Prepare the bang bang sauce by mixing mayonnaise, sweet chili sauce, sriracha, and lime juice in a small bowl. Set aside.
In a shallow bowl, combine cornstarch and all-purpose flour.
In another bowl, beat the egg.
Place panko breadcrumbs in a third bowl.
Dip each salmon cube first into the flour mixture, then the beaten egg, and finally coat with panko breadcrumbs.
Heat oil in a deep fryer or heavy pot to 350°F (175°C).
Deep-fry the coated salmon cubes in batches for 2-3 minutes or until golden brown and cooked through.
Drain on paper towels.
Arrange the salmon bites in a circular pattern on a white round plate.
Drizzle the bang bang sauce over the bites.
Garnish with sliced green onions and sesame seeds before serving.