Crispy Sesame Chicken and Smashed Cucumber Salad is a delightful combination of crunchy sesame-coated chicken pieces and a refreshing cucumber salad. This dish pairs the savory, crispy chicken with a tangy, mildly spicy cucumber salad, creating a perfect balance of flavors and textures.
The chicken is coated in a flavorful sesame crust that provides a satisfying bite, while the smashed cucumber salad adds a cool, tangy contrast. This recipe is easy to make and offers a delicious, restaurant-quality meal right at home, perfect for any weeknight dinner or special occasion.
Helpful Tips
- Get extra crispy chicken: Coat the chicken pieces thoroughly in a mixture of flour, cornstarch, and baking powder. These will help it get extra crisp.
- Perfectly smashed cucumbers: Use the side of a knife or a rolling pin to smash the cucumbers lightly. This technique creates more surface area for the dressing to adhere to and allows the cucumbers to absorb more flavor.
- Balance the dressing: Adjust the salad dressing ingredients to taste, balancing soy sauce, rice vinegar, sesame oil, and a touch of sugar or honey. This ensures the dressing complements both the cucumber salad and the sesame chicken perfectly.
With these tips, you’ll be able to create Crispy Sesame Chicken and Smashed Cucumber Salad that is both delicious and visually appealing. Enjoy this delightful dish with your family and friends!
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Crispy Sesame Chicken and Smashed Cucumber Salad
Ingredients
For the chicken:
- 1 pound (454 g) boneless skinless chicken thighs, cut into chunks
- 1 egg
- 1/3 cup (42 g) flour
- 1/3 cup (43 g) cornstarch
- 1/2 teaspoon (2 g) baking powder
- 1/2 teaspoon (3 g) salt
- Oil for frying
- Steamed rice for serving
- 1 green onion chopped, for garnish
For the sauce:
- 2 teaspoons (10 ml) sesame oil
- 2 cloves garlic minced
- 3 tablespoons (44 ml) soy sauce
- 3 tablespoons (44 ml) Shaoxing wine or chicken broth
- 2 tablespoons (30 ml) Chinese rice vinegar or white vinegar
- 2 tablespoons (24 g) brown sugar
- 1 tablespoon (8 g) cornstarch
- 2 tablespoons (16 g) toasted sesame seeds
For the salad:
- 1 seedless cucumber
- 1 tablespoon (15 ml) Chinese rice vinegar
- 1 1/2 teaspoons (7 ml) low-sodium soy sauce
- 1 1/4 teaspoons (5 g) sugar
- 1 teaspoon (5 ml) sesame oil
- 1/2 teaspoon (3 g) salt
- 1 teaspoon (5 ml) chili oil or chili crunch optional
- Handful of chopped fresh cilantro for garnish
- 1 teaspoon (2 g) toasted sesame seeds
Instructions
- Beat the egg in a bowl.
- Combine the flour, cornstarch, baking powder, and salt in a bowl or bag.
- Dip the chicken in the egg, then into the flour mixture to coat.
- Heat cooking oil in a large wok or pan to 350°F (177°C). Try to maintain this temperature.
- Add the chicken one piece at a time to make sure they don’t stick together. Fry for 6-7 minutes, moving them around and flipping them so all sides get crispy and golden.
- Remove them from the pan when done. Drain the oil from the pan and return to medium heat.
- Add sesame oil and garlic. Saute for 1 minute. Add the soy sauce, Shaoxing wine, Chinese rice vinegar, and brown sugar. Combine the cornstarch with 1 tablespoon of water. Add to the sauce. Cook, stirring, until sauce boils and thickens, about 1 minute. Add half the sesame seeds.
- Add the chicken back to the pan and gently toss in the sauce to coat. Cook for one to two minutes.
- Serve over rice with more sesame seeds and green onion.
For the salad:
- Wash the cucumbers and pat them dry with a paper towel.
- Combine the rice vinegar, soy sauce, sugar, sesame oil, and salt in a resealable jar. Shake vigorously to dissolve the sugar. Set aside.
- Set the cucumber on a cutting board. Cover with plastic wrap to avoid splatter. Lightly smash along the whole cucumber with a meat mallet or rolling pin, until the cucumber cracks open. It might become a bit mushy, that’s fine. Once the whole cucumber is open, cut it at a 45-degree angle into bite-sized pieces.
- In a large bowl, combine the cucumber, cilantro, sesame seeds, prepared dressing, and chili oil, if using. Toss to coat.
Video
Notes
- Coat the chicken pieces thoroughly in a mixture of flour, cornstarch, and baking powder. These will help it get extra crisp.
- Use the side of a knife or a rolling pin to smash the cucumbers lightly. This technique creates more surface area for the dressing to adhere to and allows the cucumbers to absorb more flavor.
- Adjust the salad dressing ingredients to taste, balancing soy sauce, rice vinegar, sesame oil, and a touch of sugar or honey. This ensures the dressing complements both the cucumber salad and the sesame chicken perfectly.
Nutrition
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Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes and currently has a cookbook in development.
