Chili Crisp Cucumber Chicken Bowls

The TikTok Chili-Crisp Cucumber Chicken Bowl is a vibrant, flavor-packed sensation that has taken the internet by storm for good reason. This recipe combines the cooling, refreshing crunch of a creamy Asian-style cucumber salad with juicy, perfectly seared chicken and the addictive heat of chili crisp. It is a harmonious balance of textures and temperatures, making it the ultimate crave-worthy weeknight meal that is both healthy and incredibly satisfying.

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What makes this bowl truly stand out is the contrast between the chilled cucumber base and the warm, honey-glazed chicken. The chili crisp adds a layer of complexity and a spicy kick that ties all the components together, creating a restaurant-quality experience in the comfort of your own home.

Ingredients

• For the Creamy Cucumber Salad: 2 large English cucumbers (thinly sliced), 1 teaspoon salt, 1/3 cup plain Greek yogurt, 2 tablespoons rice vinegar, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 teaspoon sugar, 2 green onions (thinly sliced), and 1 tablespoon toasted sesame seeds.
• For the Seared Chicken: 1 1/4 lbs boneless, skinless chicken breasts or thighs, 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 1 tablespoon honey, 1 tablespoon neutral oil, 2 cloves garlic (minced), 1 teaspoon fresh ginger (grated), and freshly ground black pepper to taste.
• For Serving: 4 cups cooked jasmine rice or short-grain rice, 4 tablespoons chili crisp, 1/4 cup fresh cilantro leaves (roughly chopped), and extra sliced green onions.

Instructions

Step 1: Prepare the cucumbers

Place sliced cucumbers in a colander, sprinkle with salt, and toss. Let sit for 10 minutes to draw out excess moisture. Rinse briefly and pat dry with paper towels.

Step 2: Make the creamy cucumber salad

In a large bowl, whisk together Greek yogurt, rice vinegar, soy sauce, sesame oil, and sugar. Add the cucumbers, green onions, and sesame seeds. Toss to coat and chill until ready to serve.

Step 3: Marinate the chicken

In a bowl, combine soy sauce, oyster sauce, honey, oil, garlic, ginger, and black pepper. Add chicken and toss to coat. Let marinate for 10 minutes.

Step 4: Cook the chicken

Heat a large skillet over medium-high heat. Add chicken and cook 4–5 minutes per side until golden and cooked through. Let rest for 3 minutes, then slice.

Step 5: Assemble the bowls

Divide creamy cucumber salad among four bowls. Add a scoop of rice if using. Top with sliced chicken. Drizzle each bowl with 1 tablespoon chili crisp.

Step 6: Garnish and serve

Garnish with cilantro and extra green onions. Serve immediately.

Zusatztipps für die Zubereitung

To prevent your cucumber salad from becoming watery, do not skip the salting step. Drawing out the excess moisture ensures the dressing stays thick and creamy. Additionally, make sure the skillet is properly heated before adding the chicken to achieve that beautiful golden sear and lock in the juices.

Varianten und Anpassungen

For an extra crunch, try adding thinly sliced radishes or shredded carrots to the cucumber salad. If you prefer a vegetarian version, you can substitute the chicken with pan-seared tofu or tempeh and use hoisin sauce instead of oyster sauce. For a dairy-free option, simply swap the Greek yogurt for a dairy-free alternative.

Serviervorschläge

While these bowls are delicious on their own, serving them over a bed of steaming jasmine rice makes for a heartier, more substantial meal. This dish pairs exceptionally well with a crisp, cold lager or a refreshing cup of green tea to balance the heat of the chili crisp.

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Enjoy this modern Asian Fusion classic! Each serving (with rice) contains approximately 460 calories, 14g of fat, 48g of carbohydrates, and 32g of protein. It's a nutritious and exciting way to spice up your dinner routine.

Recipe FAQs

→ What makes chili crisp so special?

Chili crisp is an aromatic oil-based condiment packed with crispy garlic, shallots, and chili flakes. It delivers layers of savory, spicy, and crunchy textures that elevate simple dishes. The oil carries heat throughout the bowl while the crispy bits add satisfying crunch in every bite.

→ Can I make this vegetarian?

Absolutely. Swap the chicken for pan-seared tofu or tempeh, and replace oyster sauce with hoisin sauce. The chili crisp and cucumber salad work beautifully with plant proteins, maintaining that signature contrast of cool and spicy flavors.

→ Why salt the cucumbers first?

Salting draws out excess moisture from the cucumbers, preventing the creamy dressing from becoming watered down. This simple step ensures your salad stays crisp and tangy rather than soggy. Just remember to rinse and pat them dry before mixing.

→ How spicy is this dish?

The heat level depends entirely on your chili crisp choice. Some brands pack quite a kick while others are milder. Start with one tablespoon per bowl and adjust to your preference. The creamy cucumber salad helps balance the spice beautifully.

→ Can I prep components ahead?

The cucumber salad actually benefits from sitting for a few hours as flavors meld. You can marinate the chicken up to a day in advance. Cook the chicken fresh for best texture, then assemble bowls quickly when ready to serve.

→ What rice works best?

Jasmine or short-grain rice pairs perfectly with these Asian-inspired flavors. The slightly sticky texture of short-grain rice helps capture every bit of sauce and chili crisp. For a lighter option, serve over cauliflower rice.