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
Scale
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
