1. Start by using paper towels to thoroughly pat the salmon chunks dry. This step is crucial for achieving the perfect crispy texture. In a bowl, combine the cornstarch (or flour), salt, pepper, garlic powder, and paprika. Toss the salmon pieces in this mixture until they are evenly coated.

2. Heat 2-3 tablespoon of oil in a non-stick skillet over medium-high heat. Once the oil is hot, carefully add the coated salmon chunks and cook for about 2-3 minutes per side, or until they’re golden brown and crispy. Transfer the fried salmon to a paper-towel-lined plate to drain any excess oil.

3. In a small saucepan, combine the soy sauce, honey (or maple syrup), sriracha, rice vinegar (or lime juice), garlic, and ginger. Bring the mixture to a gentle boil over medium heat, stirring occasionally. If you prefer a thicker glaze, whisk together the cornstarch and water, then stir it into the simmering sauce until it reaches your desired consistency.

4. Gently add the crispy salmon pieces into the sweet and spicy glaze and toss them to ensure each piece is evenly coated without losing its crispy texture.