Save Last summer, I was scrolling through TikTok at midnight when a video of these bowls popped up, and I couldn't stop watching—the way the chili crisp glistened on top, how the creamy cucumber salad looked so impossibly fresh. I made them the next day on a whim, using whatever Asian condiments I had lurking in the back of my fridge, and my roommate actually paused her show to ask for seconds. That's when I knew this had to become part of my regular rotation.
I made these for a group of friends who were convinced I'd spent hours prepping, and their surprise when I told them it was a 35-minute dinner was honestly the best part of the night. One of them actually asked if I'd taken a cooking class, which felt ridiculous but also kind of amazing, because it proved that restaurant-quality bowls don't require restaurant-level effort.
Ingredients
- English cucumbers: These are longer and have fewer seeds than regular ones, so they stay crisp and don't get watery when you salt them—the key to a salad that doesn't get soggy by the time you eat it.
- Greek yogurt: This is your creamy base without needing mayonnaise or heavy cream, and it adds protein too.
- Rice vinegar: It's milder and slightly sweet compared to regular vinegar, which keeps the salad balanced and bright.
- Sesame oil: Just a teaspoon is enough to give everything that nutty, toasted flavor that makes people ask what your secret ingredient is.
- Chicken breasts or thighs: Thighs are more forgiving and stay juicier, but breasts work if that's what you have on hand.
- Soy sauce and oyster sauce: Together they create a glaze that caramelizes slightly on the chicken while keeping it tender underneath.
- Chili crisp: This is the star—buy a good quality one or make your own if you're feeling ambitious, because it's what transforms this from a nice bowl into something crave-worthy.
Instructions
- Salt and drain your cucumbers:
- Slice them thin, toss with salt, and let them sit in a colander for 10 minutes—this draws out the excess water so your salad stays crisp instead of turning into a sad, watery mess. Rinse and pat dry so they're ready to absorb the creamy dressing.
- Build the creamy dressing:
- Whisk together Greek yogurt, rice vinegar, soy sauce, sesame oil, and sugar until smooth, then add your cucumbers, green onions, and sesame seeds. The dressing should coat everything evenly, and it'll taste even better after an hour in the fridge, but honestly, it's good to eat right away too.
- Marinate the chicken quickly:
- Mix soy sauce, oyster sauce, honey, oil, garlic, ginger, and pepper in a bowl, add your chicken, and let it sit for just 10 minutes—you're not looking for deep marination here, just enough flavor to set the stage. This is where the magic starts, with those aromatics beginning to cling to the meat.
- Sear it until golden:
- Heat your skillet over medium-high heat, add the chicken, and don't move it around too much—you want that golden, caramelized crust that comes from direct contact with the hot pan. Four to five minutes per side depending on thickness, then let it rest for a few minutes before slicing so the juices stay inside the meat instead of ending up on your cutting board.
- Assemble with intention:
- Start with the creamy cucumber salad as your base, add rice if you want something heartier, then layer on your sliced chicken. A tablespoon of chili crisp per bowl is the right amount—it's enough to taste it in every bite without overwhelming everything else.
- Finish and serve:
- Scatter cilantro and extra green onions over the top, then eat it immediately while the chicken is still warm and everything feels bright and fresh.
Save My favorite moment with this dish came when I made it for my partner on a random Tuesday, and they looked at the bowl before eating and just said, 'This looks like a restaurant.' That's the feeling I want to capture every time—the kind of meal that feels special and intentional even though you threw it together between work and bedtime.
The Cucumber Salad Upgrade
Once you master the basic creamy cucumber salad, it becomes your secret weapon for so many things beyond this bowl. I've started using it as a side dish for grilled fish, spooning it onto tacos, even eating it with crackers as a snack, because the sesame oil and rice vinegar combination is just that addictive. The beauty is that you can prep it ahead—it actually tastes better after sitting for a couple of hours as the flavors meld together.
Why This Feels Like Restaurant Food
The secret isn't fancy techniques or obscure ingredients—it's contrast. You've got cool and creamy against warm and savory, sesame and ginger hitting your nose, crispy chili on soft chicken, fresh cilantro cutting through everything. Each element does its job, and together they create something that feels bigger than the sum of its parts. When you taste all those flavors at once, your brain doesn't register it as a weeknight dinner; it registers it as something you'd pay money for.
Make It Your Own
This bowl is honestly a template more than a rigid recipe, which is why it's so fun to play with. I've added shredded carrots and thin radish slices for extra crunch, swapped the chicken for crispy tofu when I'm eating vegetarian, and once I even added a fried egg on top just because I felt like it and it was incredible. The creamy cucumber salad is the anchor that holds everything together, so as long as you keep that, you can build whatever bowl sounds good that day. Here are some quick additions that make a huge difference: top it with crushed peanuts or cashews, add a squeeze of lime juice right before eating, or drizzle with a little extra sesame oil if you want it richer.
Save 
This is the kind of bowl that makes weeknight cooking feel exciting instead of like a chore, and once you make it once, you'll understand why it went viral. The combination of fresh, creamy, spicy, and savory all in one place is basically impossible to resist.
Recipe FAQ
- → Can I make the cucumber salad ahead of time?
Yes, prepare the salad up to 4 hours in advance and store it refrigerated. The flavors actually improve as the cucumbers marinate in the creamy dressing. Just wait to add sesame seeds until serving to maintain their crunch.
- → What's the best substitute for oyster sauce?
Hoisin sauce works beautifully as a vegetarian alternative, offering similar depth and umami richness with a slightly sweeter profile. Mushroom sauce also provides comparable earthy notes for those avoiding shellfish.
- → How spicy is this dish with chili crisp?
Heat levels vary by brand—start with one tablespoon per bowl and adjust to your preference. The cool cucumber salad and creamy yogurt dressing naturally balance the spice, making it approachable even for moderate heat tolerance.
- → Can I use chicken thighs instead of breasts?
Absolutely. Thighs offer more juiciness and flavor, though they may need an extra minute or two per side. Slice against the grain after resting for maximum tenderness.
- → Is this meal dairy-free?
Simply swap Greek yogurt for dairy-free alternatives like coconut or almond yogurt. Ensure your chili crisp brand doesn't contain hidden dairy ingredients, though most traditional versions are naturally dairy-free.
- → What other toppings work well?
Thinly sliced radishes, shredded carrots, pickled onions, or crushed peanuts add excellent texture and flavor contrast. A soft-boiled egg also makes this bowl more substantial.