Chili Crisp Cucumber Chicken (Printable)

Juicy chicken with cool cucumber salad and spicy chili crisp topping

# Components:

→ Creamy Cucumber Salad

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

→ Chicken

10 - 1 1/4 pounds boneless, skinless chicken breasts or thighs
11 - 1 tablespoon soy sauce
12 - 1 tablespoon sesame oil
13 - 1 tablespoon rice vinegar
14 - 1 teaspoon garlic powder
15 - 1/2 teaspoon ground black pepper

→ Assembly and Garnish

16 - 4 tablespoons chili crisp
17 - 1/2 cup cooked jasmine rice or rice noodles (optional)
18 - Fresh cilantro leaves, for garnish
19 - Extra sesame seeds, for garnish
20 - Lime wedges, for serving

# Method:

01 - In a bowl, combine 1 tablespoon soy sauce, 1 tablespoon sesame oil, 1 tablespoon rice vinegar, 1 teaspoon garlic powder, and 1/2 teaspoon black pepper. Add chicken pieces, toss to coat evenly, and marinate for at least 10 minutes.
02 - Toss sliced cucumbers with 1/2 teaspoon salt and let sit for 10 minutes to draw out excess moisture. Drain thoroughly. In a large bowl, whisk together Greek yogurt, rice vinegar, soy sauce, sesame oil, and honey until smooth. Add drained cucumbers, green onions, and sesame seeds. Toss gently to combine and refrigerate until ready to assemble.
03 - Heat a skillet over medium-high heat and add a splash of oil if needed. Sear marinated chicken for 4 to 5 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F. Remove from heat and rest for 5 minutes before slicing.
04 - Divide chilled cucumber salad among serving bowls. Arrange sliced chicken on top. Add jasmine rice or noodles if desired. Generously spoon chili crisp over chicken and cucumbers.
05 - Sprinkle extra sesame seeds and fresh cilantro leaves over each bowl. Serve immediately with lime wedges on the side.

# Expert Advice:

01 -
  • It comes together faster than delivery arrives, which means you actually make it on a Tuesday night instead of just bookmarking it.
  • The contrast between cool, creamy cucumber and hot, crispy chicken feels fancy but requires zero fancy skills.
  • Chili crisp on top means you control the heat level and can feed people with wildly different spice tolerances from the same batch.
02 -
  • Wet cucumbers ruin everything, so don't skip the salting step even if you're in a hurry because soggy salad served in thirty minutes beats crisp salad served in fifteen minutes with regret.
  • Chili crisp loses its crunch if it sits in the salad dressing too long, so drizzle it on right before eating or have everyone add their own amount like we're at a taco bar.
03 -
  • Slice chicken against the grain so each bite is tender instead of stringy, which takes five extra seconds and changes the eating experience completely.
  • Chill the bowl you're serving from so the salad stays cool longer, especially if you're assembling everything at once for multiple people.
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