture, and while catching one can be a challenge, this fish is widely available through markets and fishmongers. When prepared as crunchy halibut bites tossed in sweet chili and topped with a creamy bang bang sauce, it becomes a crave-worthy meal served over rice, alongside vegetables, or as a shareable appetizer.
Recipe Shopping List
Before you start, gather the items below. Exact measurements are listed in the recipe card further down.
- Fresh halibut
- All-purpose flour
- Panko breadcrumbs
- Salt
- Onion powder
- Granulated garlic
- Cayenne pepper
- Chinese five spice
- Momofuku tingly salt (optional)
- Eggs
- Fresh cilantro
- Thai sweet chili sauce
- Bang bang sauce (or ingredients to make it)
- Neutral frying oil
How To Make This Recipe (Overview)
Here’s a quick overview of the process so you know what to expect. Follow the full recipe and step-by-step instructions below for best results.
- Prep: Cut the halibut into bite-sized cubes and season them.
- Set up breading: Combine the dry mix and whisk the eggs for dipping.
- Heat oil: Preheat frying oil to about 350°F (175°C).
- Bread and fry: Coat the fish in egg and panko-flour mixture, then fry in batches until golden.
- Sauce and finish: Toss the fried bites in sweet chili sauce and drizzle with bang bang sauce. Garnish with cilantro and serve over steamed rice or with vegetables.
Recipe FAQ
Yes. Homemade bang bang sauce is simple and uses pantry staples. Combine: ½ cup mayonnaise, 2 tablespoons sweet Thai chili sauce, 1 tablespoon Sriracha, and 1 teaspoon rice vinegar. Adjust heat and sweetness to taste.
Fried halibut is at its best right after cooking. For peak crispness and texture, serve immediately rather than preparing far ahead.
Keep the sweet chili–coated portion to a minimum when plating—only toss what you’ll eat right away. Store leftovers in an airtight container and reheat in an air fryer or an oven to restore crispness. Add the sauce fresh just before serving.
More Fish Recipe Ideas
If you enjoy Bang Bang Halibut, try other fried, grilled, or sauced white-fish dishes. Classic beer-battered fish and chips, orange-glazed salmon, seafood gumbo, or a lemon-cream sauce for firm white fish all make excellent companions in a seafood recipe repertoire. Swap halibut with cod, snapper, lingcod, or any fresh white fish you prefer.
Bang Bang Halibut
Yield: 8 servings
Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Crunchy, golden halibut bites are tossed in sweet chili sauce and finished with a creamy bang bang drizzle—perfect over steamed rice or alongside grilled vegetables.
Ingredients
- 2 pounds halibut, cut into ½”–¾” cubes
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- 2 teaspoons salt, divided
- 1 teaspoon onion powder
- 1 teaspoon granulated garlic
- ¼ teaspoon cayenne pepper
- ½ teaspoon Chinese five-spice
- 1 teaspoon Momofuku tingly salt (optional)
- 3 large eggs
- 1 tablespoon chopped cilantro, for garnish
- 1 cup Thai sweet chili sauce
- ¼ cup bang bang sauce (see FAQ for quick homemade version)
- About 4 cups neutral cooking oil for frying
Instructions
- Cut the halibut into ½”–¾” cubes and pat dry with paper towels.
- Mix the onion powder, 1 teaspoon salt, granulated garlic, cayenne, tingly salt (if using), and Chinese five-spice. Sprinkle the seasoning evenly over the fish.
- Prepare two shallow bowls: in one combine the remaining 1 teaspoon salt, flour, and panko; in the other, beat the eggs until combined.
- Dip each fish cube into the egg, coating evenly, then press into the panko/flour mixture so every side is coated. Place coated pieces on a tray while you heat the oil.
- Heat oil in a medium saucepan or deep pan to 350°F (175°C). Fry the fish in batches without crowding—about 3–4 minutes per batch—until golden brown and cooked through.
- Remove fried bites and let excess oil drain on a wire rack or paper towels. Repeat until all fish are cooked.
- Place fried halibut in a medium bowl, pour the sweet chili sauce over the pieces, and toss gently to coat.
- Serve the coated halibut over steamed rice, drizzle with bang bang sauce, and sprinkle with chopped cilantro.
Nutrition (per serving, estimate)
- Calories: 340
- Total Fat: 5g
- Saturated Fat: 1g
- Cholesterol: 138mg
- Sodium: 1057mg
- Carbohydrates: 41g
- Fiber: 1g
- Sugar: 18g
- Protein: 32g
Nutrition data provided as an estimate.
