TikTok Chili-Crisp Cucumber Chicken (Printable)

Creamy cucumber salad meets juicy seared chicken with spicy chili crisp in these vibrant Asian-inspired bowls.

# Components:

→ Creamy Cucumber Salad

01 - 2 large English cucumbers, thinly sliced
02 - 1 teaspoon salt
03 - 1/3 cup plain Greek yogurt
04 - 2 tablespoons rice vinegar
05 - 1 tablespoon soy sauce
06 - 1 teaspoon sesame oil
07 - 1 teaspoon sugar
08 - 2 green onions, thinly sliced
09 - 1 tablespoon toasted sesame seeds

→ Seared Chicken

10 - 1.25 pounds boneless, skinless chicken breasts or thighs
11 - 1 tablespoon soy sauce
12 - 1 tablespoon oyster sauce
13 - 1 tablespoon honey
14 - 1 tablespoon neutral oil
15 - 2 cloves garlic, minced
16 - 1 teaspoon fresh ginger, grated
17 - Freshly ground black pepper to taste

→ For Serving

18 - 4 cups cooked jasmine rice or short-grain rice
19 - 4 tablespoons chili crisp
20 - 1/4 cup fresh cilantro leaves, roughly chopped
21 - Extra green onions, sliced

# Method:

01 - 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.
02 - 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. Chill until ready to serve.
03 - 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.
04 - Heat a large skillet over medium-high heat. Add chicken and cook 4 to 5 minutes per side until golden, cooked through, and juices run clear. Let rest for 3 minutes, then slice.
05 - 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.
06 - Garnish with cilantro and extra green onions. Serve immediately.

# Expert Advice:

01 -
  • It tastes like you spent hours cooking, but your weeknight stays completely free.
  • One bowl somehow delivers crispy, creamy, spicy, and fresh all at once without fighting for attention.
  • The chili crisp isn't just heat—it's the whole personality of the dish, and you control how much boldness you want.
02 -
  • The cucumber-salting step isn't optional if you want a dry, crisp salad—skip it and you'll end up with soggy vegetables swimming in diluted dressing.
  • Don't skip the three-minute rest on the chicken; it lets the juices redistribute so every slice stays juicy instead of dry, and it only takes three minutes.
  • Chili crisp varies wildly between brands in heat level, so start with less than you think you need and taste as you go.
03 -
  • If your chicken breasts are thick, pound them to an even thickness before cooking so they sear properly instead of getting dry on the outside while the center stays raw.
  • Keep that skillet hot and don't fuss with the chicken—one flip is all you need, and moving it around prevents that gorgeous golden crust.
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