If you are craving a dish that perfectly balances heat, freshness, and satisfying textures, the Chili Crisp Chicken Bowls Recipe is your new go-to. This vibrant bowl is a celebration of bold Sichuan chili crisp paired with tender chicken thighs, fresh herbs, crispy cucumber salad, and nutty toasted sesame seeds — all nestled on a bed of wholesome brown rice. Every bite is packed with layers of flavor that awaken your taste buds and leave you wanting more. It’s quick to make, irresistibly delicious, and perfect for busy weeknights or casual dinners with friends.
Ingredients You’ll Need
The magic of the Chili Crisp Chicken Bowls Recipe lies in its simple yet essential ingredients that deliver dynamic flavors and pleasing textures. Each component has its role, whether it’s the vibrant herbs, spicy chili crisp, or the hearty chicken, making this recipe both approachable and unforgettable.
- 3 Persian or mini cucumbers, thinly sliced: Adds a crisp, refreshing texture that cools the palate.
- 3 green onions, thinly sliced: Brings a mild onion flavor with a bright, fresh snap.
- 2 tbsp toasted sesame seeds: Provides a nutty crunch that enhances every bite.
- Pinch of kosher salt: Elevates all the flavors harmoniously.
- Pinch of black pepper: Adds subtle heat and depth.
- 2 tbsp Fly By Jing Sichuan Chili Crisp (plus more for serving): The star ingredient; smoky, spicy, and exhilaratingly crunchy chili oil.
- 2 tbsp rice vinegar: Offers a gentle tang that brightens the dish.
- 2 tbsp loosely chopped cilantro (plus more for serving): Infuses fresh, citrusy notes.
- 2 tbsp loosely chopped Thai basil (plus more for serving): Adds a sweet, fragrant layer that’s slightly peppery.
- 1 tbsp loosely chopped mint (plus more for serving): Brings coolness and aromatic freshness.
- 1 lb boneless skinless chicken thighs, trimmed of excess fat: Tender and juicy, perfect for absorbing spices.
- 2 tbsp Fly By Jing Mala Spice Mix: A delicious blend of numbing and spicy flavors.
- 1 tsp kosher salt: For seasoning the chicken just right.
- 2 tbsp avocado oil: Ideal for high-heat cooking with a mild flavor.
- Prepared brown rice: Nutritious base that soaks up all the delicious sauces.
- Lime wedges: A fresh squeeze adds brightness and a hint of zest.
How to Make Chili Crisp Chicken Bowls Recipe
Step 1: Prepare the Vibrant Cucumber Salad
In a medium bowl, toss the thinly sliced cucumbers and green onions with toasted sesame seeds, a pinch of kosher salt, black pepper, and 2 tablespoons of Fly By Jing Sichuan Chili Crisp. Add the rice vinegar along with the chopped cilantro, Thai basil, and mint. This salad is a vibrant, crunchy counterpoint to the spicy chicken, and letting it sit while you cook intensifies the flavors beautifully.
Step 2: Season the Chicken Thighs
Generously season both sides of the boneless chicken thighs with the Fly By Jing Mala Spice Mix and kosher salt. This spice blend infuses the chicken with its signature numbing heat and deep Sichuan warmth, which is absolutely crucial for the Chili Crisp Chicken Bowls Recipe’s authentic personality.
Step 3: Sear the Chicken
Heat avocado oil in a large skillet over medium-high heat until shimmering. Carefully place the chicken thighs in the pan and cook 3 to 4 minutes on each side, or until they develop a gorgeous golden crust and are cooked through. Avoid overcrowding the pan to ensure a perfect sear every time.
Step 4: Rest and Slice
Remove the chicken from the heat and let it rest for a few minutes to retain its juices. Then slice it into strips, which makes it easier to pile generously onto your bowls and ensures each bite is tender and flavorful.
Step 5: Assemble the Bowls
Place a hearty scoop of prepared brown rice into bowls, lay the sliced chicken on top, and crown everything with the refreshing cucumber salad. Don’t forget a drizzle of extra Fly By Jing Sichuan Chili Crisp, some fresh herbs, and a lime wedge on the side for an irresistible finishing touch.
How to Serve Chili Crisp Chicken Bowls Recipe
Garnishes
Fresh herbs like cilantro, Thai basil, and mint are more than just pretty accents; they bring each bite to life with layers of aroma and zest. Toasted sesame seeds add a light crunch, while an extra spoonful of chili crisp on top guarantees a satisfying spicy kick that ties everything together wondering why you ever settled for anything less.
Side Dishes
This bowl stands well on its own but pairs wonderfully with light sides like steamed greens, a simple miso soup, or a crisp Asian slaw. These additions complement the spicy and tangy notes beautifully without overwhelming the palate, making your meal balanced and exciting.
Creative Ways to Present
For a casual dinner, serve everything family-style with bowls of rice, chicken, and salad, letting everyone customize their own. Or elevate the presentation by layering the ingredients in clear glass jars or wide bowls to showcase the colorful layers. Adding edible flowers or microgreens can add a festive, gourmet touch that impresses guests visually and gastronomically.
Make Ahead and Storage
Storing Leftovers
Leftover chili crisp chicken bowls can be stored in airtight containers in the refrigerator for up to 3 days. Keep the cucumber salad separate from the chicken and rice to preserve its crisp texture and freshness.
Freezing
Chicken thighs seasoned and cooked according to this recipe freeze well. Store them separately in freezer-safe bags, and thaw overnight in the refrigerator when ready to enjoy. Avoid freezing the cucumber salad as it can lose its crunch and become watery.
Reheating
Reheat the chicken and rice gently in a skillet or microwave. Add a splash of water or broth to keep the rice moist and avoid drying out the chicken. Once warmed, toss the chicken over rice and top with fresh cucumber salad and herbs to restore that fresh, bright contrast.
FAQs
Can I substitute chicken thighs with chicken breasts?
You absolutely can! While chicken thighs are juicier and more flavorful for this recipe, chicken breasts work well if trimmed and cooked carefully to avoid drying out. Marinate and monitor cooking time closely to keep the dish delicious.
Where can I find Fly By Jing Sichuan Chili Crisp?
Fly By Jing Sichuan Chili Crisp is available online through the brand’s website, specialty food stores, and some well-stocked supermarkets. It’s a fantastic pantry staple for anyone who loves bold, spicy flavors.
Is this recipe gluten-free?
Yes, the Chili Crisp Chicken Bowls Recipe is naturally gluten-free, as long as you verify that your chili crisp and spice mixes do not contain any hidden gluten ingredients. Brown rice is a safe, gluten-free base here.
How spicy is the dish?
This recipe offers a medium level of heat with the balance of chili crisp and mala spice, but you can adjust the amount of these ingredients up or down depending on how fiery you like things. Adding extra citrus or herbs can mellow intensity as well.
Can I make this recipe vegetarian or vegan?
While this exact Chili Crisp Chicken Bowls Recipe centers on chicken, you can easily swap the protein with tofu or tempeh. Marinate and cook them similarly to keep that spicy and smoky flavor front and center, while maintaining the freshness of the cucumber salad and herbs.
Final Thoughts
You really can’t go wrong with the Chili Crisp Chicken Bowls Recipe. It’s a vibrant, satisfying bowl full of big flavors, bright colors, and textures that delight bite after bite. Whether you’re entertaining or just craving something exciting on a weeknight, these bowls deliver comfort and complexity in one easy, fast dish. Give it a try—you might just find your new favorite meal to turn to again and again.
Print
Chili Crisp Chicken Bowls Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Asian
- Diet: Gluten Free
Description
Chili Crisp Chicken Bowls offer a vibrant and flavorful meal featuring tender, spice-rubbed chicken thighs served over brown rice and topped with a refreshing cucumber salad and the bold heat of Sichuan chili crisp. This quick and easy recipe balances spicy, savory, and fresh flavors in just 20 minutes.
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, black pepper, 2 tablespoons of Sichuan chili crisp, rice vinegar, and the chopped cilantro, Thai basil, and mint. Stir well to mix all flavors, then set aside to marinate.
- Season the chicken: Pat the chicken thighs dry and season both sides with Fly By Jing Mala Spice Mix and kosher salt evenly.
- Heat the oil: Place a large skillet over medium-high heat and add avocado oil. Allow the oil to heat thoroughly before adding the chicken.
- Cook the chicken: Add the chicken thighs to the hot skillet and cook for 3-4 minutes per side until they develop a golden brown crust and are cooked through internally.
- Rest the chicken: Remove the skillet from heat and let the chicken rest for a few minutes to allow juices to redistribute, ensuring moist meat.
- Slice and assemble: Slice the rested chicken into strips and place on bowls filled with prepared brown rice.
- Add toppings: Generously top the chicken and rice with the prepared cucumber salad, extra chopped herbs, additional Sichuan chili crisp for added heat, and lime wedges for squeezing over the dish.
- Serve and enjoy: Serve the chili crisp chicken bowls hot, savoring the perfect balance of spicy, savory, and refreshing elements in every bite.
Notes
- For a milder dish, reduce the amount of Sichuan chili crisp.
- Use jasmine rice instead of brown rice if preferred for a softer texture.
- Chicken breast can be used as a leaner alternative to thighs but may cook faster.
- Leftover chicken and salad can be stored separately in the refrigerator for up to 2 days.
- Add a fried egg on top for extra protein and richness.
