If you are craving a bowl that’s bursting with flavor and offers a perfect harmony between spicy, savory, and refreshing elements, this Chili Crisp Chicken Bowls Recipe is exactly what you need. Each bite delivers crispy, tender chicken coated in warm mala spices, vibrant cucumber salad with fresh herbs, and that beloved kick from Sichuan chili crisp. It’s not just a meal; it’s a flavor celebration that’s easy to make and utterly satisfying.
Ingredients You’ll Need
Gathering the right ingredients is key for an amazing result. This recipe uses simple items that every element works together to craft layers of flavor and texture, from the crunchy cucumber salad to the sizzling-spiced chicken thighs.
- Persian or mini cucumbers (3): Thinly sliced for a fresh, cooling crunch that balances the spice perfectly.
- Green onions (3): Thinly sliced adds sharp, aromatic notes to brighten every bite.
- Toasted sesame seeds (2 tbsp): Provide a subtle nutty flavor and a little crunch to the salad.
- Kosher salt (pinch): Essential to bring out and balance all the flavors.
- Black pepper (pinch): Adds mild heat and depth to the cucumber mixture.
- Fly By Jing Sichuan Chili Crisp (2 tbsp plus more for serving): This iconic spicy condiment is the heart of the dish for those addictive, crispy chili bites.
- Rice vinegar (2 tbsp): Offers a bright acidity that lifts the flavors and keeps the salad tangy and fresh.
- Chopped cilantro (2 tbsp, plus more for serving): Herbaceous and fresh, it complements the spice and adds great color.
- Chopped Thai basil (2 tbsp, plus more for serving): Adds a unique, slightly spicy herb flavor that pairs beautifully with the chicken.
- Chopped mint (1 tbsp, plus more for serving): Delivers cool, refreshing notes that mellow the heat.
- Boneless skinless chicken thighs (1 lb): Juicy and tender, thighs bring more flavor and stay moist through cooking.
- Fly By Jing Mala Spice Mix (2 tbsp): Gives the chicken its signature numbing and spicy sensation, bringing all the bold character to the dish.
- Kosher salt (1 tsp): For seasoning the chicken well enough to highlight the spices.
- Avocado oil (2 tbsp): Perfect for high-heat cooking while adding a light, buttery flavor.
- Prepared brown rice: The wholesome base that soaks up all the tasty juices and toppings.
- Lime wedges: Provide a zesty finishing touch for squeezing over before eating.
How to Make Chili Crisp Chicken Bowls Recipe
Step 1: Prepare the Cucumber Salad
Begin by combining the thinly sliced cucumbers and green onions with toasted sesame seeds, salt, pepper, Sichuan chili crisp, rice vinegar, and the chopped herbs—cilantro, Thai basil, and mint—in a medium bowl. Toss everything well so the vibrant flavors and textures blend beautifully and set this aside to allow the flavors to meld and the cucumbers to soak up all that spicy, tangy goodness.
Step 2: Season the Chicken
Next, take your chicken thighs and generously season both sides with Mala Spice Mix and kosher salt. This spice combination is what gives the chicken its addictive warm heat and complexity, so be sure it’s evenly coated for the best flavor.
Step 3: Heat the Oil
Place a large skillet over medium-high heat and add the avocado oil. Allow it to become nice and hot—that sizzling oil will create that gorgeous golden crust on the chicken, locking in the juices.
Step 4: Cook the Chicken
Carefully lay the chicken thighs in the hot skillet and cook them for about 3 to 4 minutes on each side. You’re aiming for a golden-brown exterior with fully cooked, tender meat inside. Cooking them evenly ensures every bite will be juicy and flavorful.
Step 5: Rest the Chicken
After cooking, remove the chicken from the skillet and let it rest for a few minutes. This little pause allows the juices to redistribute, making each slice juicy and delicious.
Step 6: Assemble the Bowl
Slice the rested chicken into strips and place them over a bowl of warm brown rice—the comforting base that carries all the flavors perfectly.
Step 7: Add Cucumber Salad and Garnishes
Top the chicken and rice with the prepared cucumber salad, fresh extra herbs, a generous spoonful of Sichuan chili crisp, and a few lime wedges for squeezing. Each element plays a vital role in creating an exciting balance between spice, freshness, and texture.
Step 8: Serve and Enjoy
Serve your Chili Crisp Chicken Bowls Recipe hot and watch it disappear fast! It’s a harmonious mix that satisfies your craving for heat and freshness all at once.
How to Serve Chili Crisp Chicken Bowls Recipe
Garnishes
Extra herbs like cilantro, Thai basil, and mint not only brighten the plate but enhance the herbal notes in the dish. A drizzle of more Sichuan chili crisp delivers an extra crunch and smoky heat that fans of spicy food will adore. Don’t forget lime wedges! A fresh squeeze adds citrusy brightness that lifts all the rich flavors beautifully.
Side Dishes
If you want to extend this meal or add some variety, simple steamed or roasted vegetables are excellent companions—think bok choy, snap peas, or carrots. A crisp green salad with a light vinaigrette can also complement the bold flavors without overwhelming the palate.
Creative Ways to Present
For a casual gathering, turn this into a build-your-own bowl bar where everyone can customize their chili crisp chicken bowls with extra herbs, chili crisp, or fresh lime. Alternatively, serve the chicken sliced over cold rice noodles with cucumber salad for a unique twist that’s just as delicious.
Make Ahead and Storage
Storing Leftovers
This Chili Crisp Chicken Bowls Recipe is fantastic for leftovers. Store the cooked chicken, rice, and cucumber salad separately in airtight containers in the refrigerator for up to three days to keep everything fresh and prevent sogginess.
Freezing
You can freeze the cooked chicken (without cucumber salad or fresh herbs) by wrapping it tightly and placing it in a freezer-safe bag or container. It will keep for up to two months. The cucumber salad is best made fresh but can be kept refrigerated for a day or two only.
Reheating
Reheat the chicken gently in a skillet or microwave until warmed through. Add fresh herbs, cucumber salad, and chili crisp after reheating to maintain freshness and texture. Avoid reheating the cucumber salad to preserve its crispness.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Although thighs are juicier and more flavorful due to their higher fat content, chicken breasts will work fine if you prefer leaner meat. Just be careful not to overcook them, as they can dry out faster.
Is there a substitute for Fly By Jing Sichuan Chili Crisp?
If you can’t find Fly By Jing’s version, look for any high-quality Sichuan chili crisp with crunchy chili bits and flavorful oil. A homemade chili oil with chili flakes and fried garlic can also work as a substitute.
How spicy is this Chili Crisp Chicken Bowls Recipe?
The dish has a moderate to strong heat thanks to the chili crisp and mala spice mix. If you’re sensitive to spice, start with smaller amounts and add more as desired. The fresh herbs and cucumber salad help balance the heat nicely.
Can I use white rice instead of brown rice?
Yes! White rice or even jasmine rice makes a great base. Brown rice adds a nuttier flavor and more fiber, but feel free to use whichever rice you prefer or have on hand.
What if I don’t have Thai basil or mint?
If you can’t find Thai basil or mint, fresh regular basil or parsley can be used instead. The flavor profile changes slightly but the bowl will still be vibrant and delicious.
Final Thoughts
This Chili Crisp Chicken Bowls Recipe is a shining example of how simple ingredients can come together to create something extraordinary. It’s fresh, spicy, and completely crave-worthy. Whether you’re cooking for yourself on a busy weeknight or looking to impress friends with bold flavors, this recipe promises satisfaction with every bite. Give it a try and get ready to fall in love with a new favorite meal!
Print
Chili Crisp Chicken Bowls Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Frying
- Cuisine: Asian Fusion
Description
Chili Crisp Chicken Bowls are a vibrant and flavorful dish featuring tender, spice-rubbed chicken thighs seared to golden perfection, served over nutritious brown rice and topped with a refreshing cucumber salad tossed with Sichuan chili crisp, fresh herbs, and toasted sesame seeds. This meal combines a delightful balance of spicy, savory, and herbaceous flavors for a quick and satisfying dinner.
Ingredients
Chicken and Marinade
- 1 lb boneless skinless chicken thighs, trimmed of excess fat
- 2 tbsp Fly By Jing Mala Spice Mix
- 1 tsp kosher salt
- 2 tbsp avocado oil
Cucumber Salad
- 3 Persian or mini cucumbers, thinly sliced
- 3 green onions, thinly sliced
- 2 tbsp toasted sesame seeds
- Pinch of kosher salt
- Pinch of black pepper
- 2 tbsp Fly By Jing Sichuan Chili Crisp (plus more for serving)
- 2 tbsp rice vinegar
- 2 tbsp loosely chopped cilantro (plus more for serving)
- 2 tbsp loosely chopped Thai basil (plus more for serving)
- 1 tbsp loosely chopped mint (plus more for serving)
To Serve
- Prepared brown rice
- Lime wedges
Instructions
- Prepare Cucumber Salad: In a medium-sized bowl, combine the thinly sliced cucumbers, green onions, toasted sesame seeds, a pinch of kosher salt and black pepper, Sichuan chili crisp, rice vinegar, and chopped cilantro, Thai basil, and mint. Stir well to mix all flavors and set aside to allow the salad to marinate.
- Season Chicken: Pat the chicken thighs dry with paper towels, then season both sides evenly with the Fly By Jing Mala Spice Mix and kosher salt to infuse them with bold spice.
- Heat Oil: Place a large skillet over medium-high heat and add the avocado oil. Allow the oil to heat until shimmering but not smoking.
- Cook Chicken: Add the seasoned chicken thighs to the hot skillet. Cook for 3 to 4 minutes on each side until the chicken is golden brown and cooked through, reaching an internal temperature of 165°F (74°C).
- Rest Chicken: Remove the chicken from the skillet and let it rest for a few minutes to redistribute the juices and maintain tenderness.
- Slice Chicken: Slice the rested chicken into strips or bite-sized pieces, depending on preference.
- Assemble Bowls: Place a serving of prepared brown rice in each bowl. Top with sliced chicken and generously spoon over the cucumber salad. Garnish with extra fresh herbs and an additional drizzle of Sichuan chili crisp for added heat.
- Serve: Add lime wedges on the side for squeezing over the bowl just before eating. Serve the bowls hot for the best flavor experience and enjoy the perfect harmony of spicy, savory, and refreshing tastes.
Notes
- For a gluten-free version, ensure the Sichuan chili crisp and mala spice mix are certified gluten-free.
- Brown rice can be substituted with quinoa or cauliflower rice for a different base.
- Adjust the amount of Sichuan chili crisp according to your heat preference.
- Leftover chicken and salad make great meal prep options for the next day.
- If fresh herbs are unavailable, frozen herbs can be used but won’t provide the same vibrant flavor.
