Chili Crisp Chicken Bowls Recipe
If you’re craving a dish that delivers a fiery punch, fresh herbal brightness, and comforting warmth all at once, then you’re going to fall head over heels for this Chili Crisp Chicken Bowls Recipe. It’s an exciting fusion of bold Sichuan chili crisp heat paired with tender, juicy chicken and a crisp, vibrant cucumber salad that dances on your taste buds. Whether you’re whipping up a quick weeknight dinner or impressing friends over a casual meal, this recipe brings together flavors and textures that feel both familiar and exhilarating in every bite.
Ingredients You’ll Need
Getting this dish just right depends on a handful of simple yet carefully chosen ingredients. Each one plays a vital role, from the spicy kick of chili crisp to the freshness of herbs and the wholesome comfort of brown rice.
- Persian or mini cucumbers: Thinly sliced for a crisp, cooling salad that balances the heat beautifully.
- Green onions: Add a subtle sharpness and crunch to the cucumber salad.
- Toasted sesame seeds: Provide a nutty aroma and a delicate crunch that elevates every mouthful.
- Kosher salt: Essential for seasoning and bringing out all the flavors naturally.
- Black pepper: Adds a mild smoky heat to complement the chili crisp’s fiery notes.
- Fly By Jing Sichuan Chili Crisp: The star ingredient lending that addictive spicy, crunchy, and flavorful dimension.
- Rice vinegar: Brings a tangy brightness that refreshes the palate.
- Cilantro, Thai basil, and mint: Fresh herbs chopped loosely for herbal complexity and vibrancy.
- Boneless skinless chicken thighs: Juicy and tender, they soak up the spices perfectly.
- Fly By Jing Mala Spice Mix: A bold seasoning blend that gives the chicken a signature numbing Sichuan heat.
- Avocado oil: Ideal for cooking at high heat while imparting a subtle buttery flavor.
- Prepared brown rice: Nutty and wholesome, serving as the hearty base of the bowl.
- Lime wedges: For a zesty finishing squeeze that lifts all the flavors.
How to Make Chili Crisp Chicken Bowls Recipe
Step 1: Prepare the Cucumber Salad
Start by combining thinly sliced cucumbers and green onions with toasted sesame seeds, kosher salt, black pepper, two tablespoons of the Sichuan chili crisp, and rice vinegar in a medium bowl. Toss in your loosely chopped cilantro, Thai basil, and mint to add a garden-fresh flavor. Give it a good stir, then set this vibrant salad aside to let the flavors meld while you focus on the chicken.
Step 2: Season the Chicken
Pat dry your boneless skinless chicken thighs and generously season both sides with two tablespoons of the Fly By Jing Mala Spice Mix and a teaspoon of kosher salt. This step is crucial because the spice mix injects that signature Sichuan mala numb-spicy flavor, making your chicken irresistible.
Step 3: Cook the Chicken
Heat two tablespoons of avocado oil in a large skillet over medium-high heat until shimmering. Carefully add the seasoned chicken thighs and sear them for about 3 to 4 minutes per side. You’re aiming for a beautiful golden crust and juicy, cooked-through meat. Once done, transfer the chicken to a plate and let it rest for a few minutes—this helps lock in all the juicy goodness.
Step 4: Assemble the Bowls
Slice the rested chicken into bite-sized pieces and arrange it atop a bowl of warm, prepared brown rice. Spoon over a generous portion of the spicy cucumber salad, sprinkle with extra chopped herbs and a touch more chili crisp for an added crunch and heat boost. Finish the bowl with a few lime wedges on the side for that irresistible citrus zing.
How to Serve Chili Crisp Chicken Bowls Recipe
Garnishes
The fresh herbs—cilantro, Thai basil, and mint—added on top really bring the dish alive, providing aromatic lift and refreshing contrasts to the heat. Extra toasted sesame seeds and a drizzle of chili crisp elevate the texture and spice, making every forkful exciting.
Side Dishes
This dish shines on its own but pairs wonderfully with simple sides such as steamed or sautéed greens like bok choy or snap peas. A light, crunchy slaw or even a miso soup work brilliantly for a wholesome, balanced meal.
Creative Ways to Present
Try serving your Chili Crisp Chicken Bowls Recipe in shallow wide bowls for a beautiful, layered visual appeal. For a crowd, lay out ingredients buffet-style and let everyone build their own bowls with extra herbs, lime wedges, and chili crisp on the side. It’s fun, interactive, and lets each person customize their flavor and heat level perfectly.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, store any leftovers in an airtight container in the fridge for up to 3 days. Keep the chicken and cucumber salad separate if possible to preserve the salad’s crispness and freshness.
Freezing
The cooked chicken thighs can be frozen once cooled, wrapped tightly in plastic wrap or stored in a freezer-safe container, lasting up to 2 months. Avoid freezing the cucumber salad as it loses its texture when thawed.
Reheating
Reheat the chicken gently in a skillet over medium heat to keep it moist and tender. Warm the brown rice alongside, and serve with freshly tossed cucumber salad and herbs so you don’t miss out on that refreshing crunch.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts can work, though thighs tend to be juicier and more flavorful, especially with the bold spices in this recipe. Just be careful not to overcook breasts to keep them tender.
Is there a substitute for Fly By Jing Sichuan Chili Crisp?
If you don’t have that specific brand on hand, any quality Sichuan-style chili crisp with crunchy chili bits and oil should do. The unique flavor it imparts is key, so try to find one with similar textures and heat.
Can I make this recipe vegetarian?
Yes! Swap out the chicken for firm tofu or tempeh, seasoned with the same mala spice mix and cooked until golden. The chili crisp and cucumber salad will still provide that amazing flavor contrast.
How spicy is the Chili Crisp Chicken Bowls Recipe?
The dish carries a moderate to bold heat depending on how much chili crisp you use. The cooling cucumber salad and fresh herbs balance the spice beautifully, making it exciting but very approachable.
What kind of rice works best?
Brown rice is perfect here for its nuttiness and chew, but you can use jasmine rice or even cauliflower rice for a lighter option. The key is that it acts as a sturdy base soaking up all the flavors.
Final Thoughts
If you’re looking for a dish that’s quick, packed with vibrant flavors, and offers just the right amount of heat and freshness, you really can’t go wrong with this Chili Crisp Chicken Bowls Recipe. It effortlessly combines everyday ingredients into something truly special that will have you coming back for seconds and sharing with everyone you know. Give it a try and discover your new favorite bowl to brighten any mealtime.
Print
Chili Crisp Chicken Bowls Recipe
- Total Time: 20 minutes
- Yield: 2 servings 1x
Description
Chili Crisp Chicken Bowls are a vibrant and flavorful dish featuring tender, spice-rubbed chicken thighs cooked to golden perfection and served over nutty brown rice. With a refreshing cucumber salad tossed in Sichuan chili crisp, rice vinegar, and fresh herbs like cilantro, Thai basil, and mint, this recipe delivers a perfect balance of spicy, savory, and bright flavors in just 20 minutes — ideal for a quick and satisfying weeknight meal.
Ingredients
For the 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)
For the Chicken
- 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
To Serve
- Prepared brown rice
- Lime wedges
Instructions
- Prepare the cucumber salad: In a medium-sized bowl, combine the thinly sliced cucumbers, green onions, toasted sesame seeds, a pinch of kosher salt, a pinch of black pepper, Sichuan chili crisp, rice vinegar, and the chopped cilantro, Thai basil, and mint. Stir everything well so the flavors meld. Set aside to allow the salad to marinate slightly.
- Season the chicken thighs: Pat the chicken thighs dry and rub both sides evenly with the Fly By Jing Mala Spice Mix and kosher salt for a punch of bold flavor.
- Heat the skillet: Place a large skillet over medium-high heat and add the avocado oil, allowing it to warm up until shimmering but not smoking.
- Cook the chicken: Add the seasoned chicken thighs to the hot skillet. Cook for 3 to 4 minutes on each side until the chicken turns golden brown, develops a slight crust, and is cooked through (internal temperature should reach 165°F/74°C).
- Rest the chicken: Remove the chicken from the heat and let it rest a few minutes to allow juices to redistribute for tender, juicy bites.
- Slice and assemble: Slice the rested chicken thighs into strips and place them atop bowls of prepared brown rice.
- Add toppings: Spoon the prepared cucumber salad over the chicken. Garnish with extra fresh herbs and an additional drizzle of chili crisp for more heat and texture.
- Serve with lime wedges: Offer lime wedges on the side to squeeze over the bowls for a bright, tangy finish. Serve hot and enjoy the harmonious mix of spicy, savory, and refreshing flavors.
Notes
- Fly By Jing products like Sichuan Chili Crisp and Mala Spice Mix add authentic flavor but can be substituted with your favorite chili crisp and five-spice blend if unavailable.
- For a low-carb option, swap brown rice with cauliflower rice.
- Allowing the chicken to rest after cooking ensures it stays juicy when sliced.
- Adjust the amount of chili crisp to your preferred spice level.
- Fresh herbs are key to brightening the dish; don’t skip them.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Chinese Fusion
