Pin It I discovered these bowls scrolling through TikTok at midnight, stomach growling, and something about that glossy chili crisp drizzled over pale chicken caught my attention. The comment section was chaotic with people claiming it changed their weeknight dinner game, so naturally I had to try it. What started as curiosity turned into my go-to meal when I need something that feels restaurant-quality but doesn't demand hours in the kitchen. The cool, creamy cucumber base against warm seared chicken and that spicy oil punch is genuinely addictive. Now I find myself making these bowls on repeat, adjusting the heat level based on my mood.
My friend Sarah came over on a random Tuesday when I'd prepped this for lunch, and she literally sat down at the counter uninvited to steal a bite. She made this little sound of surprise when the flavors hit, then asked for the recipe immediately. That moment reminded me why I love cooking simple things well—there's something special about watching someone taste something you've made and just knowing it landed.
Ingredients
- English cucumbers (2 large, thinly sliced): These stay crisp and don't get watery like regular cucumbers, which is essential when they're sitting in a creamy dressing.
- Salt (1/2 teaspoon): Draw out the cucumber liquid first—this step prevents a soggy salad later.
- Greek yogurt or sour cream (1/2 cup): Greek yogurt adds creaminess and protein; sour cream works if you want tangier, richer flavor.
- Rice vinegar (1 tablespoon): The acidity brightens everything without overpowering.
- Soy sauce (1 tablespoon for salad, 1 tablespoon for chicken): Use good quality soy sauce if you can—it makes a noticeable difference in depth.
- Sesame oil (1 teaspoon for salad, 1 tablespoon for chicken marinade): Toast sesame oil has a nutty, complex flavor that regular vegetable oil won't give you.
- Honey (1 teaspoon): Just enough to balance the acidity and salt without making it sweet.
- Green onions (2, thinly sliced): Add them just before serving so they stay fresh and bright.
- Sesame seeds, toasted (1 tablespoon plus extra): Toasting them yourself brings out so much more flavor than buying pre-toasted.
- Chicken breasts or thighs (1 1/4 lbs): Thighs stay juicier if you're nervous about overcooking, but breasts work fine if you don't let them sit in the hot pan too long.
- Garlic powder (1 teaspoon): Fresh garlic would overpower the delicate balance, so powder is actually better here.
- Black pepper (1/2 teaspoon): Freshly ground makes a real difference.
- Chili crisp (4 tablespoons): This is where the magic happens—use your favorite brand or make your own if you're feeling ambitious.
- Jasmine rice or rice noodles (1/2 cup cooked, optional): Adds substance if you want a heartier meal.
- Fresh cilantro and lime wedges: The finishing touches that make everything feel intentional.
Instructions
- Marinate the Chicken First:
- Combine soy sauce, sesame oil, rice vinegar, garlic powder, and pepper in a bowl, then add chicken and toss until coated. Even 10 minutes makes a difference, but if you have 30 minutes, that's better—the flavors will penetrate deeper and the chicken will be more tender.
- Salt and Drain Your Cucumbers:
- Slice them thin, toss with salt, and let sit for 10 minutes while you work on other components. This draws out water so your finished salad stays creamy instead of becoming a puddle.
- Build the Creamy Dressing:
- In a large bowl, whisk Greek yogurt, rice vinegar, soy sauce, sesame oil, and honey until smooth. It should taste balanced—not too salty, not too sour, slightly sweet. Taste as you go.
- Combine Cucumber and Dressing:
- Pat the cucumbers dry, then add them to the bowl along with green onions and sesame seeds. Mix gently so you don't break them apart, then refrigerate until you're ready to serve.
- Sear the Chicken:
- Heat a skillet over medium-high heat with a small splash of oil until it shimmers. Once the pan is hot, add chicken and don't move it—let it sit 4 to 5 minutes until it's golden brown, then flip. Another 4 to 5 minutes on the second side and you're done.
- Rest and Slice:
- Take the chicken off heat and let it rest for 5 minutes—this keeps it juicy. Slice against the grain so each bite is tender.
- Assemble Your Bowls:
- Divide cucumber salad between bowls, top with sliced chicken, add rice or noodles if you want them. Drizzle that chili crisp generously—don't be shy.
- Final Touches:
- Sprinkle extra sesame seeds and cilantro on top, serve with lime wedges so people can squeeze brightness over everything. The lime is not optional—it ties all the flavors together.
Pin It There's something about a bowl this colorful and balanced that makes you feel good about what you're eating, not just full. My mom saw me eating one of these and asked why I wasn't just getting takeout, which is maybe the highest compliment—it tastes like food from somewhere else.
Why This Bowl Works So Well
The magic here is contrast. You've got cold and warm, creamy and crunchy, mild and spicy all happening at once, so every spoonful feels different and interesting. The cucumber salad is fresh enough to feel light, the chicken is protein-dense enough to keep you satisfied, and the chili crisp is the unexpected element that makes you go back for another bite immediately. This combination is why these bowls went viral in the first place—it's not complicated, but it's thoughtfully designed.
Customizing Your Bowls
The skeleton of this recipe is solid, but there's room to play around. I've added shredded carrots for crunch, thinly sliced radishes for a peppery bite, and even some cooked shrimp instead of chicken when I'm in the mood. If you want to make it dairy-free, swap the Greek yogurt for vegan yogurt and it works beautifully—you lose a tiny bit of richness but gain the ability to feel less heavy afterward. The rice or noodles are optional, but if you're serving this as a meal rather than a side, they help make it more filling.
Making It Your Own
Once you've made this a few times, you'll figure out which elements matter to you most and which ones you'd change. Maybe you like more chili crisp, or you prefer a tangier dressing, or you want to add something crunchy. The framework is flexible enough to absorb changes without falling apart.
- Toast your sesame seeds fresh in a dry pan for 2 minutes—the aroma and flavor are incomparably better than pre-toasted.
- If cilantro tastes soapy to you, just skip it and use basil or mint instead.
- Lime wedges are essential, not optional—the acidity pulls everything into focus.
Pin It This is the kind of meal that makes you feel smart for cooking at home instead of ordering delivery. Make a batch of these bowls and you'll understand why they took over the internet.
Recipe FAQs
- → Can I make this dish dairy-free?
Yes, swap Greek yogurt for coconut yogurt or another plant-based alternative. The flavor profile remains similar with a creamy, tangy base.
- → What's the best way to cut cucumbers for this salad?
Thinly slice English cucumbers into rounds or half-moons. Salting them first draws out excess water, preventing the salad from becoming watery.
- → How spicy is this dish?
The heat level depends on your chili crisp choice. Start with 2 tablespoons and adjust to your preference. The cool cucumber salad helps balance the spice.
- → Can I use chicken thighs instead of breasts?
Absolutely. Thighs stay juicier during cooking and pair beautifully with the spicy chili crisp topping.
- → How long does the cucumber salad keep?
Best enjoyed fresh within a few hours. The salt draws out moisture over time, so prep the salad close to serving time for maximum crunch.
- → What rice works best for these bowls?
Jasmine rice is traditional, but brown rice, quinoa, or rice noodles all work well. The neutral base lets the spicy, tangy flavors shine.