Cooking is an art, and each step should feel like a brushstroke on the canvas of your kitchen. Follow these steps:

1. Start by preparing your dredging stations: In one bowl, combine the flour, cornstarch, salt, pepper, and garlic powder. In a second bowl, beat the eggs. In a third bowl, place the panko breadcrumbs.
2. Coat each salmon cube in the flour mixture, dip into the eggs, and then roll in the panko breadcrumbs, pressing gently to adhere. This triple coating ensures a satisfyingly crisp exterior.
3. In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat. Once hot, carefully add the salmon bites in batches, frying until golden brown and cooked through, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
4. While the salmon bites cool slightly, prepare the bang bang sauce. In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until smooth.
5. Drizzle the sauce over the warm salmon bites or serve it on the side for dipping. Garnish with fresh cilantro if desired.

Cooking with my daughters often involves a little dance in the kitchen, a rhythm set by the sizzle of the pan and the laughter that fills the air. I hope you find your own rhythm as you make these bites.